Bitter gourd pudding - 苦瓜凉冻

You can either eat with coconut cream (or fresh cream) or top with ice-cream.

2 years ago, I went on a trip with my family to Sydney and we chanced upon a Chinese restaurant where we had a meal. The owner was very kind and served us complimentary desserts.

On first look, it looked like matcha or green bean pudding. When I tasted it, it was very refreshing and I could not guess what was giving the pudding its subtle flavour. Only after tying up the owners and interrogating her intensively did she finally reveal the mystery ingredient - bitter gourd! It was a surprise. We released her and after many months  of procrastination, I have now finally made my first attempt in making this refreshing dessert.

Bitter gourd is normally not easily acceptable among children (and even adults) and this is a good way to make them eat them for their cooling properties.

Verdict of my end product:
1)  Refreshing
2)  Sweet and slight hint of bitter gourd taste.
3)  Easy to make.

Recipe:

Ingredients A:
120 g sugar
1/2 tablespoon agar-agar powder
1.75 (one and three-quarter) tablespoon galatine powder
500 ml water
2 pcs pandan leaves
pinch of salt

Ingredients B:
150 g bitter gourd - clean and remove seeds
some water

Method:
1) Blend bitter gourd with some water,  Drain and collect 100 ml bitter gourd juice.

2) Combine ingredients A and method (1) in a small pot, boil over medium heat. Keep stirring until the ingredients dissolve and no lumps.

3)  Pour the mixture into moulds. When cool, chill in the fridge. When the puddings are fully set, remove from mould and serve with coconut cream (or fresh cream) or ice-cream.