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

  1. 4 cups coconut milk
  2. ½ cup corn starch
  3. 2/3 cup sugar
  4. ½ teaspoon salt
  5. Cinnamon powder (to sprinkle)
  6. 1 tablespoon orange blossom water or fresh lemon juice
  7. 1 cup fresh shredded coconut

Directions

  1. 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.
  2. 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).
  3. 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.
  4. 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).
  5. Smooth the top of the pudding evenly using a spoon and let it cool down for few minutes before you refrigerate the pudding.
  6. Leave the pudding inside the fridge for about an hour or until the pudding is cold.
  7. Remove the pudding from the refrigerator and sprinkle some cinnamon powder at the top.
  8. Using a fine knife cut the Tembleque into a square shapes before you serve.
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