1/2 cup china grass chopped
1 cup boiling water
1.5 cans evaporated milk a total of 18 oz 6 oz heavy whipping cream
1/2 cup sugar couple drops rose essence (optional)
1/2 tsp cardamom powder
1 tsp vanilla bean paste food coloring of your choice (optional)

Method: In a pot start by adding the 1 cup water and 1/2 cup of china grass and let it melt, in the mean time in another cup add the evaporated milk, sugar, whipping cream, cardamom powder, vanilla, and the food coloring, give it a good mix, once the china grass has completely dissolved mix both mixtures together and let it come to a boil once, turn off the stove and strain the mixture, lastly pout in your desired dessert cups and refrigerate at least 4 to 6 hours until set. Garnish with almonds and or pistachios. If you want the pudding to be more softer in consistency feel free to add 1/2 cup more, evaporated or whipping cream, or you can just reduce the china grass so it is 1/3 cup so it give it gives it more of a softer texture.

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