Kokosmilchpudding mit Schälerbsen (im Reiskocher)

Zutaten

• split peas 70 g
• gelatin powder 24 g
• sugar 110 g
• hot water 420 ml
• coconut milk 180 ml
• fresh milk 180 ml
• whipping cream 180 ml
• coconut powder 10 g

Zubereitung

1. 1

   Wash the split peas and soak for at least four hours.

2. 2

   Put them in the rice cooker with water covering the split peas by half an inch.

3. 3

   Press the congee function on the rice cooker to cook the split peas. After cooking, keep warm for 30 to 40 minutes.

4. 4

   Mix the gelatin powder with sugar first.

5. 5

   Add the gelatin powder mixture to hot water. For detailed steps, please watch the video.