Jellied Cocoa Pudding

Many Taiwanese meals conclude with a thin custard or jelly, as it is called. The texture is very light, and the taste is pleasing, not heavy or overly sweet. Jellied Cocoa Pudding is especially cool and refreshing on a hot August night!

Makes 4 servings

4 candied cherries
1 can (15 ounces) sliced peaches
1 cup shelled raw peanuts
1 cup shelled raw almonds
6 tablespoons cornstarch
2/3 cup raw or white sugar
1 tablespoon cocoa powder

Place a candied cherry in each of 4 teacups. Top each cherry with a cut-up peach slice. Process the peanuts, almonds, and 3 cups water in a blender until liquefied. Strain the juice, discarding the pulp. Combine the cornstarch with 6 tablespoons water. Heat the juice, sugar, and cornstarch mixture over high heat, stirring constantly to avoid lumps. When mixture comes to a boil, lower heat and simmer for 8 to 10 minutes, or until the mixture starts to thicken, stirring constantly. Ladle ½ cup of the custard mixture into each cup, covering the fruit.

Whisk the cocoa powder into the remaining custard mixture. Blend thoroughly then distribute evenly among the 4 cups, carefully spooning the cocoa mixture over the other ingredients. Refrigerate for a minimum of 4 hours, or until the custard has set.

Invert the cups onto a shallow serving platter, so that the cherries are on the top. Garnish with the remaining peach slices. If desired, spoon several tablespoons of the peach juice over all.

Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Father's Day menu series.