Vermicelli Pudding
Ingredients
- 1 small packet of corn vermicelli (70g)
- 3 tbsp sugar
- Enough water to boil the vermicelli (as long as the vermicelli is submerged)
- 1 liter of liquid milk or 200 g – 250g of sweetened condensed milk + total water makes 1 liter
- 120 g sugar (taste test, adjust to taste)
- 1 + 1/2 pack agar2
- 1 small packet of nutijel (me tasted lychee)
- Coloring according to taste
Method
- Boil the vermicelli with 3 tablespoons of sugar until soft and fluffy, drain and cut into pieces. Divide into 3-4 parts and then add color to your liking. Arrange in a container / pan alternately (I use a 20x20cm pan). set aside
- Mix well, sugar with agar2 and nutrijell. Pour in the milk solution, stirring until smooth and there are no lumps. Separate 1/3 part (approximately 350 – 400 ml) set aside
- Cook the 2/3 part until it boils. Turn off the heat, stir until it doesn't foam and then pour it into the pan containing the vermicelli. Stir gently with the handle of a spoon until the color of the vermicelli is mixed. Leave it until the surface is slightly set. Cook the rest of the dough until it boils, you can add coloring if you like. Stir until there is no foam then pour gently with a spoon to cover the surface of the pudding in the pan. Let it cool completely and set. Cut to taste. Then decorate it with an EDIBLE STAMP to make it look beautiful and attractive.
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