1. In a large bowl, beat the egg yolks and whites separately then beat well together making sure that the mixture doesn't become frothy.
2. Mix in the jaggery, coconut milk, salt and cinnamon.
3. Cover with greased paper and steam for 1 1/4 hours or until firm to the touch.
4. Allow the pudding to cool and refrigerate before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (27g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 24 (63%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 111.7mg||34 %|
|Sodium 269.5mg||9 %|
|Potassium 35.4mg||1 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.2g|
|Protein 3.3g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 38
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