Agar-agar milk pudding with condensed milk and raspberry

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Agar-agar pudding

I grew up with agar-agar pudding as common and popular desserts in Indonesia. Most of the puddings are fairly easy to make and considerably healthy. As long as you don’t put a ton of sugar in it of course😊.

And as I grow older, and I learn more about the good and the bad of what our food has to offer, I now know that agar-agar actually has so many benefits for our health.


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Agar-agar milk pudding with condensed milk and raspberry

Starting with how it’s good for our digestion system. How it can help us to lose weight, and even how it’s good for our brain health. 

So now I’m more than happy to introduce agar-agar pudding to my kids and feel excited that they’ll like it as much as I do.

Milk pudding with condensed milk and raspberry recipe

There are so many agar-agar pudding recipes that I want to share with you. Hopefully, I can gradually add more and more pudding recipes made with agar-agar in the future. Let me know in the comments if you want me to post more ideas of pudding recipes with agar-agar. 

In the meantime, if you like chocolatey desserts, you can check out my chocolate mousse agar-agar pudding recipe. 

And this time I’m sharing milk pudding recipe to welcome our summer. Because I use raspberries to pair with the creamy milk for this pudding. And we know that we’re having more abundant raspberries in the summertime. 

However, feel free to use whatever soft fruits you like. This recipe is forgiving 😉. Explore your tastebuds by using other fruits such as strawberries, mangos, kiwis, blackberries, blueberries, etc. I even used a tinned fruits cocktail many times. The idea is to give the fresh tangy flavour of the fruits that mingle nicely with creamy and milky pudding taste. Delightful. 

Also, if you want, you can even skip the fruit part and just make it a 100% milk pudding. The pudding will remind you of Italian pannacotta or French blancmange without the gelatine. So it’s a good choice for those who prefer the vegetarian and halal option of pannacotta. And for my vegan friends, you can always substitute the milk and condensed milk with your preferred vegan options.

milk pudding with condensed milk and raspberry

Agar-agar milk pudding with condensed milk and raspberry

Yield: 16
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 2 minutes
Total Time: 42 minutes

This creamy milk pudding tastes delectable and the raspberry makes it delightful to enjoy. Especially in the hot summer days when you fancy some cool desserts.

Ingredients

  • 2 tsp Agar-agar powder.
  • ⅔ cup Condensed milk (see the note).
  • 750 ml Whole milk (see the note).
  • 5 tsp Cornflour/ corn starch.
  • Pinch of salt (see the note).
  • 200 grams Raspberries (frozen or fresh)
  • ½ cup Water.
  • 1 ½ tbsp Granulated sugar.

Instructions

  1. Get your pudding mould ready, the one that can hold approximately 1.5-litre liquid.
  2. Put most of your raspberries on the bottom of the mould. Leave about 10-15 raspberries for the pudding.
  3. In a small saucepan, put the rest of the raspberries in. Add the water, sugar and ½ teaspoon of agar-agar powder.
  4. Heat it at medium heat as you stir and mash the fruits.
  5. When it reaches boiling point, continue to cook further for another 3 minutes as you keep stirring. 
  6. Then pour the mixture over the raspberries little by little. You don’t want to pour it all out at one go. Otherwise, the fruits will float up (see the note).
  7. When your berries pudding is almost set you can start cooking your milk pudding.
  8. In a saucepan, put about 650 ml of the milk in together with the rest of agar-agar powder (1 ½ tsp), condensed milk, and a pinch of salt. Stir well and boil it at medium heat.
  9. Take care and keep stirring.
  10. At the same time put the rest of the milk in a measuring jug and add in the cornflour. Stir it well, and set aside. 
  11. When you see fine boiling bubbles around the milk in the saucepan, pour some of the milk into the milk & cornflour mixture. Using a whisk, stir carefully.
  12. Then put the mixture back into the saucepan, and continue to cook.
  13. Keep stirring every now and again until the mixture is boiling. 
  14. After about 3 minutes boiling, pour the milk mixture in the mould on the top of your raspberry mixture.
  15. Let it set and enjoy your pudding. 

Notes

  • If you don’t have condensed milk or prefer not to use it, you can always substitute it with ½ cup of granulated sugar + ⅓ milk + ¼ tsp agar-agar powder.
  • When you pour the raspberry mixture into the mould, try to do it little by little with a little time-gap in between. The idea is you want to make sure the fruits absorb the liquid. If you pour it all at one go, chances are the fruits will float around. They'll refuse to stay at the bottom 😄.
  • You can use semi-skimmed milk or skimmed milk if you prefer.
  • For a vegan option, you can use coconut milk, almond, or any other vegan milk that you love. Same goes for the condensed milk. You can choose vegan condensed milk or substitute it with the composition stated above.
  • Try not to skip adding the salt. Because a little salt in your desserts will enhance the flavour and make your desserts taste more delicious.
  • But make sure your milk pudding is ready before the raspberry mixture has gone completely set. Otherwise, both mixture won’t stick together.

Nutrition Information
Yield 16 Serving Size 1 Amount Per Serving Calories 85Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 9mgSodium 46mgCarbohydrates 13gFiber 1gSugar 11gProtein 3g

The nutrition calculation you find here is just a guide provided by online nutrition calculator. You should not use to substitute advice from nutritionists or health practitioners.

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