Pudding & Dessert
Fenmoku Young Coconut Milk Pudding, Soft and Jiggly Taipei-Style
Prep
15 min
Cook
15 min
Servings
6
Level
Easy
Fenmoku, also known as Taiwanese flour pudding, has a soft, jiggly texture similar to panna cotta but chewier, combined with the savory richness of coconut milk and the freshness of young coconut chunks. This dessert is popular in small Taipei shops as a thirst-quencher and a light dessert after a meal. It's just sweet enough, served cold, and totally addictive—especially when enjoyed on a hot day.
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 ml full cream liquid milk
- 200 ml instant thick coconut milk
- 60 grams tapioca flour
- 20 grams cornstarch
- 80 grams granulated sugar
- 150 grams, shredded lengthwise young coconut meat
- 2 leaves, tied in a knot pandan leaves
- 1/4 tsp salt
- 50 ml (to dissolve the flour) drinking water
🛒 Products You Might Need
Ninja Air Fryer Pro, 5 Qt, 4-in-1, Grey, AF141
$81.99
Vinino 2 Pack Mini Silicone Loaf Pans with Metal Reinforced Frame, 8-Cavity
Anybear 200W Cold Press Juicer, 4.3" Whole Fruit Chute, Juice Recipes
$119.99
Pullman Loaf Pan with Lid, 2 Pack 2.2 LB & 1 LB Dough Capacity, Non-Stick Carbon Steel Bread Pan for Sandwich Bread and Sourdough Loaves, Square Toast Mold with Baking Tools, Gift-Ready Packaging
$24.28
* Affiliate links — you can help support KulinerBDG by shopping through them
👩🍳 Instructions
- 1 Dissolve the tapioca flour and cornstarch in 50 ml of drinking water, stirring until there are no lumps. Set aside.
- 2 In a pot, combine the liquid milk, coconut milk, sugar, salt, and pandan leaves. Cook over low-medium heat, stirring gently so the coconut milk doesn't separate.
- 3 When small bubbles start to appear around the edges of the pot, lower the heat and pour in the flour mixture little by little while stirring quickly so it doesn't clump.
- 4 Keep cooking over low heat, stirring constantly, until the mixture thickens, bubbles gently, and turns into a smooth, chewy texture like a thick porridge. This process takes about 8-10 minutes—don't walk away from it.
- 5 Remove the pandan leaves. Add some of the shredded young coconut into the mixture and stir well.
- 6 Pour the mixture into cups or small bowls while still hot. Smooth out the surface.
- 7 Let the pudding cool to room temperature, then cover and refrigerate for at least 2 hours until fully set and thoroughly chilled.
- 8 Before serving, sprinkle the remaining shredded young coconut on top as a garnish. Serve cold.
💡 Tips
• Stir continuously while cooking the flour mixture so it doesn't clump or burn at the bottom of the pot.
• Use low heat throughout the cooking process after adding the flour so the pudding turns out smooth and perfectly chewy.
• If you prefer a chewier texture like the authentic Taiwanese version, add an extra 10 grams of tapioca flour.
• This pudding tastes best when eaten within 1-2 days; store tightly covered in the refrigerator.
📊 Nutrition Facts / serving
180
Calories (kcal)
3 g
Protein
9 g
Fat
22 g
Carbs
💬 Comments (0)
Log In to leave a comment!
🍽 More Recipes
Pudding & Dessert
Kolak Ubi Jalar Kolang-Kaling Waluh Kuah Kelapa Muda (Sweet Potato, Palm Fruit, and Pumpkin Compote with Young Coconut Broth)
Pudding & Dessert
Melting Chocolate Pudding with Caramel Sauce
Pudding & Dessert
No-Bake Chocolate Bread Pudding with Coconut Biscuit Layers
Pudding & Dessert
No comments yet. Be the first! 😊