Coconut Pudding II

1. Combine eggs, coconut milk, sugar and Jasmine water in a dish. Beat until foamy.

2. Pour the mixture into a heatproof dish, and place on top of a bamboo steamer basket.

3. Cover the basket and place above a large wok of boiling water.

4. Steam the pudding for 30–40 minutes, or until no longer fluid. If the pudding is cooked too fast, it becomes rubbery.

5. Take the pudding out of the steamer and allow to cool.