Puding Batik
30 minutes (including cooling time)
DessertPastryMalaysian CuisineQuick & Easy
Ingredients8 items
- 2.5 cups water
- 1/2 cup cocoa powder (can be increased)
- 2.5 cups full cream milk
- 1 tablespoon cornstarch
- 1/2 cup sugar
- 1/2 cup condensed milk
- 10g agar-agar
- Marie biscuits
Instructions
1
In a bowl, mix 2.5 cups water, 1/2 cup cocoa powder, 2.5 cups full cream milk, 1 tablespoon cornstarch, 1/2 cup sugar, and 1/2 cup condensed milk.
2
Add 10g agar-agar to the mixture and stir until well combined.
3
Boil the mixture until it thickens nicely; if it’s not dark enough, you can add more cocoa powder.
4
Strain the mixture into a mold with a lid. Arrange Marie biscuits at the bottom of the mold.
5
Pour some of the mixture over the biscuits to make sure they are submerged but not completely covered.
6
Repeat this process by placing 3 more biscuits on top and pouring in additional mixture until you reach the top of the mold.
7
Cover the mold with a lid and let it set for about 30 minutes in the refrigerator.
8
Once cooled, unmold and serve. This puding batik can be cut into layers to show both chocolate pudding and layered biscuits.