Chocolate Coconut & Yuzu Fantasy Pudding

Pudding is one easy dessert to make liked by all, especially with kids
But for this pudding with a twist, it's different story. Not the most difficult challenge I ever encountered, but it's can be quite tricky too, more steps to do and timing is crucial here
A challenge by IG baking group homemadelovers, this pudding is nice and refreshing, you can choose any flavour you prefer
For me, I used chocolate and yuzu. Not common combination, but it actually worked :)

To make this pudding, you need to have 2 similar moulds, and then the first thing to do was to make  the "coconut" for the filling in the yuzu pudding. Followed by making both chocolate and yuzu pudding

What you need:

(with modification)

For the "coconut":

250ml light coconut milk

100ml fresh milk

100g sugar

15g plain / coconut Nutrijell (can replace with plain Konyaku jelly)

For chocolate pudding:

1150ml chocolate milk

10g plain agar agar powder

7g chocolate Nutrijell (can replace with plain Konyaku jelly)

150g sugar

1 tsp chocolate paste

For layered pudding:

A.

Yuzu layer:

600ml yuzu juice

7g orange / lemon Nutrijell (can replace with plain Konyaku jelly)

7g plain agar agar powder

70g sugar

B.

Coconut layer:

7g plain agar agar powder

500ml coconut water

100g sugar

For the glue:

7g plain agar agar powder

50g sugar

350ml water

Method:

To make "coconut"

• Bring to boil all ingredients in a pot, keep stirring. Pour into one of the mould, let cool
• When it's completely cooled, using either a spoon or fork, dredge the jelly into long strips resembling coconut flesh. You may grate it too. Keep aside (The taste is really like real coconut flesh!)

To make chocolate pudding

• Bring to boil all ingredients, keep stirring and pour into the mould. Leave it to cool and set

To make layered yuzu pudding

(done in 2 separate pots together)

• Bring to boil all ingredients, keep stirring. After boiled, keep the fire on at the very lowest
• Get ready the other mould
• Scoop 3 ladles of yuzu layer into the mould, leave it until it's half set (check by touching the surface lightly, you should feel a layer formed)
• Now scoop 2 ladles of plain layer over the half set yuzu layer, and then sprinkle the coconut flesh and leave it until half set
• Repeat until all both pudding used up and the height of the pudding is about the same as the chocolate pudding
• (do not forget to off the fire used to warm up both pots!)
• Leave it to cool and set

How to assemble:

• Cut the chocolate pudding and layered yuzu pudding in the same manner
• Place them alternately until it looks something like this:

• Now cook all of the "glue" ingredients. Once boiled, gently pour bit by bit over the pudding. Slightly open the gaps in between to make sure they're glued well. Leave to cool
• Take note of the different height of the pudding. I used small knife to level everything once it's cooled completely
• Unmould the pudding and you're done! :)

Pretty, huh? :)

See the "coconut"? :)

This is not only pleasant to the eyes, it's yummy too :)

The modification I did, besides the flavour I chose, it's also the amount of jelly and agar agar powder used to suit my liking (I do not like it to be too firm)
As a result, it's more challenging to assemble as it's softer than it should be
Tough, but no regret :)
Will I make this kind of pudding again? Maybe. When I have the mood and the time :)

Mango Pudding

This is one pudding with mousse like consistency as no binding agent used such as gelatine or agar agar. Yummy as it is, but I still prefer those more solid texture kind. Nevertheless, it's still a great sweet cold treat in the recent hot humid days

 

 

Smooth, creamy and sweet, I like :)

 

 

I really can't remember where I got this recipe from. It's from one of FB group I joined. To the person who created this recipe, my apology for not mentioning you

 

Here is the recipe...

