Servings: 4 x 100ml bottles (I re-use the the pudding bottles collected from "BreadTalk")
Ingredients10g raw sugar
2g agar-agar powder, slightly less than 1/2 tsp
50g water, for "rinsing" Let you know the function later 😉
35g condensed milk
90g evaporated milk
40~45g fresh strawberries, cut into bit size
6g icing sugar
2g caster sugar
Directions1. Mix raw sugar, agar-agar powder and 40g of water together. Let the mixture stand for about 15 minutes.
Agar-agar powder is a very light-weighted ingredients. Our common kitchen scale shows only the whole weight without the decimal. Therefore, from 2.1g to 2.9g, your scale will only show 2g. However, this 0.9g difference could make a drastic difference to the softness of the pudding - from hard to silky soft. As a guideline, measure the agar-agar powder to about 1mm below the rim of a 1/2 teaspoon, to get a tofu-type of soft pudding.
2. While "soaking" the agar-agar powder, bring 200g of water to a boil.
Cover the pot while heating to prevent water from evaporating too much, and affect the texture of the pudding.
3. When the water starts to boil, stir in the agar-agar mixture from Step 1. Stir occasionally to prevent the agar-agar granules from sticking to the base.
Use the 50g water to "rinse" down any remaining agar-agar granules which stuck to the base of the container. Keep some water for "rinsing" the milk containers later.
4. When the agar-agar water starts to boil again, and the agar-agar granules have well dissolved, stir in the condensed milk,
and rinse the container with the remaining water. Mix well.
5. Transfer the pudding mixture to 4x100ml glass bottles. Let the puddings cool down to room temperature before refrigerate them in the fridge.
6. While waiting for the puddings to cool down, prepare the strawberry topping by adding icing sugar and caster sugar to the fresh strawberry bits. Mix well and store in the fridge.
7. Top the cold pudding with strawberry bits just before serving. Enjoy 😋