Strawberry Yogurt Pudding

Another attempt on pudding. This time used fresh strawberrys.
I added extra 40 gm of sugar to balance the sourness.

Result:

As good as mango's but need to add slightly more gelatine to have firmer texture. The strawberry puree is more watery than mango's.

Mango Yogurt Pudding

My brothers are Big fan of Mango and sweet stuffs.

Brought 4 mangos offer @ $ 2 thinking of using them for some deserts.

Finally decided to make this healthy mango Yogurt pudding after reading one of
my favorites' blogger, Florence's.

She always dare to try and create interesting recipes with good results.

You can visit Florence's blog at http://wlteef.blogspot.com



Mango Yogurt Pudding

Ingredients:
400ml Low fat natural/mango flavoured yoghurt
500ml Hi-cal low fat milk
500g mango puree
90g castor sugar
200g cubed fresh mangoes (adjust amount according to your own preference)
100ml water
30g gelatin powder

Method:
1. Heat milk with sugar till sugar just dissolved. Remove from heat and leave to cool.
2. Stir mango puree and yoghurt into cooled milk. Strain for a smoother texture.
3. Dissolve gelatin in 100ml hot water.
4. Stir cooled gelatin solution into mango yoghurt mixture. Blend well.
5. Pour 1/2 mango yoghurt mixture into jelly mould, chill for 20 minutes, top with cubed mangoes and pour in the remaining mango yoghurt mixture.
6. Chill for 3 hours before serving.

You also can add a layer of mango puree on top before serve to have an more richer flavour.

Sweet Black Glutinous Rice aka Bulut Hitam

Made desert for family today. One of my mum's favorite's, Bulut Hitam.

Followed to KC's recipe. It's Simple , cheap and fast. The ingredients cost me less

than $ 5 and yeild about 10 bowls. Every one enjoyed eating it. I modified by using

light brown sugar instead of Gula maleka and addedd few pandan leaves .As one of the

KC's members tips to add handful of white glutious rice to get smoother texture,

i added white rice instead. Result : Works well. Lastly , remember to cook coconut

milk with a pinch of salt to avoid it from turning sour.

'Rum' Balls

Made 'Rum ' Balls today using T. Goh 's recipe...1/2 recipe using 8inch round to make the chocolate sponge cake then mash to form balls and added butter cream, melted chocolate , rum essense plus 3 tbsp of Martell liquor . Finally coated with chocolate and walnut.. or icing suge.

They are unevenly shaped as the sponge mix is not easily handle and also the costing of chocolate. Remember to coat with silghtly warm chocolate which has the correct consistency.

Before shaping, the sponge mix has to be chilled in fridge for awhile for easy handing.

Result:

Best serve after freezing or 1~ 2 days later for better taste.

1/2 recipe can make 24 balls.