Chocolate Pudding With Mocha Sauce

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

 

 

http://iloveicookibake.blogspot.sg/2011/05/chocolate-pudding-with-mocha-sauce.html

 

 

 

Far Breton (Brittany Prune Pudding)

Ingredients:

180g flour
150g sugar
4 eggs
500ml warm milk
20-25 prunes
a pinch of salt

Directions:

1. Grease a baking dish and lightly flour. Scattered the prunes.
2. In a bowl, mix flour, sugar, eggs and salt. Add the warmed milk, mix well.
3. Put in a pre-heated oven at 200°C for 35 minutes. Monitor from time to time.
4. Sprinkle some cinnamon powder before serving if desired.


http://www.mycookinghut.com/2010/01/04/far-breton-brittany-prune-pudding/

Sweet Corn Pudding

Ingredients材料：

½ tsp agar-agar powder (see note)
550g water
250g coconut milk
30g custard powder (see note)
100g sugar
1 can whole kernel corn

Method方法:
Mix all ingredients (except the corns) and bring to a boil over middle low heat，once bubbles appear continue to simmer till mixture becomes smooth and thick.

Add in the corns and mix evenly. Remove from heat.

Pour into cups, leave to cool at room temperature and refrigerate till set.


Note笔记:
1) Custard powder can be replaced by cornflour but using custard powder will enhance the aroma of the pudding (custard powder is actually cornflour with added flavoring).
2) I find that the pudding is a bit soggy, so if I were to make this again I will try 1tsp of agar-agar powder.
3) Besides sweet corns, I think water chestnut is also suitable for this dessert.
4) The agar-agar powder I used was green colour, mixing with the yellow colour from the custard powder, that's why my pudding turned out to be this colour.


http://angelcookbakelove.blogspot.sg/2010/06/sweet-corn-pudding.html

 

Mango Yogurt Pudding 芒果优格布丁

Ingredients:
300g fresh mango flesh (use ripped fruits)
200g yogurt (I used apple-pamelo flavour)
2 tbsp sugar
2 tbsp gelatin powder (see note)
4 tbsp water
½ - 1 fresh mango for topping (cut into small cubes)

Method:
1) Measure water into a bowl and sprinkle in the gelatin (without stirring). Set aside to allow the gelatin grains to swell (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.

2) Blend mangoes with yogurt and sugar till smooth. Add in the gelatin solution, mix well.

3) Pour the mixture in cups or moulds and add in fresh mango cubes. Tap the cups/moulds lightly on a table top to get rid of any trapped air bubbles. Cover with cling wrap and leave to chill in the fridge for at least 4 hours or till the pudding is set. Serve immediately once remove from fridge.

Note:
1) As D prefers a firmer texture, so I added slightly more gelatin powder, reduce to 1-½ tbsp if you like it softer.
2) Besides mango cubes, you may also use other fruits as topping.
3) Total I used 3 mangoes and about 1-½ small tubs of yogurt, made 5 small cups.


http://angelcookbakelove.blogspot.sg/2010/05/mango-yogurt-pudding.html

Super Easy Soya Beancurd Pudding

Super Easy Soya Beancurd Pudding

Ingredients：
1L store bought sweetened soya milk, room temperature (eg. Vitasoy, Yeo’s, Drinho)
½ tsp + 1/3 tsp agar-agar powder (I used Pearl Mermaid brand but I am sure other brands work as well)

Method:
1) Dissolve agar-agar powder in one cup of soya milk. Pour remaining soya in a saucepan and heat up over low heat.

2) When the soya milk becomes slightly hot, add the soya milk/agar-agar powder mixture, cook over low heat, stir from time to time till very gentle boil (only see bubbles at the edge of saucepan) and continue to simmer over low heat for about 1 min. Remove from heat.

3) Pour the soya milk into containers gently over the back of a tablespoon to avoid air bubbles. Scoop away bubbles on top (if any). Cool down to room temperature and refrigerate till set (about 3- 4 hours). Best chill overnight. Serve immediately after taking out from fridge.


http://angelcookbakelove.blogspot.sg/2012/07/super-easy-soya-beancurd-pudding.html

Milo Panna Cotta 美禄奶酪

Milo Panna Cotta 美禄奶酪

 

Ingredients:
2 tsp gelatin powder
3 tbsp water
2 cups (480ml) full cream milk
1 tbsp sugar
2 tbsp Milo (use more if desired)

Method:
1) Sprinkle gelatin in water, set aside to allow the gelatin to swell for about 10 mins.
2) Combine the remaining ingredients (except Milo) in a saucepan over medium low heat, stir occasionally until the sugar dissolves and tiny bubbles appear around the edge of the pan, add Milo, stir till well mixed. Remove from heat and add the gelatin, stir until it is thoroughly incorporated.
3) Pour the milk mixture into small ramekins/cups, leave to cool at room temperature and refrigerate for at least 6 hours or overnight.

Variation:
Replace milk with chocalate milk and omit Milo.

 

 

http://angelcookbakelove.blogspot.sg/2010/08/milo-panna-cotta.html

 

 

Mango Pudding (Chinese Style)

Ingredients：

2 packets of Mango Jelly, each 85 gm
175ml fresh milk
85ml evaporated milk
2 mangoes (pureed)
1 egg (optional)



Method:

1. Add Jelly powder to 225 ml hot water and mix well until dissolved and smooth. Pour 110ml cold water into the mixture and stir again.

2. Pour fresh milk and evaporated milk and mix well. (If you like egg, you can add the whisked egg into the mixture now.) Add pureed mango and stir until everything mixed well.

3. Pour mixture into jelly mold and chill about 4 hours until set.

4. To serve, dip jelly mold briefly in hot water then turn pudding out onto platter. Garnish with mango slices or add evaporated milk if desired.


Read more: http://en.christinesrecipes.com/2008/06/mango-pudding-chinese-style.html#ixzz2GXjXLKU0