| 1. |
Soak bird's nest into boiling water for 2 hours, drain and soak in boiling water for 2 more hours. Rinse bird's nest in water and drain. |
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| 2. |
Fill the inner pot of the vacuum pot with 3 1/4 cups of water and bring to the boil. Add bird's nest and rock sugar and cook for 5 minutes. Transfer the inner pot to the outer one and cook for 3 hours. Remove bird's nest, add coconut juice, and bring to the boil and leave to cool. |
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| 3. |
Mix glutinous rice flour and tang flour to a deep bowl, pour warm coconut juice solution in small portion each time into the bowl and combine. Filter with a sieve, stir in bird's nest and pour the pudding mixture into the oiled pudding tin. |
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| 4. |
Fill the inner pot of the vacuum pot with water until half full and bring to the boil. Place wok rack into the pot and put pudding tin on top, steam over high heat for 20 minutes. Transfer the inner pot to the outer one and cook for 1 1/2 hours. Remove, leave to cool, slice and serve or chill, slice and saute. |
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