 

What you need:

 

300ml fresh milk

200ml double cream

2 medium size mangoes, cut and pureed

2 tbsp sugar (my mangoes were really sweet)

2 tbsp custard powder

 

Method:

1. In a bowl, mix in all ingredients and blend til smooth and no lumps
2. Bring the mixture to a boil over medium fire, stir all the time about 10mins
3. Pour into individual serving bowl, bring to room temperature and cool in the fridge

 

 

 

This post is linked to the event Little Thumbs Up (June 2015: Cream) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Diana from The Domestic Goddess Wannabe

 

Easy Avocado Banana Coffee Pudding

A month hiatus after a couple of weeks rough thunderstorm in my life, I guess it's time for me to live
It's gonna be different from now on, and nobody say it's going to be easy
There are still more days of sorrow than joy and more nights of tears than peaceful sleep
But I have to gather my strength and learn to live with it, one day at a time
 
 
Okay, let's start with this
Still not in the mood for something complicated so here's one easy delicious dessert, not to forget considerably healthy

 

 

What you need:

 

1 ripe avocado, pitted and peeled and cut into chunks

2 medium (or 1 extra large) over ripe banana, peeled and cut into chunks

25g packed light brown sugar

60ml fresh milk

1 tsp instant espresso powder

1 tsp vanilla extract

a pinch of salt

1 tbsp agar agar powder

 

 

Method:

1. Mix milk, espresso powder, brown sugar, vanilla extract, salt and agar agar powder in a mug and stir well til all dissolved
2. Using Bosch MaxoMixx Hand Blender's blender attachment add in avocado, banana, and coffee mixture and blend til smooth (I used speed 2)
3. Transfer to a small pot and bring to boil, stir continuously
4. Transfer to ramekins and chill in the fridge

I kept them in the fridge overnight for maximum result which a good decision
I enjoyed this soft pudding so much. Try it and hope you enjoy it as much as I do :) 

Pumpkin Pie Pudding

My incurable disease showing up every beginning of the month - total laziness to blog. And it's always until at least a week or so before I am back on track

This time is dragging even longer after my short trip back to my hometown end of last month for my 'lil sis' wedding, had a joyous time back there :)
And of course, the additional one season (yes, Singapore is a 3 season country now) - hazy season, has been pulling back my butt sitting conveniently doing nothing
It's just too hot and humid to do things in my kitchen. I even must drag myself to cook for my family I make sure I cook in the morning, cos once it hits 10am, I will start sweating a bucket and it really pisses me off. I guess it's time to install aircon in my kitchen LOL

Well, okay, I'd better stop my rambling :)

Following the pumpkin fiesta by so many bloggers, I made this simple, creamy yet refreshing pumpkin pie pudding :)

Recipe is from Cooking Light

What you need:
(below is 1/2 recipe with slight modification)

3 tbsp brown sugar 
1 tbsp cornstarch
210ml low fat milk
1 medium egg
1/4 cup pumpkin puree
1/2 tsp vanilla extract
1/4 tsp ground cinnamon
a pinch of salt
a pinch of ground nutmeg

Method:

1. Combine sugar and cornstarch in a saucepan over medium heat. Combine milk and egg, stir well with whisk
2. Gradually add in milk mixture into sugar mixture, stir constantly, bring to boil. Cook for 1 min, stir constantly. Remove from heat
3. Combine pumpkin, vanilla, cinnamon, salt and nutmeg in a bowl, stir well
4. Slowly add in pumpkin mixture into the milk mixture, whisk constantly
5. Place pan over low heat, cook for 3 mins til thoroughly heated, stir constantly, but do not boil
6. Divide pudding into 2 ramekins, cover with cling wrap and chill
7. Serve by sprinkling mixture of ground cinnamon and demerara sugar

Note:
Original recipe serves this dessert with caramelized walnut and whipped cream instead 

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)

Orange, Apple & Raisins Bread Pudding & Giveaway!

One of my favourite sweet treat! One irresistible dessert! It's so irresistible that I had it for breakfast this morning! LOL

 

 

Creamy and delicious with a hint of apple and burst of orange in every bite!

