Fruit Pudding

Various Fill Materials Make Fruit Pudding:

     Roll 1 piece of cake, cut into pieces, ready to buy
     Agar-agar powder 3 packs of white, beaten
     400 grams granulated sugar
     Water 100 ml

Material Ornament Various Fruit Pudding Contents:

     Cans mandarin oranges 1 / 2 cans, ready to buy
     2 fresh kiwi fruit, cut
     15 pieces of fresh strawberries,
     1 red cherry fruit

How to make the contents of Various Fruit Pudding:

     Cook water, sugar and gelatin until boiling. Lift and reserving 100 ml of agar-agar, set aside.
     While whipped whip cream until thick. set aside.
     Set, roll the cake has been cut into a round baking pan, set aside.
     Mix the gelatin into the whip cream, mix well using a mixer.
     Pour gelatin mixture into the pan and chill in the fridge.
     Arrange mandarin orange, kiwi, strawberries and cherries on top of agar then flush with the rest of the agar.
     Serve.

For 10 pieces

Source: Chef Edition 0004 November 2003

Pudding Ingredients

Pudding Ingredients Make compote:

     1,000 ml thin coconut milk
     2 bananas horns, steam
     200 grams of yellow squash, steamed
     1 packet gelatin
     150 grams of brown sugar
     2 pieces of pandan leaves
     2 egg yolks

How to Make Pudding compote:

     Blend bananas with horns and yellow squash 400 ml coconut milk
     until smooth.
     Mix with brown sugar, remaining coconut milk, and gelatin.
     Cook with pandan leaves to boil. Turn off the heat. enter
     egg yolk. Stir briefly.
     Insert the dough into the mold that has been moistened. Cool.

For 16 pieces

Source: Tabloid-nakita.com

Pudding Ingredients Kopyor

Making Pudding Ingredients Kopyor I:

     600 ml of water
     150 grams of brown sugar, finely combed
     2 pieces of pandan leaves
     2 egg yolks
     1 packet gelatin powder
     1 Kopyor coconuts, grab the meat

Making Pudding Ingredients Kopyor II:

     400 ml of coconut milk 1 / 2 coconut
     70 grams sugar
     1 packet gelatin powder
     1 yolk
     3 egg whites
     30 grams sugar

How to Make Pudding Kopyor:

     Boil the ingredients I while stirring until boiling. Remove from heat and enter the egg yolks, stir again until smooth. Pour half the mixture into a mold shaped semi-circle, sprinkle coconut Kopyor, let it harden.
     Cook II materials, ie coconut milk, sugar, and gelatin, stirring until boiling, then asukkan egg yolks and stir until boiling again. Lift.
     Beat the egg whites until foamy, then enter 30 grams of sugar gradually while whipped until stiff. Pour the cooking liquid to boil while II are already shaken again.
     Pour some batter on top of layer II I. After a bit stiff, put some more material I. Sprinkle coconut Kopyor. After a bit stiff, reinsert the batter II. And so on until the dough runs out.
     Cool the pudding and cut into pieces before serving.

For 20 pieces

Source: Tabloid-Nakita

Peanut Milk Pudding Kopyor

Material Making Peanut Milk Pudding Kopyor:

layer I

     1 pack white gelatinous
     750 cc of coconut water
     100 grams sugar
     200 gr young coconut, mashed
     100 gr young coconut, flower shape

layer II

     1 pack white gelatinous
     500 cc water
     100 grams peanuts, boiled
     50 g pumpkin seeds pumpkin seeds, peel the skin
     10 tablespoons honey
     1 can of sweet corn, mashed
     5 sm sugar

How to make Peanut Milk Pudding Kopyor:

     Create a layer I: cook jelly, coconut milk, sugar, and coconut mixture until boiling.
     Arrange the flowers in coconut form the basis of the mold, pour a little jelly, chill.
     If it has hardened, pour the remaining gelatin mixture. Let stand.
     Create a second layer: Mix water, peanuts and watermelon seeds, puree in blender. Add honey and stir well.
     Mix with gelatin, sweet corn, and sugar. Jerang to the boil, stirring constantly. Lift and pour on top of layer I. Let stand until hard.

