Eva was very nice to give me a pack of red dates. I like red date pudding during the Chinese New Year. Once I
bought a pack, 1 kg, from Lei Garden. Unfortunately my family did not like red date pudding. I tried my best to eat a lot. But the rest ended up in the trash. In less then two weeks will come the Chinese New Year, the year of the Rooster. Facebook posts are mostly about Chinese New Year pudding. And I spot a recipe of red date pudding. Preparation is dead easy, without much work but impresses guests. I tested it on Thursday night. Well received. And today is a full version and inserted a layer of coconut cream. Yeah! One for our family and the other for a friend and her husband.
120g red dates
440ml hot water
60g black sugar
176g tapioca flour
44g glutinous rice flour
22g water chestnut flour
2.5tsp ginger juice（optional）
Get rid of the stones from the red dates. Melt sugar in the hot water. Let cool.
Blend all ingredients. Pass the mixture through a sieve.
Steam it for 45 minutes.
If you would like to have a coconut layer, prepare the coconut pudding with the ingredient portion below.
120 coconut cream
80g hot water
80g Tapioca flour
20g gluteus flour
10g water chestnut flour
Steam first 1/3 of the red date pudding mixture for 8-10 minutes.
Then pour the coconut pudding mixture onto the red date layer. Steam it for another 8-10 minutes.
Pour the rest of the red date pudding mixture on top. Further steam it for 30-35 minutes.
Get the pudding out from the steamer. Let the moisture on top of the pudding evaporate.
Invert the pudding. You can serve it right away or store it in the fridge.
I prefer it warm. It’s soft and sticky, full of red date fragrance.