Brown Sugar Pudding recipe

Brown Sugar Pudding recipe

Brown Sugar Pudding

Material :

Layer 1 (weighed):

400 gr coconut milk

300 gr water

200 gr palm sugar / brown sugar

2 egg yolks

1 pack agar plain swallow globe

2 pandan leaves

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Layer 2 (weighed):

400 gr coconut milk

300 gr water

100 gr palm sugar (me: 140 gr)

100 gr sugar (me: 60 gr)

2 egg yolks

1 pack agar plain swallow globe

2 pandan leaves

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Layer 3 (weighed):

400 gr coconut milk

300 gr water

50 gr palm sugar

150 gr granulated sugar

2 egg yolks

1 pack agar plain swallow globe

2 pandan leaves

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How to:

~ Prepare a 22cm square tin, sprinkle with water

~ Layer 1: In a saucepan, mix all ingredients until smooth and then cook until cooked. Pour into the tin, set aside

~ Layer 2: In a saucepan, mix all ingredients until smooth and then cook until cooked. Pour over the first layer

~ Layer 3: In a saucepan, mix all ingredients until smooth and then cook until cooked. Pour over the second layer

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Egg Ingredients:

700 gr water

100 gr palm sugar / brown sugar

100 gr sugar

1 pack agar plain swallow globe

2 pandan leaves

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Method: In a saucepan, mix all ingredients together and bring to a boil. Print on quail egg molds until they are full (me: print on a round spoon to print fruit ice because there is no quail egg mold) let it set. .⁣

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Ingredients for Brown Sugar Fla:

400 gr coconut milk

800 gr water

100 gr palm sugar / brown sugar

100 gr sugar

40 gr cornstarch

2 pandan leaves

1/4 tsp salt

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Method: in a saucepan, stir all ingredients until smooth and then cook while stirring until cooked over medium heat

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Complementary if there is young coconut, longan, jackfruit etc according to taste (me: skip)⁣

MANGO BROWNIES PUDDING

Brownie Pudding Ingredients:

- 500 ml liquid milk

- 1 pack of plain gelatin

- 1 tbsp cocoa powder

- 50 gr dark chocolate compound, cut into small pieces

- 1 egg yolk

- 3 slices of white bread without skin

- 100 gr sugar

Mango Pudding Ingredients:

- 1 pack of plain gelatin

- 250 grams of sweet fragrant mango flesh, cut into small pieces

- 250 ml liquid milk

- 75 ml of white SKM mixed with 75 ml of water

- 75 grams of sugar (can be reduced / added according to taste)

How to make :

1. Brownies pudding: Cook cocoa powder, dcc with a little milk until the chocolate dissolves. Set aside

2. Blend white bread with milk until smooth. Then put in a saucepan, mix with sugar, gelatin and melted chocolate mixture. Stir well and cook on medium heat.

3. Beat the egg yolks, add a little chocolate mixture, mix well, add to the pan, stir well, cook with the chocolate mixture until it boils.

4. Pour into a pan with a seal (for the mango pudding part)

5. Refrigerate pudding until half frozen.

6. Mango Pudding: Mix sugar and powdered gelatin. Stir well. Set aside.

7. Mix the mango flesh with 100 ml of liquid milk. Blend until smooth. Add the remaining milk and SKM mixture. Blend again until smooth.

8. Pour into a saucepan, add a mixture of sugar and powdered agar-agar. Cook over low heat while stirring so that the milk does not break. Cook until boiling. Turn off the fire.

9. After the brownie pudding is half frozen, remove the bulkhead from the pan, fill it with mango pudding. Cool and freeze.