Wednesday, 22 February 2012

Mango-Coconut Pudding




Pandan jelly (adapted from package)

50 g (1 ¾ oz) sugar
250 ml (1 cup) water
3 g (1/10 oz) agar-agar powder (sorry, no idea how many ts)
½ ts pandan extract (mine contains food colouring as well)

Bring the sugar, water and agar-agar powder to a boil. Allow to boil for 2 minutes. Stir in the pandan extract. Pour into mould and allow to cool to room temperature. Store in the fridge once cool.

Coconut pudding

1 l (4 ¼ cup) milk (divided in 900 ml / 3 ¾ cup and 100 ml / ½ cup)
100 g (3 ½ oz) creamed coconut
90 g (3 ¼ oz) sugar
80 g (2 ¾ oz) cornflour

Bring the 900 ml (3 ¾ cup) milk and creamed coconut to a boil. 
Meanwhile mix the cornflour with the 100 ml (½ cup) milk until lump-free. (stir again just before adding to the milk)
Add the sugar to the boiling milk. On low heat add the cornflour mixture to the hot milk while whisking vigourously. Allow to cook for a minute while you keep stirring.
Pour into mould and allow to cool to room temperature. Store in the fridge once cool.