Thanks for everyone who reads my blog and also for your support. In the coming year, i hope to improve my photography skills and improve my blog =)
Since it's the 1st day of the year, I just couldn't not post! Hum...it's been a bit busy for me but i still managed to squeeze in some time to make a HK-style Mango Pudding - especially because it's Mango Season. It's not hard to make it and it's a perfect treat for this summer.
Mango Pudding Recipe
Ingredients
- 2 mangos
- 1 packet of Mango Jelly Powder (90g)
- 1 egg
- 300ml hot water
- 170ml evaporated milk
- 1tsp of gelatine powder
Method:
- Cut mango into cubes
- Beat egg and evaporated milk until well combined (mixture A)
- Mix gelatine powder with the Mango Jelly Powder, then add hot water into the mixture. Mix until all the jelly powder is dissolved (mixture B)
- Add in mixture A into mixture B, then add in the mango (mixture C)
- Refrigerate for at least 3 hours or overnight
Note: If you want to have that jelly layer of mango on top, put some mango in the mould that you would like to use (as you can see, i used my favorite panna cotta mould) and add a bit of the mixture B. Put the mould into the freezer and leave it there for around 45minutes or until set. Take the moulds out and pour in the mixture C. Voila! (you can serve it with a bit of evaporating milk)
0 snowdrop meringues:
Post a Comment