Macau Serradura (Sawdust Pudding)
A classic Macau dessert with layers of crushed biscuits and whipped cream, creamy and rich, finished with cocoa. Chill for a smooth, ice-cream-like texture.
Ingredients
5 items- Marie biscuits (or digestive biscuits) 200 g
- Heavy cream (35% fat) 400 ml
- Condensed milk 80 ml
- Cocoa powder to taste
- Rum (optional) 1 tbsp
Nutrition
Steps （6 steps）
Place biscuits in a sealed bag and crush with a rolling pin to fine sand-like crumbs. Set aside in a bowl.
In a large bowl, beat chilled heavy cream on medium speed until soft peaks form. Add condensed milk and beat until stiff peaks form.
Line the bottom of a square mold or glass with a layer of biscuit crumbs. Press firmly with a spoon to level.
Pipe or spoon a layer of whipped cream over crumbs, smooth. Repeat layering crumbs and cream 3-4 times, ending with cream.
Dust cocoa powder evenly with a fine sieve over the top. Refrigerate for at least 4 hours or overnight until set.
Remove from fridge, slice and serve (use a hot knife for clean slices).
Tips
The finer the crumbs, the better the texture. Do not overwhip cream until grainy. Chill overnight for best flavor melding. Add rum for extra depth.
You May Also Like
More recipes you might enjoy
Hong Shao Rou (Red Braised Pork Belly)
Hong Shao Rou is a classic Chinese comfort food. Pork belly is slow-braised with caramelized sugar and soy sauce until meltingly tender. The meat turns a rich red color and is coated in a thick, savory-sweet glaze that pairs perfectly with steamed rice. It's a dish that warms the soul.
Sichuan Pickled Cabbage Fish
A classic Sichuan dish with a tangy and spicy broth, tender fish fillets. The pickled cabbage perfectly removes any fishy taste, and the combination of dried chilies and Sichuan peppercorns warms the appetite. Great for family gatherings or dinner parties.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.