This is a very popular dish in Hong Kong: it satisfies the ever-present Chinese craving for a contrast between a crunchy and a tender texture in food. In the same mouthful, one can experience a smooth and creamy filling wrapped in a crispy batter coating. The recipe works equally well without the crabmeat.

Ingredients:

4 ounces (115 grams) solid creamed coconut
4 ounces (115 grams) cooked crabmeat (optional)
1^1⁄4 teaspoons salt
6 turns white pepper mill
5 tablespoons cornstarch
2 cups milk
peanut or corn oil for deep-frying
For the batter
5 ounces (140 grams) all-purpose flour
5 tablespoons cornstarch
1^1⁄2 teaspoons baking powder
1 cup water
2 tablespoons peanut or corn oil

Directions:

Grate the creamed coconut and put the shavings into a saucepan. Add the crabmeat, salt and pepper to the creamed coconut.
Stir in the cornstarch and some of the milk and blend to a smooth paste. Over gentle heat, gradually add the remaining milk, stirring continuously until the mixture has become well amalgamated and thickened.
Pour into a well-oiled shallow container 8 inches (50 centimeters) square or 7 to 9 inches (18 to 23 centimeters) rectangular and let set in the refrigerator for 2 hours. It can be left overnight covered with plastic wrap.
Prepare the batter: Sift the flour and cornstarch into a large bowl; add the baking powder. Gradually stir in the water and blend to a smooth, runny consistency. Let stand at room temperature for a minimum of 30 minutes.
Blend in the oil.
Loosen the well-set milk mixture with an oiled spatula. Use an oiled knife to cut the mixture into about 32 diamond-shaped pieces. Half fill a wok or deep fryer with oil. Heat to a temperature of 375°F (190°C), or until a cube of stale bread browns in 50 seconds. Dip several pieces into the batter and, using either a pair of chopsticks or tongs, put the pieces one by one into the oil. Deep-fry about 12 at a time, or however many will float freely, for about 3 minutes, or until pale golden. Remove with a hand strainer or perforated
spoon and drain on paper towels. Repeat until all are done. Remove the “bearded” excess batter with a pair of scissors.
To crisp, reheat the oil to 375°F (190°C) and deep-fry the pieces again briefly in 2 batches, each for about 1 minute. Remove and drain on paper towels. (This step can be postponed until ready to serve.) Serve immediately. Makes 8 servings.