Tuesday, January 30, 2007

Baked lychee risotto pudding

"Taste like rose water!" It's a comment from an Eastern European lady after her first taste of lychee. Although I haven't tasted rose water, I believe she isn't wrong! Lychee, a summer fruit in South-east Asia, has an intensive floral fragrance. So I came up with the idea (and its result is terrific!!!) of adding a bit of lychee scent in this baked pudding, which consisted of a soft layer of egg custard on top, and an al dente layer of risotto at the bottom. Don't worry of where getting lychee (for this dish) in your area, I just used the can which should be widely distributed at every Asian grocery store in many countries. Recipe of baked lychee risotto pudding

(yield 6 - 7 cups... I used regular size of Chinese tea cups)

  • 1/4 cup Italian short grain rice
  • 1 cup of water
  • 1 cup of lychee syrup (from 20 oz/565 g can of lychee in syrup, use the liquid)
  • 4 eggs
  • 2/3 cup of sugar
  • 2 pinches of salt
  • 3 lychee, finely diced
  • 1 1/2 cups milk
  • 1/4 cup lychee syrup


  • Heat the rice, water and 1 cup of syrup to boil, cover, and simmer for 13 minutes. Drain immediately and let cool
  • In a big mixing bowl, beat the eggs, sugar and salt until pale (can see the volume slight increases). Gently stir in milk, 1/4 cup syrup, risotto and lychee.
  • The pudding will be baked in a water bath. So please boil a big pot of water, and prepare a 10x15" tray with the 1.5" - 2" tall sides.
  • Preheat the oven between 325-350F, ladle the mixture into cups (pre-buttered), place them into the tray and send to oven, fill the tray with an inch of boiling water. Bake until the puddling "just" slightly firm to touch, about 25 - 30 minutes.
  • Best to eat the puddings when they're hot/warm. If you have to refrigerate them, reheat them at 325F for a while before serve.



FH said...

Oh dear!! Those Lychhes looks so good!Pudding made of those is heavenly!I haven't tasted Lychees in years!Great recipe and entry Gattina.Enjoy!:))

Anonymous said...

Rose water...Now that you mention it~ I think so!
Haven't had lychees in years, I will look for the can.

Dr. Soumya Bhat said...

Im visiting your blog for the first time.Now i realise how much i have missed.Well lemme tell you you have a wonderful blog going on,each recipe of yours is better than the other.hmm simply superb.Your pictures took me to the heavenly world i say.

Anonymous said...

Oh, Gattina!

I've only tasted lychee a few times but you make me want to taste them again!

Bong Mom said...

Just love lychees but don't get them here. Haven't tried lychees in syrup, should try them now
Lovely lovely pudding

Anh said...

Lychee, my other weakness Gattina. Used to go to Lychee garden with my dad in Vietnam and ate tons of those... It is in season in Australia now, but still a bit expensive!

PS: Lychee and risotto. Yum!

Unknown said...

Another outstanding creation! Lychee's one of my favourite fruit, wonderful combi with risotto and egg custard.

Anonymous said...

that looks very yummy! what a wonderful way to make use of lychees. it's even better if you could use the fresh one, isn't it?

Gattina Cheung said...

Asha, me too, haven't tasted lychees for a looooong time. Although some shipped here, but they're all fatigue...

Sandi, oh really? If I see rose water, will buy it to try!

Dr Bhat, thank you so much your compliment!

Ivonne, now I'm quite surprised to see so many of you westners have tasted lychee (more than one time)! My husband likes its taste, but not enjoy the texture (too meaty!).

Sandeepa, the original white color and a bit of fragrance have lost in can... but afterall, quite nice!

Anh, even in Hk, the prices weren't always cheap... but can't complain, at least they're very fresh! Imagine what a happy angel you were in that garden with your dad! My dad told me about a lychee hill behind his mom's (my grandma) house in China, but the time when I went, they turned it to a pineapple hill *lol*

Angie, me too, never tired of lychee although chinese says it's "heatiness". I really don't care, just love it!