 

 

 

What you need:

 

3 white bread, remove the crust

apple juice & oranges (from 2 cups of SunMoon orange fruit cups)

a handful of golden raisins

about 150ml half & half

1/2 tsp vanilla extract

some Demerara sugar, to sprinkle

a little butter to grease the baking dish

 

Method:

1. Mix vanilla extract, apple juice and half & half. Soak raisins in it. Leave it for 30 minutes
2. Grease baking dish with butter, I used 15cm round dish
3. Cut bread in cubes. Arrange 1/3 part on the dish. Sprinkle with 1/3 part of the oranges. Pour 1/3 part of the liquid mixture with the raisins
4. Top with another 1/3 part of the bread cubes. Followed by another 1/3 part of the oranges and liquid and raisins mixture
5. Then finish up with the last 1/3 part of the bread cubes, oranges and liquid and raisins mixture
6. Press gently the top with the back of a spoon and set aside for about 30 minutes
7. Sprinkle with Demerara sugar just before baking
8. Bake au bain marie in a preheated oven of 180degC for 25 minutes

 

Nom nom nom... no sugar used  (except for the Demerara sugar for the topping). Thanks to the apple juice used from SunMoon fruit cups :)

 

 

SunMoon has been so generous by sharing their products with me :)

 

 

 

The fruit crisps are rather addictive. I received two variants - strawberry banana and mango pineapple. I love both, but if I were to choose, I would choose the first one :)

 



Also, they have a selection of fruit cups - peaches, mandarin oranges and mixed fruits

All are only fresh fruits used soaked in 100% apple juice. No super sweet sugar laden syrup like what we usually find in canned fruits

These fruit cups have no sugar added, no preservatives, artificial colourings and flavourings used

This convenient on the go snack is rich in vitamin C, great for people of all ages and a healthier choice approved, too!

 

These fruit cups are great to make jelly (minus the sugar!), toss in salad, oatmeal or yoghurt. I am thinking to add in my regular morning smoothies or make overnight oats with it! Will share once I make them :)

 

They are sold for $1.90 for twin pack at Sheng Siong and NTUC Fairprice supermarkets, selected SPC & Caltex stations. Also SunMoon retail and online store (www.sunmoondirect.com)

 

For now til 9 May 2014, there is an introductory offer of Buy 2 and Get 1 FREE in all NTUC  Fairprice and Sheng Siong

Hurry get yours now! :)

 

Last but not least, there's a chance to win 5 sets of $30 worth of SunMoon products! Now, that's cool! *GRIN*

How???

 

(1) Like SunMoon Direct FB page

(2) Answer this question: Where can you get SunMoon fruit cups and which variant would you be interested to try?

Note: Please write your answer in the comment box below this post and leave your name and email address, too

 

Only participants with complete entries will be counted in!

 

This giveaway is opened for those residing in Singapore and will end on Sunday, 4 May 2014 23.59

Winners will be announced in this blog on Monday, 5 May 2014 and will be contacted via email

Good luck! :)

 

 

This post is for Little Thumbs Up organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Ann of Anncoo Journal at this post

 

Chocolate Bread & Butter Pudding (Delia Smith)

A very yummy addictive chocolaty dessert!

Saw this the first time from Kit from I-Lost in Austen, and I was drooling I told myself I must make too :)

What you need:

9 slices of stale bread, crust removed
170g dark chocolate, chopped (original recipe 150g)
425ml whipping cream
4 tbsp dark rum
75g butter
3 eggs
110g sugar
1/3 tsp cinnamon (I omitted)
semi sweet chocolate chips - to sprinkle (my addition)

Method:

1. Cut each slice of bread into 4 triangles, set aside
2. On a double boiler, combine chocolate, cream, rum, butter and sugar
3. Cook til chocolate and butter melted and sugar dissolved. Remove from heat and stir well
4. In a large bowl, whisk eggs and pour chocolate mixture over it and whisk til well mixed
5. Pour mixture into ramekins (about 1cm high), arrange half of the bread triangles over it in overlapping rows
6. Pour half the remaining mixture all over the bread then arrange the rest of the bread triangles over it. Pour the remaining mixture over it 
7. Press the bread down gently using fork so its covered evenly with the liquid as it cools
8. Cover ramekins with cling wrap, let stand at room temperature for 2 hours then keep in the fridge overnight
9. Preheat oven to 180degC. Remove pudding from the oven, sprinkle with chocolate chips and bake on high shelf for 35mins
10. Let to stand for 10mins  before serving, with pouring cream of ice cream :)

 

