Mango pudding

Last weekend, I went to a Chinese Book Fair in KL in order to meet up with bloggers 鲸鱼老师 and Spdong. This mango pudding recipe is adapted from a dessert cookbook that i bought from this book fair.

Mango pudding

(adapted from 孟老师的甜点杯)

3 gelatine sheets (23x7cm), soak in ice cold water till soften
200g mango puree
250g milk
100g whipping cream
35g sugar
10g lemon juices

Diced mango

Method
1. Combine milk, whipping cream and sugar in a saucepan, warm the mixture till sugar dissolved.
2. Add in the gelatin and mix through, cool down the mixture by placing on top of a bowl of cold water.
3. Mix in lemon juices and mango puree, combine well.
4. Strain mixture, pour into serving glasses. Refrigerate till set. Garnish with diced mango.

 

Two cute mooncakes from spdong and the rest were from 鲸鱼老师. Thank you for these lovely gifts and nice meeting both of you!

Oreo Pudding a.k.a Sawdust Pudding

When i need to use dairy cream, usually i will buy one big litre instead of small packet since the price is much cheaper if compare to just buy a small packet. But i need to start to figure out what to make when there is some leftover..this time, I replaced Oreo biscuit with Marie biscuit to make this Sawdust Pudding..

Frankly, i did not eat a single cup of this pudding, because this is too fat for me.hehehe. All were finished by my kids..

Oreo Pudding a.k.a Sawdust Pudding
(recipe source: Inspired by Min’s blog)

Ingredients
300ml dairy Whipping cream
85g Oreo biscuits
80g Condensed milk ( you may adjust accordingly)
1tsp vanilla extract ( I use homemade vanilla extract)

Method
1. Crush Oreo biscuits (remove the filling first) finely in a food processor (you can bash-it-in-a-Ziploc-with-rolling-pin method if you don’t own a food processor).
2. Whip whipping cream to soft peaks over a larger bowl filled with ice cubes and water. Add vanilla extract and condensed milk (Suggests you add 2/3 first, taste, then add more if it needs sweetening). Continue whipping until stiff peaks.
3. Transfer the cream into a piping bag. (fitted with a plain 1 or 2 cm nozzle)
4. Place a layer of biscuit into your vessel (individual moulds, mousse rings or cups) and pipe a layer of cream on top. Repeat until vessel is filled.
5. Chill in the freezer for two hours. When serving, leave it out for a bit (around 10 minutes) for it to soften.

Sawdust Pudding 木糠布甸

The other day I was stumbled up this pudding recipe, understand this is a famous pudding in Macau. Sawdust Pudding aka Serradura is actually a layered chilled dessert made up of a sweetened, vanilla whipped cream and crushed Marie biscuits. I immediately try out this recipe since this recipe requires all simple ingredients. I also missed Marie biscuits as I have so long did not eat this biscuit.

We immediately fall in love with this pudding, creamy similar like vanilla ice-cream and the Marie biscuits are perfectly blend into the cream, YUM YUM!

You have to whip the whipping cream to stiff peaks. Learnt from Okashi book, whip the cream over a larger bowl filled with ice cubes and water produced best result.

Sawdust Pudding木糠布甸
(recipe source: adapted from my buttery fingers with minor changes)
*makes 4 cups

Ingredients
200ml dairy Whipping cream
40g Marie biscuits
45g Condensed milk ( not sweet enough, I will increase next time)
1tsp vanilla extract ( I use homemade vanilla extract)

Method
1. Crush Marie biscuits finely in a food processor (you can bash-it-in-a-Ziploc-with-rolling-pin method if you don’t own a food processor).
2. Whip whipping cream to soft peaks over a larger bowl filled with ice cubes and water. Add vanilla extract and condensed milk (Suggests you add 2/3 first, taste, then add more if it needs sweetening). Continue whipping until stiff peaks.
3. Transfer the cream into a piping bag. (fitted with a plain 1 or 2 cm nozzle)
4. Place a layer of biscuit into your vessel (individual moulds, mousse rings or cups) and pipe a layer of cream on top. Repeat until vessel is filled. (Suggests that don't put too much biscuit, or the cream will adhere to only the top bits and the dessert will look messy)
5. Chill in the freezer for two hours. When serving, leave it out for a bit (around 10 minutes) for it to soften.

Happy Weekend ahead to everyone !!

 

Longan Pudding/Jelly, and the new winner of my 1st giveaway for "other countries"

I made this Longan Pudding 2 days ago as the weather here was so hot and hazy, about 2 weeks no rain at my place. I need something to cool me down...



















You know what, after i made this jelly, my place started to rain, hahaha....

The original recipe is using soy milk, but soy milk was run out stock and i was lazy to go out to get some, I replaced evaporated milk with soy milk. I like the texture of this pudding, not too soft and not too firm. But my kids and hubby still prefer the soymilk pudding with palm sugar syrup and minced ginger that i prepared earlier.

Longan Pudding/Jelly
(recipe source: adapted from The Kitchen 70's with minor changes)

1 canned Longan fruit in syrup

1tsp agar-agar powder
1tsp gelatin powder
100g sugar
700ml water

200ml evaporated milk or soy milk
100ml Longan syrup (from canned longan)
3tsp lemon juices

Method
1. Mix agar-agar powder, gelatin powder, sugar and water in a saucepan, cook over low medium heat until bubbles form around the edges of the saucepan.
2. Add in milk and Longan syrup, stir and mix well. Add in lemon juices and turn off heat, keep aside to cool for 5mins.
3. Pour the mixture into prepared jelly cups, let it cool for 30mins and firm on top.
4. Spoon canned Longans and 1-2tbsp of Longan syrup on top, refrigerate until set.
5. Serve cool.

Ya, before I forgot, I draw again for new winner under "other countries" category for my 1st giveaway as the winner did not send me an email to claim the gifts from me. The new winner this time is " Three -cookies" from Sweden..quickly come to claim your gift as I don't want to draw again, hehehe..

Happy Weekend ahead to everyone ................