Cookbook:Coconut Pudding II

Ingredients

 * 4 eggs
 * 425 milliliters thick coconut milk
 * 115 grams white granulated sugar
 * ½ teaspoon Jasmine water

Procedure

 * 1) Combine eggs, coconut milk, sugar and Jasmine water in a dish. Beat until foamy.
 * 2) Pour the mixture into a heatproof dish, and place on top of a bamboo steamer basket.
 * 3) Cover the basket and place above a large wok of boiling water.
 * 4) Steam the pudding for 30–40 minutes, or until no longer fluid. If the pudding is cooked too fast, it becomes rubbery.
 * 5) Take the pudding out of the steamer and allow to cool.