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Lotus Seed Milk Custard

Dim Sum and Other Snack Foods

Lotus Seed Milk Custard
2 teaspoons gelatin powder
1/2 cup coconut milk
1 cup whole milk
5 Tablespoons granulated sugar
1 cup canned or home-made lotus seed paste
8 to 24 canned lotus seeds (optional)
8 to 24 mint leaves (optional)
1. In a small pot, mix gelatin with half-cup cold water and set aside until thickened, about ten or fifteen minutes.
2. Pour both milks into this pot, add the sugar, and mix well, and then heat this mixture on low heat until hot.
3. On medium heat, add the lotus seed paste and stir for about three minutes then bring it to the boil, and just as it begins to boil, remove the pot from the heat, and allow it to cool. Stir once or twice every two or three minutes. When cool, stir once more and pour this mixture into individual rice bowls. Let them cool for another hour, put the lotus seeds and mint leaves on top; or refrigerate covering each one with plastic wrap. If so doing, just before serving decor each one with lotus seeds and mint leaves, if desired.

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