This post it for Cook Like A Star 2nd Anniversary Cooking Party March & April 2014 hosted by Zoe from Bake For Happy Kids, Mich from Piece of Cake and Joyce from Kitchen Flavours, where we can cook or bake like Donna Hay, Barefoot Contessa, Jamie Oliver, Masterchef, Martha Stewart, Delia Smith, Curtis Stone, Nigella Lawson, Ree Drummond and Bill Granger

Milo And Oreo Pudding

The kids love this sweet cool dessert
I did not really enjoy, perhaps basically, I'm not a fan of Oreo
Not to say that I couldn't eat it but I know I won't miss this pudding

Recipe is from Rima's site I wish I could make as beautiful as hers :)

What you need:

10g agar agar powder
750ml water
120g sugar (I reduced a little)
400g evaporated milk
3/4 cup Milo powder
137g Oreo - break into small pieces but keep the sandwich together

1. Mix agar agar powder and water in a pot, cook til agar agar dissolved. Add in sugar and cook til sugar dissolved. Add in milk, stir well and off fire once boiled
2. Take 2 cups from the mixture and add Milo. Stir well til Milo dissolved
3. Pour 1 cup of Milo mixture in the mould, keep the remaining 1 cup warmed up on smallest fire. Let it set slightly on the surface before pouring another layer
4. Pour plain mixture on top. Sprinkle Oreo and let it set on the surface
5. Pour the remaining MIlo mixture, let set and cool
6. Keep refrigerated

I'm submitting this post to Aspiring Bakers #24 (October 2012): Jellies and Puddings hosted by Charmaine of MiMi Bakery House

Indonesian Traditional Banana Coconut Milk Steamed Pudding (Barongko)

This dessert is originally from Southern Sulawesi, one province in Indonesia
It's really yummy and oh so smooth, it's very easy to enjoy  finish :)
And one thing, it's so easy to make too

Recipe is from Hesti's site
Thank you Hesti for introducing me to one of sweet dessert from the place where DH was born :)

What you need:

8 ripe saba bananas - remove the core
250ml coconut milk (I do not like it so thick, so I mixed 150ml Kara coconut milk with 100 water)
2 eggs
2 tbsp sweet condensed milk
1/4 tsp salt
50g sugar
banana leaf for the base

1. Blend together bananas, coconut milk and eggs til very smooth
2. Add in sweet condensed milk and, salt and sugar. Mix well
3. Line banana leaf on a heat resistant bowl, pour the batter on it
4. Steam in preheated steamer for 20 minutes or til cooked

Note:

*** As you can see from Hesti's pictures, that's how it's originally served - individually wrapped in banana leaf
Mine is just the easy short cut LOL - believe me, it's still as fragrant :)
*** Using saba banana and also removing the core is to yield pale color of the pudding, most other bananas will give yellowish/brownish shade for the end result after steaming
But it doesn't affect the taste and texture, though


I'm submitting this post to Aspiring Bakers #24 (October 2012): Jellies and Puddings hosted by Charmaine of MiMi Bakery House

Brownies Pudding

This chocolaty sweet refreshing dessert was so good I could not stop munching on it
The funny thing was, it needed more than just a few bites to relay the message to my brain that this pudding was so good
My first impression after the first bite wasn't so convincing, it's just too heavy to call it pudding, it could make me so full I could consider it as a meal - definitely because of the use of bread in the pudding
But as my mouth kept munching, slowly my impression changed, to the better
And final result - I was addicted to it! And so was my kids
It's delicious, sweet, chocolaty and so smooth
DH wasn't though, he still prefers something light, and unlike me, after a few tries his opinion didn't change
Oh well, I just enjoyed it together with the kids then :P

Recipe is from Nina's site but I didn't make the custard sauce and I didn't use almond, either (the original recipe is to sprinkle chopped almond in the mould before pouring the pudding mixture and serve with custard sauce)
To me, the pudding is already so good on its own :)

What you need:

14g plain white agar agar powder
1200ml fresh milk
6 pcs stale white bread, remove the crust
225g sugar
100g dark chocolate, chopped
1 egg yolk, lightly beaten