Elize, thanks :D in this dish, lychee is only a background note, so the can is totally acceptable :D

Patricia Scarpin said...

Dear Gattina,

Your dishes are always a joy to the all our 5 senses!

We find lychees here abundantly during Xmas, but I've always find them very mild - what a great idea to use them in this pudding. And the word "risotto" makes me smile automatically. :D

Pooja said...

Hi gattina,
your pudding looks great! I love lychee, though its not much frequently available here.
I tagged you . Check my recent post for more.
thanks for sharing the recipe.
take care.

Anonymous said...

Thank you for participating WHB. My children don't like lychees, but I do. But I don't think that they taste like rose water. They taste like lychees :-). I can buy them raw and the taste is great.

Susan from Food Blogga said...

Oh, Gattina, your recipes are so innovative and your photos so delicious! I absolutely love rice pudding and had never considered making it with lychee. Great idea!

You've won me over. I've just added you to my blog roll of wicked good blogs, so now I'm only a quick click away from your beautiful site.

Susan from Food "Blogga"

Brilynn said...

You always come up with such great things! I love lychees, but have never baked with them.

Mandira said...

you pudding looks so delicious gattina - lychee makes it super yummy... I had lychee after ages when I went to india last year.

Callipygia said...

I can see how the delicacy of the lychee would be lovely with this pudding. I agree with the rest, it is fun to see your inventiveness...what about durian risotto?

Anonymous said...

Oh my goodness! As a big lychee fan, I know I would love this!!

Freya said...

Wow, what a brilliant idea for rice pudding! It looks delicious and delicate!

Anonymous said...

Hi Gattina..

I got this blog through another blog. I really love it. You're a very good baker.. :-)
I would like to add you in my list if you don't mind...

Krithika said...

Looks lovely !! We love lychees and have a feast every summer. Buy boxes, yes boxes from a vietnamese store.

Gattina Cheung said...

Pat my dearest, when I made the risotto, I was thinking of you too :D

Pooja, thanks for tagging me. Mine has already posted up :D

Ulrike, now I'm really very interested in trying rose water... this ingredient sounds too beauitful!!!

Susan, thanks for adding me in! I've just made something with breadcrumb. You're totally inspiring :D

Brilynn, Chinese seldom cook fresh fruit, but things such hit on me, and glad the result is wonderful. Thank you my dear for the compliement!

Mandira, it's so great to have local fruit in home country. But the season of this fruit is so short, last year I missed it when I was back to Hk :(

Callipygia, oh nooooo *pinching my nose* no durian!!! :D :D :D Durian *still holding my breath* may not have enough "fun" for me, as it's already widely used in baking in S.E. Asia... oh mine, I need to open a window *lol*
Really thanks for your encouragement sweetie!

Ellie, I can imagine you're as sweet as lychee :D

Freya, thank you. And it is, I'd like to make this dessert over and over again.

Lisa, oh thank you, please do so! And I love your blog too!

Krithika, oh thanks for the tip! Haven't see any vietnamese store in driving distant, but there's a fairy large Chinese population somewhere (after we drive on highway for 20 minutes, we start to see many), I'll stop them and ask where to get good lychee, hehee.

Sher, oh thank you! My husband said the texture of lychee resemble of lard *lol* I'm so amased that your palate has been adventuring to so many different areas!

Katie said...

My brother and sister-in-law from Hawaii introduced my to these. There are such a treat but I only saw them fresh in the markets in Barcelona. I've not tried the canned - I'll have to see if I can find them..

Helene said...

Congratulations to another great entry.

Anonymous said...

Another great idea!

Gattina I want to come live with you.

Kalyn Denny said...

Very lovely. Would you believe I have not tasted lychees? I remember seeing them in China, but didn't eat them.