Total Time
12mins
Prep 2 mins
Cook 10 mins

Easy and yummy... makes a fresh dessert after a spicy Asian meal, or a tasty snack in a lazy summer afternoon.

Ingredients Nutrition

  • PUDDING

  • 2 cups water
  • 2 cups milk
  • 1 packet agar-agar (also known as agar-agar bubuk, available in oriental stores)
  • 3 tablespoons sugar
  • 1 teaspoon almond extract
  • CUSTARD

  • 1 egg
  • 2 cups milk
  • 4 tablespoons sugar
  • 1 teaspoon cornmeal, dilute with 50 ml milk
  • 12 teaspoon almond extract

Directions

  1. Mix water, milk, and seaweed jelly mix in saucepan.
  2. Bring to slow boil.
  3. When boiled, replace from stove and add sugar.
  4. When cooled (but still liquid), add almond extract, stir, then pour into moulds and refrigerate.
  5. While waiting for the pudding to set, make custard.
  6. Beat egg and milk in saucepan and bring to slow boil while continuously stirring.
  7. When boiled, add sugar and cornmeal solution.
  8. Stir custard until it thickens.
  9. When custard thickens, replace from stove.
  10. Wait until it cools, then add almond extract, stir, and refrigerate.
  11. Serve pudding topped with custard cold.

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