Tuesday, 7 August 2018

Hokkaido Strawberry Pudding (100ml bottle)

Four 100ml-bottles of strawberry milk pudding using imported Hokkaido strawberry milk. However, the milk was not as rich as what I have desired, so I called in a little French whipping cream to help 😅


2g dried agar agar strips
125g water
25g raw sugar

1 packet (200ml) Hokkaido or other origin strawberry milk
25g whipping cream

Red food colouring, optional

For preparing topping whipped cream
50g whipping cream
8g icing sugar

I salvaged my four 100ml of pudding bottles from "BreakTalk" after finishing the puddings.


1. Soak dried agar agar strips for about 15 to 20 minutes. I got about 11g of agar agar strips after soaking.

2. Bring 125g of water to a light boil. Cover the pot of water to prevent too much water from vaporizing. When the water starts to boil, add in the soaked agar agar strips. Heat and stir occasionally till the agar agar strips dissolves.

3. When the agar agar strips have dissolved, pour the raw sugar in. Stir till the sugar dissolves.

4. When the sugar has dissolved, pour in the strawberry milk,

and 25g of whipping cream. Stir and continue to heat for about 3 to 5 minutes.

5. This step is optional. You can add a little red food colour to the mixture for a brighter pink colour.

6. Pour the mixture into four clean 100ml-bottles.

Allow the pudding to cool to room temperature before refrigeration.

7. While waiting for the pudding to cool down, prepare some whipped cream.
Whisk 50g of cold whipping cream till soft peak form using a tall cylinder and a hand blender. Use the "Turbo" function. This would require about 1/2 to 1 minute to achieve.

Add in about 8g icing sugar, and blend using the "Tubo funtion for about 15 to 30 seconds. Blend at low speed (about Speed 4 on the speed dial) when the whipped cream starts to thicken. This take about 1 minute.

Transfer the whipped cream to a piping bag fitted with a 1M nozzle. Keep in the fridge for about 1 hour.

8. Pipe the whipped cream over the pudding top. Serve cold 😋

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