Coconut Pudding

Coconut Pudding

Ingredients:

1 pkt. 'Mermaid' jelly powder

2 cans evaporated milk

2 liter coconut water

300 g sugar

2 pandan leaves



Method:

1. Put all the ingredients in a pot and let it boil. Once it boils, put off the fire.

2. Pour into empty coconuts.

3. When the jelly begins to harden slightly, cool it in the refrigerator.

Bread Pudding / Bread pudding made in Cooker

Bread Pudding / Bread pudding made in Cooker

Ingredients : 

• 14-15 slices of Bread ( take only White part ) 
• 2 Cups Milk
• 1/2 Cup Sugar
• 1-2 Drops of Vanilla Essence

 For the Caramel

• 1/2 Cup Sugar
• 2 TbspWater

Method :
Tear the bread roughly into small pieces and soak it in the milk mixed with sugar and vanilla essence properly. Make sure the bread is smashed nicely in milk. Keep aside.
Then in a pan add in water and sugar for the caramel mix. Keep stirring on low-med flame. Once the sugar is thick leave as it on flame till you get brown color mixture. Just stir the pan once in a wile if you need.Once you get the brown color melted sugar, pour evenly in a pressure cooker pan and the on top of that put the bread mixture around and sprad with spoon evenly.
Cover the pan with aluminium foil and make holes randomly to keep the steam going through it. Pour sufficient water in pressure cooker and then put in the pressure cooker pan and steam cook for about 20-25 mins on low flame.

Let the pudding cool down completely and then in a plate topple over the mixture and chill it in fridge. Serve chilled.

Lychee Pudding

Lychee Pudding

My friend cooked this lychee pudding for me. I tasted it and it was just like the one in the restaurant. The consistency is just enough. This pudding is usually served in Chinese restaurants. It is a very light pudding served as desserts. If you do not like lychees, other flavours can be added. Children like this pudding if it is put in jelly moulds with different shapes.

Ingredients:

• 1 pkt. 'Mermaid' jelly powder
• 2 cans evaporated milk
• 2 liter water
• 300 g sugar
• 2 pandan leaves

Method:
1. Put all the ingredients in a pot and let it boil. Once it boils, put off the fire.

2. Pour into desired moulds.

3. When the jelly begins to harden slightly, add some lychees on top.

4. Keep in the refrigerator before serving.

cooking time: 10 minutes

note: Do not cover the pot once it boils. This is to prevent the jelly from spilling over the pot