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| Mango and coconut pudding |
1 medium size (about 300g) ripe mango - peel the skin off, remove the seed and diced into cubes
1/2 cup dessicated coconut
1 1/2 cup cake flour
140g unsalted butter
1 cup white sugar
1 cup milk
3 eggs - lightly beaten
1/2 cup dessicated coconut
1 1/2 cup cake flour
140g unsalted butter
1 cup white sugar
1 cup milk
3 eggs - lightly beaten
Preparation:
Melt butter and remove from heat.
Stir in the sugar till dissolved.
Let it cool down and stir in milk and eggs.
Fold in the flour bit by bit.
Add half of the batter into a greased baking pan.
Sprinkle 3/4 the amount of mango cubes and dessicated coconut on top.
Now, add the remaining batter on top.
Top up the balance mango cubes and coconut.
Using a spatula, spread the mixture evenly.
Bake at preheated oven (10 minutes) for about 30 mins or until the top layer becomes golden brown and the cake is done.
Cool down before cutting to be served.
Melt butter and remove from heat.
Stir in the sugar till dissolved.
Let it cool down and stir in milk and eggs.
Fold in the flour bit by bit.
Add half of the batter into a greased baking pan.
Sprinkle 3/4 the amount of mango cubes and dessicated coconut on top.
Now, add the remaining batter on top.
Top up the balance mango cubes and coconut.
Using a spatula, spread the mixture evenly.
Bake at preheated oven (10 minutes) for about 30 mins or until the top layer becomes golden brown and the cake is done.
Cool down before cutting to be served.
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