CHINESE PUDDING RECIPES

CHINESE PUDDING RECIPE - FOOD.COM

Chinese Pudding Recipe - Food.com image

This is not a pudding, nor is it Chinese. My mother got it from a Cuban woman while we were living in Virginia Beach. It was a staple growing up in our house, and only after I grew up did I realize that it was not a widely known recipe. Very simple & inexpensive to make, even my three year old loves it. Serve with buttered bread or hot rolls & a salad and it is a quick, hearty, hot dinner that will leave your family satisfied. And it's a great way to use up any leftover mashed potatoes.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 (12 ounce) can corned beef
14 ounces creamed corn
3 -4 cups mashed potatoes (can make your own, use instant or buy a package of prepared mashed potatoes.)
1 tablespoon butter, to top
margarine, to top

Steps:

If you're making mashed potatoes from scratch, make enough to have 3 or4 Cups of the finished product. They can be placed on the casserole hot, no need to cool first.
Cover the bottom of a 2 qt casserole dish with an even layer of the corned beef.
Spoon the entire can of creamed corn over top of the corned beef.
Gently spoon the mashed potatoes over the layer of creamed corn, making sure to cover all of it. Place the butter of margarine over the top of the potatoes.
Bake covered at 350 degrees until the creamed corn bubbles at the edges of the potatoes (usually about 30 minutes). At this point I take the lid off & let it continue baking for a few minutes, just enough to get a few golden brown edges on the potatoes.
Let stand for a few minutes & serve with bread & salad.

Nutrition Facts : Calories 446.9, FatContent 20.4, SaturatedFatContent 7.7, CholesterolContent 94.1, SodiumContent 1766.4, CarbohydrateContent 47.5, FiberContent 3.6, SugarContent 5.8, ProteinContent 20.4

CHINESE COCONUT PUDDING RECIPE | ALLRECIPES

Chinese Coconut Pudding Recipe | Allrecipes image

Here is the recipe for the lusciously light, snow-white, squares of coconut pudding that is served at Chinese dim sum. Simple to make and delicious! Because of the risk of salmonella in raw egg whites, I would substitute the appropriate amount of pasteurized egg whites, or egg whites reconstituted from a powder.

Provided by YI-FUN HSUEH

Categories World Cuisine Asian Chinese

Total Time 1 hours 0 minutes

Prep Time 1 hours 0 minutes

Yield 8 servings

Number Of Ingredients 6

Ingredients

2 tablespoons unflavored gelatin
1?? cups boiling water
1 (5 ounce) can evaporated milk
1 cup white sugar
1 teaspoon coconut extract
2 egg whites

Steps:

Lightly grease a 1-quart mold.
In a large bowl, dissolve gelatin in boiling water. Stir in evaporated milk, sugar and coconut extract. Allow to cool to room temperature.
Meanwhile, whip egg whites until fluffy. When gelatin mixture has cooled to room temperature, place gelatin bowl in an ice bath. When mixture begins to set, fold egg whites into it. Spread in prepared mold and refrigerate until set.

Nutrition Facts : Calories 125.5 calories, CarbohydrateContent 26.8 g, CholesterolContent 5.1 mg, FatContent 1.3 g, ProteinContent 2.1 g, SaturatedFatContent 0.8 g, SodiumContent 32.4 mg, SugarContent 26.8 g

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