Ingredients8 items
- 1 liter full cream milk
- 1 tin evaporated milk
- 1/2 cup condensed milk
- 1 large spoon vanilla essence
- A pinch of salt
- 1 pack agar-agar Kijang (10g)
- 1 cup caster sugar
- 1/2 cup water
Instructions
1
Mix 1 cup of sugar in a bowl until it turns into caramel.
2
Pour the caramel mixture into a baking dish.
3
Add 1/2 cup of water and stir until fully dissolved. Remove from heat and set aside.
4
Heat 1 liter full cream milk, 1 tin evaporated milk, 1/2 cup condensed milk, 1 large spoon vanilla essence, and a pinch of salt together in a saucepan over medium heat.
5
Add 1 pack of agar-agar (Kijang) to the milk mixture and bring it to a boil until fully dissolved.
6
Remove from heat and pour the mixture into the baking dish with caramel layer.
7
Allow to cool at room temperature, then refrigerate for at least 4 hours until set.
8
Once cooled, unmold the puding caramel carefully.