Page 31 - Sphere No.30 (Dec 2011)

Sphere 30

Mango Pudding

By Chef Baby Wong

Ingredients

1 cup (220g) milk

3/5 cup (150g) coconut milk

3 1/4 teaspoons (15g) sugar

2 3/4 teaspoons (8.5g) gelatin powder

1 3/4 cup (400g) mango ice cream

3 fresh mangos, sliced for garnish

Directions

Bring milk and coconut milk to boil in a sauce pan. In a

separate bowl, mix sugar and gelatin powder. Add sugar

mixture to milk and coconut milk, mix well and bring

back to a boil. Stir in mango ice cream until completely

dissolved and remove mixture from heat.

Using a flour sieve, pour the mixture into individual

pudding cups and refrigerate for four hours. Serve with

slices of fresh mango on top.

5- 6 30mins

4hrs

29

A special thanks to the Chefs at Huchison’s Harbour Plaza 8 Degrees Hotel for making these delicious dishes for our photoshoot

based on our colleagues' recipes.

Mango Pudding

Finishing with

a (Chinese) flourish

Ask anyone in Hong Kong about their favourite Chinese

dessert: more often than not they will reply, with a

look of longing, “mango pudding”. People have been

known to fly from Taiwan and beyond in search of the

perfect rendering of this distinctly Hong Kong dessert,

which is lighter than the British description “pudding”

would imply.

Mango pudding is also a personal favourite of Baby

Wong Lee-chung, Pastry Chef at the Hutchison’s Harbour

Plaza 8 Degrees Hotel, in Kowloon. He modified standard

recipes to be more pleasing to the Chinese palate, only

to find his version also appealed strongly to people from

many different ethnic backgrounds.

As a professional chef, who started as an apprentice

in a small hotel, Mr Wong is able to indulge his passion

for cooking and baking six days a week. “I enjoy creating

new desserts to bring happiness to those who enjoy and

appreciate them,” he said. “All of my creations go onto

my personal favourite list and maybe one day I can share

them all in a dessert book of my own.”

Mr Wong chose to share his version of mango pudding

because the ingredients are easily available at grocery

stores and markets. “Also, it’s easy to make at home as

there is no complicated equipment required.”