How to Make Mung Bean Caramel Pudding

[]Coix seedCaramel pudding]
Ingredients:
a, Pudding ingredients:
Cooked coix seeds
milk 250 grams
eggs 2 pieces
30 grams of sugar
b, Caramel sauce ingredients：
60 grams of sugar
20 grams of water
Method:
1. Drain the water from coix seeds after removing them from the soaking liquid and set aside.
2. In hot milk, add 30 grams of sugar and stir until dissolved; cool down and set aside.
3. Mix milk with eggs thoroughly.
4. Strain the egg-milk mixture three times to achieve a smoother texture.
5. Combine coix seeds with the egg-milk mixture and set aside.
6. In a small pan, add 60 grams of sugar and 20 grams of water; heat over medium-low heat.
7. When the sugar syrup has melted, produces white bubbles, and turns into light amber, turn off the heat immediately.
8. Pour the hot caramel sauce into a pudding mold while it's still hot (it will solidify if cooled).
9. Once the caramel has set, pour the egg-milk mixture into the mold.
10. Place the mold in a baking dish and add enough hot water to cover about half of the mold. Put the baking dish with preheated oven at 180 degrees for 25-30 minutes until the pudding is set.(Once done, gently shake the mold; if there's no liquid movement, it's ready to be taken out.)
11. Let the cooked pudding cool down, cover with plastic wrap, and refrigerate before serving for best flavor.