Wet the pudding mould
Blend bread, half of the milk, chopped dark chocolate and agar agr powder til very smooth
Pour the mixture in a pot, mix with the remaining milk, sugar and egg yolk, bring to boil over small fire, off heat
Turn on the heat again, stir vigorously, bring to boil another time, off heat
Pour into the mould, let it set and cool
Keep in the fridge


This is how the kids enjoyed the pudding... ^_^

 

I'm submitting this post to Aspiring Bakers #24 (October 2012): Jellies and Puddings hosted by Charmaine of MiMi Bakery House

Bread & Butter Pudding (Master Chef)

I always love bread pudding
That's why I knoew I had to make this when I saw Lena posted this delicious dessert
I always have frozen bread in my freezer, so once I had some free time, I quickly made it :)
I didn't use raisins bread cos I didn't have it instock, so I used normal white bread, I buttered them and sprinkled some golden raisins and chocolate chips all over, poured the cream mixture leave it absorp for 30 minutes
Sprinkled with grated cheddar cheese on top before baking, baked au bain marie, and brushed with marmalade 5 minutes before it's done with the baking

Look at the texture! It's so moist, soft and fine texture!

Original recipe is from HERE

What you need:
(modified to my preference)

50g salt reduced canola spread
12 slices white bread
1/3 cup golden raisins
4 eggs
4 egg yolks
2/3 cup caster sugar
200ml cream
400ml fresh milk
1 tsp vanilla extract
hot orange marmalade jam for brushing

Remove the crust of each bread, cut each slice in half diagonally
Butter bread at one side and arrange the bread triangles in a buttered 2 litre capacity shallow baking dish, sprinkling raisins alternating with chocolate chips between the layers
Whisk eggs, yolks and caster sugar together. Place cream and milk also vanilla in a saucepan and almost bring to the boil (only til it's smoky)
Pour cream over egg mixture and whisk to combine. Strain mixture over bread
Stand for 30 minutes
Place baking dish in a large roasting pan and pour boiling water into pan coming halfway up the sides of baking dish. Loosely cover with foil
Bake in preheated oven of 180degC for'15 minutes. Remove foil and bake a further 20 minutes or until golden
Brush pudding with hot jam and cook a further 5 minutes before serving

I submit this post to Cook Like A Star September 2012 (Master Chef) hosted by Zoe

Creamy Mango Pudding

Recipe is from Ricke's site with slight modification
Since I have been seeing many Thai honey mangoes lately, it's just the right time

I did this recipe quite sometime back but I found it too hard and too creamy, so this time I did some adjustment to suit my liking

What you need:

1 pack (12g) white agar agar powder

500g (3 large mangoes / 4small) mangoes, diced

1L fresh milk

200ml water

150g sugar

1. Mix together sugar and agar agar powder, set aside
2. Prepare the mould, splash with water and do not wipe dry -> this way will help the pudding to glide out easier
3. Mix cut mangoes with 200ml milk, blend til smooth
4. Add in the remaining milk and also water, blend til well mixed and smooth
5. Pour into a pot, add in the agar agar powder mixture
6. Bring to boil over low heat, stir continuously
7. Once boiled, off heat
8. Pour into the mould, let cool and keep in the fridge

Note:

I personally will prefer to add mango chunks into the pudding

The next time I make, I'll add mango chunks into the mould before pouring the pudding

Overall, this is a nice and refreshing pudding with smooth velvety texture :)

You see, Dorami was wondering, how come there's something looks so yummy similar to her color LOL

I'm linking this with:

* Sweet Treats Thursday

* Sweet Tooth Friday

* Sweets For A Saturday #63

* Sweets Indulgences Sunday #49

Bread Pudding

Another version of my one favorite dessert (or breakfast, or snack LOL)
Yummy bread pudding with cheese, chocolate and raisins

Recipe is from Ricke's site

What you need:

6 stale bread, each cut into four

enough raisins

enough cheddar cheese, diced

enough chocolate rice / grated dark chocolate

3 eggs

3 egg yolks

Mix and lightly beaten

400ml fresh milk

100ml fresh cream / whipped cream / fresh milk

80g caster sugar

1 tsp vanilla extract

50g butter, melted

For sprinkle:

grated cheddar cheese and raisins

Grease baking dish with butter, set aside

Mix eggs, milk, fresh cream/whipped cream, sugar, vanilla - whisk til well mixed

Add in melted butter, set aside

Arrange 3 bread at the bottom, pour 1/3 of the milk mixture, let it absorbed, sprinkle with diced cheese, chocolate and raisins, cover with another 3 bread, pour another 1/3 of the milk mixture, let absorb, sprinkle with diced cheese, chocolate and raisins