For 15 pieces

Nutritional value per piece:
Energy: 101 Cal
Protein: 1.4 g
Fat: 2.3 grams
Carbohydrates: 20.4 grams

Source: Tabloid-nakita.com

A Cake Ingredients Panca Color

A Cake Ingredients Panca Color:

     90 grams brown rice flour
     175 ml thin coconut milk, boil until boiling
     60 g cornflour
     60 grams sugar
     150 ml thick coconut milk
     A little salt

Panca Warna Cake Ingredients B:

     75 g glutinous rice flour
     100 gr chinese girlfriend, boiled
     100 ml thick coconut milk
     15 g cornflour
     60 grams sugar
     a pinch of salt

How To Make Panca Cake Color:

     Create A batter: Mix the rice flour with boiling dilute coconut milk, stir until thick. Cool. Enter starch, sugar, salt, add the coconut milk little by little, stirring rate.
     Take the bowl cake pan, basting with cooking oil, briefly steamed. Enter A half-bowl batter, steamed for 15 minutes.
     Make dough B: Mix all ingredients B and stir well. Put the dough onto the dough A B being steamed, continue steaming for 25-30 minutes. Remove, let cool, remove from mold.

For 20 pieces

Nutritional value per piece:
Energy: 105 Cal
Protein: 1 g
Fat: 10 grams
Carbohydrates: 10.3 grams

Source: Tabloid-Nakita

Milk Pudding Recipe

material:
1. 1 can sweetened condensed milk
2. Cait UHT milk 1 quart white yg
3. Yg white gelatin 1 pack
4. 3 cups water
5. 5 tablespoons white sugar or to taste
6. Esen 1 teaspoon almond flavor
7. Cocktail 1 can or nata de coco, according to taste

How to Create:
1. All the ingredients are mixed and cooked, stirring often to have milk or sugar will not stick in the pan. Once it starts to boil removed, wait 5 minutes, add almonds Esen.
2. After a rather cold, put into molds kecil2 (ice-cream)
3. Once frozen, put on top of nata de coco or cocktail
from: fitri.net

Milk Pudding Recipe

material:
1. 1 can sweetened condensed milk
2. Cait UHT milk 1 quart white yg
3. Yg white gelatin 1 pack
4. 3 cups water
5. 5 tablespoons white sugar or to taste
6. Esen 1 teaspoon almond flavor
7. Cocktail 1 can or nata de coco, according to taste

How to Create:
1. All the ingredients are mixed and cooked, stirring often to have milk or sugar will not stick in the pan. Once it starts to boil removed, wait 5 minutes, add almonds Esen.
2. After a rather cold, put into molds kecil2 (ice-cream)
3. Once frozen, put on top of nata de coco or cocktail
from: fitri.net

Orange Pudding

Make Orange Pudding Ingredients:

     2 bks agar-agar powder white
     200 gr sugar
     750 cc of liquid milk
     6 tablespoons orange juice powder, ready-made
     5 egg whites, beaten until stiff
     350 gr mandarin oranges, Suir, Suir

VLA Orange Pudding Ingredients:

     500 cc of liquid milk
     125 grams sugar
     25 gr cornstarch, dissolved in a little water
     5 egg yolks, beaten
     1 / 2 tsp vanilla powder

How to make Orange Pudding:

     Mix gelatin with sugar, milk and orange juice powder. Jerang to the boil. Lift.
     Stir continuously until the steam is gone, pour into beaten egg whites while stirring with a mixer, add mandarin oranges.
     Pour batter into molds or cups legged taste. Allow to cool and freeze. Keep refrigerated
     Create VLA: cook the milk with sugar until boiling and sugar dissolves. Pour the cornstarch solution, stirring until thick. Take a little mixture of milk, mixed with egg yolk. Stir well, pour into the milk back. Stir until blended. Lift. Stir until slightly cool, season vanilla, mix well.
     Serve pudding with orange VLA.

For 10 servings.

