With the last hot days of the year coming to an end and everybody busy with work and school, it seemed like a good time to share this recipe for a cool treat you can whip up in minutes.
This dessert is really simple. All you need is a milk pot and a fridge and, of course, the will to try. The recipe comes from a French friend. She says it's sold in cups at the market and eaten like yogurt.
500 ml milk
25 g corn starch
80 g sugar
50 g cocoa powder
1 In a small milk pot, sift the corn starch, sugar, and cocoa, and mix well.
2 Slowly pour in the milk, while whisking with an egg beater.
3 Heat the mixture over a burner on medium heat. Stir constantly, until it becomes yogurt-like.
4 Cool the mixture to room temperature and let cool in the fridge for 1 hour.
I meant to put it on the plate like jelly but it was too thin to stand. Then I wanted to draw a smiling face with powdered sugar but I was not good at that, so it looks a bit funny.
For a vegan version, substitute the milk with soymilk, coconut milk, or peanut milk (just make sure the ones you buy don't contain actual milk if you want it to be vegan). Each of these will yield a slightly different flavor, but if you like the combination of coconut and chocolate or peanut and chocolate, why not give it a try? I will add that substituting soymilk gives it a strong soy flavor, so be careful who you serve it to!
If you're really in a pinch, you could try substituting doufen for the corn starch, but it probably won't thicken as well and might add a hint of bean flavor to your pudding. Corn starch is available at Carrefour and Sabrina's. You can find an egg whisk at any large supermarket.
Sichuanese native and Chengdu resident Annie blogs about her adventures in cooking vegetarian meals, adapting recipes from around the world. Recently she has translated some of her favorite posts into English for GoChengdoo readers to enjoy. The original, Chinese-language version of this post can be viewed here. Photo by Annie Chen.
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