Bake au bain marie in preheated oven of 160degC for 45minutes to 1 hour, til golden brown

Remove from oven, leave to warm, cut and serve

Caramelized Apple Cinnamon Bread Pudding

One more yummy dessert from leftover bread :)

Soft, moist, creamy, sweet = total yumminess - very addictive! :)

Recipe is from Hesti's site

What you need: (modified a little by me)

2 1/2 cup fresh milk

4 large eggs

1/2 cup sugar, divided into 2parts

1 tsp vanilla essence

1/2 tsp grated lemon zest

1 tsp ground cinnamon

6 slices white bread (preferably whole wheat) - use the white part only

2 tbsp raisins

1 tbsp butter - softened, plus 2 tbsp - divided into 2parts

2 ripe apples - peeled, halved, cored

1 tbsp juice of a lemon

Heat milk on medium fire, keep stirring til smoky - around 5mins

Lightly beaten eggs in a big bowl, add in 1/4 cup sugar while stirring

Slowly pour in hot milk - stir continuously

Add in vanilla, lemon zest and  cinnamon

Add in bread and raisins in the milk mixture, slowly stir

Lightly press the bread to make them sink in the milk

Cover and set aside

Grease a baking dish (I used round 22cm diameter) '- with 1 tbsp butter

Preheat oven to 190degC and boil water to use for steam baking later on

Cut the apples thinly and stir in lemon juice

Heat 2 tbsp butter on non stick pan and add in the remaining 1/4 cup sugar

Arrange apples on it, let them caramelized - no need to stir

Turn apples to the other side, leave it til golden brown

Pour apples in the baking dish, arrange nicely forming a circle

Pour in the remaining syrup

Pour in the milk bread mixture and press lightly

Bake au bain marie for 1hr 15mins til the top golden brown and the middle part is set

Take out from the oven and leave it in the baking dish for 45mins

Slide a cake lifter at the bottom of the pudding from all sides and turn the pudding upside down to the serving plate

Cut and enjoy! It's heaven, believe me! :)

Victoria Chocolate Pudding Cake

This recipe is from an Indonesian magazine years ago
My mum kept the torn pages til it's yellowish!
She baked this cake so many times, we all loved it so much!
This is my first time baking it myself - so happy it turned out well
It's not difficult, I must say :)

You see my teeth mark on the pudding? *grin*

This how it looked like before pouring the pudding (left) and after the pudding is set - ready to cut (right)

What you need:
(below is half recipe - I used 8" round pan)

For the cake:
162.5g butter
162.5g icing sugar
4 egg yolks
3.5 egg whites
162.5g plain flour
3/4 tsp baking powder - sieved together with the flour

Beat butter and icing sugar til thick, creamy and white color
Add in eggs one at a time while continuously beating in low speed til well mixed
Add in flour+baking powder - mix well
Pour the batter on a lightly greased and floured 8" round pan
Bake in preheated oven of 180degC for 20-25minutes (til golden brown and when skewer comes out clean)
Let cool on cooling rack - still in the pan
After it's completely cooled, using clean chopstick, make holes at the cake - depth approx 4cm, distance approx 2cm

For the pudding:
750ml fresh milk
15g agar2 powder
115g sugar
20g cocoa powder - dilute in a little water
1 egg yolk, lightly beaten

In a pot, heat milk and agar2 powder til boiling
Add in cocoa powder that has been diluted with water - mix well
Take the pot off the fire
Add in egg yolk - mix well
Put back the pot on low fire, stir continuously
After cooked, take the pot off the fire

Let the pudding cool a little (around 5minutes) - stir occasionally
Pour the pudding on the cake - slowly, start from the centre - it will flow to all directions
Fill in those areas which not covered yet
Wait til the pudding set before loosen the pan

Yum! One more cake loved by my kids - both of them :)

