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Chocolate Oreo Pudding

I’m actually not a fan of cookies mixed pudding but the combination intrigues me when I saw it at Tested and Tasted by Doris. I like the flavour and I would say that mango pudding is still my favourite.

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Pls click here to refer to recipe posted by Doris of Tested and Tasted.

Homemade Dou Hua (Beancurd) Pudding

This dessert is so simple to make and it takes so little of your time with little ingredients to fix.  However, it takes more time about 3-4 hours to set.  I came across few other recipes besides Ellena’s, just to name the two, Sonia’s and Ann’s.  Sonia used fresh soy milk & agar-agar powder while Ann used soybean powder, sugar, creamer, instant jelly and water.  Do hop over to see their lovely dou hua. I used Ellena’s recipe as I have the ingredients.  Don’t forget to click on Ellena’s blog too.

On my first attempt which you can see that my dou hua was not soft and tender because I misread 2 teaspoons gelatine as 2 tablespoons.  Despite the blunder, the pudding with more gelatine has a kueh-like texture which did not taste that bad though. I am not suggesting to use 2 tbsp because here we are talking about soft dou hua.  DH commented that the ‘kueh’ was not sweet enough, could it be because of less premium brand of soya milk I have used or perhaps the extra gelatine has reduced the sweetness? Beats me.

I reattempted the same recipe, this time with the correct amount of gelatine and a thicker soya milk from Mr Bean.

Can you tell the difference now? This is what I call a good dou hua, silky soft and tender.  Isn’t it?  By the way, sweetness is just right for me this time, and DH didn’t utter a word about the sweetness level. This dou hua is consumed chilled without extra sugar syrup.

Source : Lifted verbatim from Ellena of Cuisine Paradise

Makes 4 small ramekins

Homemade Dou Hua (Beancurd) Pudding

Ingredients

500ml Vitsoy / soya bean milk (1st attempt used packet soya milk, 2nd attempt used Mr Bean )

2 tsp gelatine

15g creamer, optional ( 1st attempt used 5g, 2nd attempt omitted )

Method

1. Heat up soy bean milk in a saucepan over low heat ( do not let it boil ).

2. Put gelatine powder in a small bowl, ladle about 50ml of the warm soy milk in it and stir till gelatine powder melt and well mixed.

3. Next pour the gelatine mixture into the remaining warm soy milk, stir in creamer if using and let it simmer for another 30 seconds ( careful not to let it boil ).

4. Off the heat. Let mixture cool off slightly before sieving it into prepared containers to cool completely.  ( I didn’t sieve the mixture, directly scoop the mixture into remekins and remove the bubbles on the top layer. )

5. Chill mixture for at least 3 – 4 hours in the fridge before serving.

Mango Pudding

Mangoes are now in season!  I have 3 reasonably large mangoes for just 1 buck (S$).  Good time to make mango pudding.  I tried recipe from Baking Mum before and this time round I attempted this recipe from Food 4 Tots. Both recipes are equally fantastic, one incoporates ice-cream while the other does not.

This rich, smooth and creamy pudding completes with plenty of mango cubes is heavenly. Sweetness is just right for my liking.

I’ve also included Baking Mum’s recipe in this post.

Mango Pudding

Source : Food 4 Tots

(Ingredients amount has been modified to make larger portion.  Some steps have been re-written for my own preference.)

Makes : 11  small souffle cups

Ingredients:

3 large ripe mangoes (375g for puree and 450g for cubes)

13.5g gelatin powder

2 tsp lemon juice

75-90g sugar (depending on the sweetness of the mangoes)

150ml + 60ml water

120ml fresh cream (I used whipping cream)

Method

1. In  a small bowl, sprinkle gelatin powder over 60ml water. Let the gelatin absorb the liquid and bloom (meaning each granule becomes enlarge). Set aside. 

2. Cut mangoes into cubes, add in 1tsp lemon juice and mix well.

3. Blend 375g mango flesh into puree. Add in 1tsp lemon juice and mix well.

4. Use a medium saucepan, add in 150ml water and sugar.  With low heat, bring it to boil to dissolve sugar.  Turn off the heat, remove from heat, add in soaked gelatine into the pan to combine with the sugar mixture.

5. Add in mango puree and mango cubes, mix well.

6. Add in fresh cream or whipping cream, mix well.

7. Place the saucepan of pudding mixture over a larger container/pot that filled with ice-water.  Use a spatula or wooden spoon to stir the pudding mixture until it becomes slightly thick.

8. With a ladle, scoop the mixture into moulds. Cover the mould with cling wrap or lid and chill in the fridge for at least 2 hours or overnight for the puddings to completely set.

9. Serve cold.

Mango Pudding

Source : Baking Mum

(No modification has been made)

Ingredients :

100 gm blended mango (puree)

100 gm mango cubes (I normally add more than that)

100 ml whipping cream (I substitute by 30 ml UHT milk, but this is optional)

20 gm gelatine (if you buy the box with 5 individual pkt type, use 2 pkts)

80-100 gm sugar (again I don’t like it too sweet so I use 80 gm only)

300 ml water

250 gm of ice-cream (if you can find mango ice-cream the taste is even better but I don’t think you can find it easily now so use vanilla flavour)

Method :

1. Mix water, sugar and gelatine in pan. Boil over slow fire until sugar and gelatine dissolve.

2. Leave the mixture to cool. When cool, add mango puree, mango cubes, whip cream and ice-cream.

3. Stir mixture until all ice-cream is melted. Pour into small cups and leave in fridge to set.

Vanilla Mousse Jelly

It is the contrast of the rich vanilla flavour mousse and the sour raspberry jello that makes this dessrt delicious. 

Ingredients

Base ( vanilla mousse )

160ml UHTmilk ( I used 105ml of fresh milk)

60g sugar ( I used 39g sugar )

2 tsp gelatine ( I used 1 tsp gelatine )

1 tsp vanilla essence ( I used 2/3 tsp vanilla extract )

300mlUHTwhipping cream ( I used 200 ml whipping cream )

Topping (Jelly )

1 packet of Jello raspberry

Method

1. Base (vanilla mousse) : Place milk and sugar in a saucepan.  Sprinkle gelatine into milk mixture and stand for 5 minutes.  Place saucepan over low heat and stir until gelatine and sugar have dissolved.  Add in vanilla essence ( Mix well ).  Leave it to cool.

2.Place whipping cream in a mixing bowl and whisk until stiff, strain in cooled milk mixture of no.1. Mix until well combined.  Pour mixture into glasses and chill until set.

( Tips to whisk whipping cream till stiff : Pour cream in the mixing bowl and chill it in the fridge for 15 mins before whisking.  Be careful not to over beat, it will become runny)

3. Topping (jelly) : Follow the instruction on the packet.  Cool the jelly mixture slightly.  Pour the topping onto the chilled vanilla mousse.  Set in the fridge before serving