Recipes
Tembleque Recipe
March 19, 2010
Eggfree Specialist Baker, Evelyn Ruiz, show us the many possibilites and tricks of eggfree baking.
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Ingredients
- 4 cups coconut milk
- ½ cup corn starch
- 2/3 cup sugar
- ½ teaspoon salt
- Cinnamon powder (to sprinkle)
- 1 tablespoon orange blossom water or fresh lemon juice
- 1 cup fresh shredded coconut
Directions
- Heat a sauce pan in a medium heat. Pour the coconut milk and the corn starch to the pan and stir the mixture until the corn starch is dissolved with the coconut milk.
- Then add the sugar, orange blossom water and salt to the pan and stir the mixture until all the ingredients are thicken (for about 5minutes).
- Add the shredded coconut to the mixture and cook the mixture by constantly stirring for 6-7 minutes or until the pudding is a shiny colour.
- Once cooked, pour the pudding in an 8 x 11glass dish (tip: water the glass dish before pouring the pudding to avoid the pudding sticking to the dish).
- Smooth the top of the pudding evenly using a spoon and let it cool down for few minutes before you refrigerate the pudding.
- Leave the pudding inside the fridge for about an hour or until the pudding is cold.
- Remove the pudding from the refrigerator and sprinkle some cinnamon powder at the top.
- Using a fine knife cut the Tembleque into a square shapes before you serve.
The orange blossom water can be replaced by either lemon of orange juice, as long as is a citrus.It just gives a little extra tropical taste.
frozen, unsweetened shredded coconut
orange blossom water
To use whole coconut - make a hole w/drill (or hammer and nail) in one end of coconut and pour milk out [included in 4 cups of milk];
then put the coconut in a plastic bag, close it, and throw it on the ground with some force to break it up. Small pieces are easier to handle. I took those pieces and used a cheese grater to grate fresh coconut.
Used lemon juice instead of orange blossom water. Mild lemon taste - now curious about taste with orange blossom water.