I'm submitting this pudding cake to Aspiring Bakers #7 – Chocolate Delight (May 2011) hosted by DG from Tested & Tasted at this LINK

Chocolate Pudding With Mocha Sauce

This dessert is seriously yummy - especially if you love chocolate :)
Abby enjoyed this pudding to the max and Ian who usually don't fancy sweet stuff - he asked for more after a bowl, but no sauce please :P
Mummy - busy holding on to the great detemination of not muching this again and again in order to see blink blink on the weighing scale *grin*
Daddy - with extraordinarily high digestion system, happily eating this more and more and still not putting on weight, not even a gram! *envy*

Adapted the recipe from Dida's site (translation below), a little modification here and there, also the amount of water used cos in Singapore, the amount of agar agar in 1 packet is slightly more = 12g

What you need:

For the pudding:
1 can sweetened condensed milk
2 packets white agar agar powder
120g dark cooking chocolate - cut small
50g cocoa powder
2 egg yolks
1600 ml water
1 tsp chocolate emulco
4 tbsps caster sugar
1 small pinch of salt

For the sauce:
500ml fresh milk
50g sugar
50g milk cooking chocolate - cut small
1 tbsp mocha paste
1 tbsp instant coffee
1 tbsp (heaped) cornflour - mix with a little milk
1 egg yolk
1 small pinch of salt

To make the pudding:
Mix cocoa powder with 10 tbsps of water (taken from the required amount of water) - mix well and strain
In a medium pot on medium heat, cook the remaining water, condensed milk, agar agar powder, chocolate chunks, sugar, cocoa mixture, salt - stir continuously with whisk
In a small bowl, ligtly beaten egg yolks, add in 3 tbsps of pudding mixture - mix well
Add in egg mixture into the remaining of pudding mixture - do it bit by bit gradually while whisking continuously
Add in mocha paste, whisk fast
Bring to boil, pour into mould - let cool and set in the fridge

To make the sauce:
In a medium pot on low heat, cook milk, sugar, coffee powder, mocha paste, chocolate chunks and salt - whisk til mixed well
In a small bowl, mix egg yolk and cornflour mixture, add 1 tbsp of sauce mixture - mix well
Cook and stir continuously til boiling - let cool

Pour the sauce over cut pudding
You may add some fruit cocktails (like what Abby prefers :P)

I'm submitting this pudding to Aspiring Bakers #7 – Chocolate Delight (May 2011) hosted by DG from Tested & Tasted at this LINK

Strawberry Pudding

Couldnt resist when I saw many boxes of pretty Korean strawberries in the supermarket, I bought 2 punnets without knowing what to do with them - I was thinking worst case I can just eat them straight :P

Happened to see this pudding recipe a few days ago - looked so delicious,  and a kind of being reminded about it when I reached home, so decided to give it a try

Adapted from Cook.Bake.Love this pudding tasted heavenly

Made a silly mistake...knowing this is a creamy pudding but using agar agar mould instead!
In the end, I couldn't take it our from the mould - of course, hence the ugly presentation - tried my best to beautify it a bit here and there :)

Look at this - stuck in the mould *grin*

The creamy texture is so wonderful!!!
You know sometimes you can eat something and you can't go on for the second bite cos you just feel you have enough...not this one - instead, you'll want for more - so refreshing!

What you need:

250g fresh strawberries

2 tubs (280g) strawberry yoghurt

1 cup strawberry milk
3 tbsp whipping cream (need not whip)
4 tbsp sugar to taste (or more, depending on the sweetness of the strawberries)
2 tbsp gelatin powder
6 tbsp water
extra fresh strawberries to be served with the pudding

Measure water into a bowl and sprinkle in the gelatin (without stirring). Set aside to allow the gelatin grains to swell (approx. 10 mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature

Cut strawberries into small chunks and blend with the rest of the ingredients till smooth. Add the gelatin solution, mix well
Now the mixture will have a lot bubbles on the surface. Pour the mixture in cups/moulds over the back of a spoon (one hand holding the mixer jug while the other hand holding a spoon, facing down), this way you will get smooth mixture without bubbles

Cover with cling wrap and leave to chill in the fridge till the pudding is set. Serve immediately once remove from fridge

Note: Whipping cream is optional, you may omit it but it gives the pudding a creamer texture

Abby loves this pudding so much, she asked me to sprinkle chocolate rice on top and she'd say "Mmmmm...yummy!"

