Entree: China – Macau – 木糠布丁 ➤ Mùkāng bùdīng (Chilled layered cream dessert made with whipped cream and finely crushed biscuits)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 0 min

Additional 3 hrs

Total 3 hrs 20 min

Ingredients

- 2 cups (480 ml) heavy whipping cream, chilled
- 1/2 cup (120 ml) sweetened condensed milk
- 1 tsp (5 ml) pure vanilla extract
- 2 cups (200 g) Marie tea biscuits or plain tea biscuits, finely crushed to a sand-like texture
- 2 tbsp (30 ml) powdered sugar, optional for extra sweetness
- Zest of 1 lemon (about 1 tsp / 2 g), optional for brightness
- Whole biscuits for garnish, optional

Instructions

1. Place a mixing bowl and beaters in the refrigerator for 10–15 minutes to chill. Pour chilled heavy cream into the bowl and whip on medium-high until soft peaks form.
2. Add sweetened condensed milk, vanilla extract, and powdered sugar if using. Continue whipping just until medium peaks form and mixture is smooth and slightly glossy; do not overbeat.
3. Divide half of the crushed biscuits evenly among six serving glasses or a 9x9 inch (23x23 cm) square dish, pressing lightly to form the first layer.
4. Spoon or pipe half of the whipped cream mixture over the biscuit layer, smoothing to an even layer. Sprinkle half of the remaining crushed biscuits over the cream.
5. Repeat with the remaining whipped cream and finish with a final dusting of crushed biscuits. Garnish with lemon zest or a whole biscuit if desired.
6. Chill serradura in the refrigerator at least 3 hours or overnight to allow flavors to meld and the texture to set before serving.