Nutritional value per serving:
Energy: 244 Cal
Protein: 6.1 g
Fat: 7.6 grams
Carbohydrates: 37.3 grams

Source: Tabloid-Nakita.com

National Chocolate Pudding Day: Vintage Chocolate Pudding Ads & Recipe

Today is National Chocolate Pudding Day! Jell-O brand chocolate pudding was a staple at our house when I was growing up--not the instant (in these ads), but the longer cooking pudding (5 minutes or so) that we made with whole milk. Funny. I can remember the special 'pudding' pot we used. Not quite a flat bottom, don't ask why, and it had little handles on both sides. I think it must have been the top from an ancient doubleboiler. In any case, it was a dairy pot, used only for pudding. You had to stir the pudding constantly to prevent a 'skin' forming on top. I personally liked the texture of that skin, and when I was making the pudding, I allowed it to coagulate.

Today I make pudding from scratch with high quality ingredients--always the best chocolate. If you'd like to do that, check out this Creme de la Creme Chocolate Pudding recipe from mystery author Bobbi Mumm.

Enjoy these Vintage Jell-O Pudding Ads. Be sure to scroll down through these Ads for the "official" Jell-O Chocolate Pudding Pie recipe.  If you want to make a sensational Silk Pie from scratch, try this recipe for Gone to Heaven Chocolate Pie. Add 'real' whipped cream.

Jell-O Chocolate Pudding Pie
from the Jell-O Website

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1-1/2 cups cold milk
1 OREO Pie Crust (6 oz.)
2 cups thawed COOL WHIP Whipped Topping, divided
Make It

BEAT pudding mix and milk with whisk 2 min.; spoon half into crust.
STIR 1 cup COOL WHIP into remaining pudding; spoon over pudding layer in crust.
TOP with remaining COOL WHIP. Refrigerate 3 hours.

Chocolate Mint Pots de Creme

The other day I did a post on The Chocolate Garden that included Chocolate Mint. Who wouldn't want a garden that looks and smells like chocolate? I also did a post a few weeks ago on Chocolate Ice Tea that included chocolate mint (peppermint). Chocolate Mint is very easy to grow, although it can become invasive, as most mints. Keep it in a pot by the kitchen door, and you'll be a happy camper. Lots of uses.

So naturally I was excited when I picked up the latest issue of Sunset Magazine (July 2011), one of my favorite magazines for design, food and gardening, and there was an entire article on Chocolate Mint.  Be sure and read the entire article in Sunset with recipes for Chocolate Mint Pots de Creme,  Grilled Lamb with chocolate mint salsa, and Moroccan Chocolate Mint Tea. Don't expect the mint to taste as intense as a piece of chocolate. The chocolate part is very, very subtle, but the mint is strong and different from the usual mint you might find at the market.

So here's the Sunset Recipe for Chocolate Mint Pots de Creme. You can make this ahead, so you have time to relax before your 'garden' party! And, since tomorrow is National Pudding Day, and Pots de Creme is really just a version of pudding, you should consider making Chocolate Mint Pots de Creme. YUM!

CHOCOLATE MINT POTS DE CREME

One of the hints from Sunset is to add all cream instead of half milk and half cream. Yes, it makes it so much richer! I've changed the recipe below. If you really love chocolate (you're reading this blog, so you must!), add a bit more chocolate on top!

Ingredients
4 cups heavy cream
3 ounces (3 big handfuls) chocolate mint sprigs, plus leaves for garnish
1 cup sugar
8 large egg yolks
Sweetened whipped cream
3/4 cup dark chocolate shavings

Preparation
1. Heat together cream and mint in a medium pot over medium heat until mixture starts to simmer. Remove from heat, cover, and let steep about 2 hours.
2. Preheat oven to 300°. Set 8 ramekins (4 oz. each) in a large roasting pan or baking dish.
3. Reheat cream mixture to a simmer; strain into a medium bowl. Whisk together sugar and yolks in a large bowl. Slowly add cream to yolk mixture, whisking constantly.
4. Pour mixture into ramekins, dividing evenly. Fill pan with hot water until it reaches halfway up sides of ramekins.
5. Cover pan with foil and bake until custards are set and jiggle only slightly in the center, about 30 minutes. Remove from oven and let sit in hot water 30 minutes. Transfer ramekins to a baking sheet, cover, and chill at least 2 hours and up to 3 days.
6. Serve with whipped cream, fresh mint leaves, and chocolate shavings.

Photo: Thomas J. Story, Sunset