How do you make Malaysian mango pudding?!
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Mango Pudding
Ingredients:
(A) Blended
300g mango
140ml water
(B)
420ml water
100g sugar
10g agar-agar powder
(C)
168ml thick santan (1 coconut)
orange food colouring
Methods:
1) Mix (A) and (B) in pot, stir until boiled.
2) Turn off heat, pour in (C), stir well and pour into moulds.
3) Let it set and keep in refrigerator until cold, cut into pieces and serve.
Tip: Do not use mango essence to make mango pudding. Only the flesh of a mango can be used to make delicious pudding.
2 envelopes (1 tablespoon) unflavored gelatin
3/4 cup (175 mL) sugar
1 cup (250 mL) hot water
3 cups (750 mL) pureed fresh mangoes
1 cup (250 mL) 2 percent evaporated milk
8 ice cubes
lime wedges, optional
fresh mango slices for garnish, optional
PREPARATION:
Add gelatin and sugar to hot water and mix until dissolved and smooth.
In large bowl, mix mango puree, evaporated milk and ice cubes. Pour gelatin mixture into mango mixture and stir until ice cubes are melted.
Pour mixture into jelly mould and chill until set, at least 3 hours. To serve, dip jelly mould briefly in hot water then turn pudding out onto platter. Squeeze on some lime juice, garnish with mango slices if desired and serve. (Best eaten within a day). Serves 8.
250 g. Agar agar powder
300 g. Sugar
2.50 Lt. water
500 ml ripe mango pury or pure mango juice
Boiled agar agar with water until disolved add sugar boiled again untill all sugar disolved add mango pury. Stir until luke worm, pour in to mold. left at room temperature until set. served cold. Good luck