Mission accomplished! :P

Chocolate Pudding With Fruits Cocktail Sauce

My mum's recipe - first trial based on verbal explanation without any past hands on experience!
I love this pudding, we all in the family do
But all this while, my mum was the only one who always lovingly prepared this pudding for the whole family

Now when craving strikes and she's not around with me, I picked up the phone, and asked her the details while at the same time jotted down everything in a piece of paper
Hung up the phone, rushed to get the ingredients I didn't have and spent around one hour in the kitchen

This recipe is not as easy as it seems when you read, timing and speed is essential
I was nervously perspiring bullets, but ended up had a big relief sigh - mission accomplished! :P

One ingredient needed to make this pudding is originally from Indonesia, chocolate sweet condensed milk, which is not available in any supermarket in Singapore

So far I only know one shop sells this: Belanja.com
This shop sells all Indonesian stuff, located at Lucky Plaza level 2 or you may order online too

What you need:

1 can of chocolate sweet condensed milk - mix with water to 1000ml
2 packets of white agar agar - mix with 1200ml water
4 egg yolks
2 tbsp mocha emulco
6 heaps tbsp unsweetened cocoa powder - mix with a little water, til form thick liquid

For the sauce:

1 big can Del Monte fruit cocktail with syrup
1 honey pineapple - small cut
water
5 heaps tbsp white sugar
5 heaps tbsp brown sugar

For the pudding:
In a pot on medium fire, heat up milk mixture
When it's warm (you can see a little smoke coming up), take 8 tbsp of the warm milk and pour to egg yolks, mix well
Pour the egg yolk mixture onto the milk mixture slowly, stir continuously
Bring to boil, then let it simmer
Add in mocha emulco and cocoa powder using strainer onto the milk mixture, stir till well mixed
Off heat
Bring to boil agar agar and water mixture, keep on stirring
Once boiled, pour agar agar mixture onto the milk mixture, stir continuously til well mixed
Pour the mixture immediately to the mould
Let cool, once cooled keep refrigerated

For the sauce:
In a bowl, bring to boil cut pineapple and water also sugar, mix well
Once boiled, let simmer for around 30mins til the pineapple consistency is just right - off heat
( I like it not too soft)
Pour fruit cocktail with the syrup, mix well
Adjust the sweetness if needed
Let cool, once cooled keep refrigerated

How to eat:
Pour over the sauce onto the pudding - yum!!!

It takes lots of love to prepare this pudding, not to mention the mess in the kitchen after that haha...
Last time it was my mum who did that, now it's my turn! :)

I'm submitting this pudding to "Aspiring Bakers #4: Love In The Air! (Feb 2011)", hosted by Cuisine Paradise at this LINK

Chocolate Chip & Strawberry Jam Bread Pudding

So tired of eating bread for breakfast, but so many leftover bread..what to do?
Ok, let's try this recipe, a cut out I found in my recipes box, I can't remember exactly where I got this, I think it's from Straits Times, quite sometime ago

Yummy, fluffy, moist, tasty, not overly sweet and the best is it's easy to make - yes!!!
I put too much chocolate chips (yes, me - the chocolate addict keke...) til can't really taste the jam
Next time I will put lesser chocolate chips and more jam

The original recipe uses marmalade and dried cranberry - worth trying next time!
Also thinking of another combo: nutella spread and golden raisins :P

What you need:

12 slices of bread (I use white bread, wholemeal bread will give more dense texture)
strawberry / raspberry jam
semi sweet chocolate chips
750ml fresh milk
3 eggs
1/2 tbsp vanilla essence
3 tbsp sugar

Prepare 2 bread loaves, lightly buttered
Spread bread with jam, cut into 2 and layer neatly or tear into chunks
Sprinkle chocolate chips in between layers

Beat milk, sugar, eggs and vanilla essence til well mixed
Pour over the bread and let stand for 30mins
Bake at preheated oven at 180degC for 30-45mins