We’re pudding ideas in your head

When the heat’s up, puddings are really a cool idea.

until agar-agar strips and sugar dissolve completely.

Soak the gelatin powder in the 50ml water until well plumped up. Add to the agar-agar mixture in the saucepan. Also add the soy milk and evaporated milk. Stir to mix well. Cook briefly over low heat, be careful not to allow it to come to a boil. Remove from heat.

Spoon the pudding mixture into moulds of your choice. Allow to cool and then set in the refrigerator for at least 6 hours.

Add longan to the pudding when serving.

PUMPKIN PUDDING

200g pumpkin, cut into cubes

2 pandan leaves

50g pumpkin, cut into tiny cubes (diced) 20g agar-agar strips, cut into short lengths

650ml water

140g caster sugar

30g cornflour + 70ml water 200ml coconut milk

50ml evaporated milk

Arrange pumpkin cubes and pandan leaves in a steamer and steam for 15 to 20 minutes until soft. Remove and using a fork or potato masher, mash into a puree.

Place diced pumpkin on a plate and steam for 4 to 5 minutes. Dish out and set aside.

Rinse agar-agar strips and soak in 650ml water for 30 minutes. Bring the agar-agar and water to a boil over medium low heat. Once it comes to a boil, reduce the heat to low. Cook until agar-agar dissolves completely. Add in caster sugar and stir until sugar dissolves.

Combine cornflour with 70ml 25g gelatin powder

65ml water

1 1/2 tbsp green tea or matcha powder 25ml warm water

50ml coconut milk

500ml fresh UHT milk

70g caster sugar

1/2 tsp salt

1 egg white, lightly beaten

4 tbsp canned kidney beans in syrup, well drained (store-bought)

Place gelatin powder in a small bowl. Pour in 65ml water and stir until gelatin is plumped up. Set aside.

Combine the matcha powder with 25ml warm water. Stir to dissolve.

Put the coconut milk, fresh milk, sugar and salt in a saucepan. Heat water. Stir to mix into a solution. Pour the cornflour mixture into the agar-agar mixture. Keep stirring until well mixed.

Add coconut milk, evaporated milk and pumpkin puree. Bring the mixture to a gentle boil.

Pour pudding mixture into a wet baking tray. Set aside for 5 to 6 minutes or until almost set. Sprinkle the steamed pumpkin dices on top. Allow to set completely before chilling it in the refrigerator. Cut into desired shapes before serving.

MATCHA PUDDING WITH RED BEANS

the mixture over medium-low heat until it is just heated but not boiling (it is important not to boil the mixture).

Add the matcha mixture and stir well. Stir in egg white and remove the saucepan from heat.

Scoop some of this matcha mixture into the plumped up gelatin in the bowl. Then pour the gelatin mixture into the saucepan.

Return to the stove on very low heat and do not allow mixture to boil. Keep stirring until gelatin dissolves.

Remove from heat, cool mixture for about 5 minutes and pour into moulds. When completely cooled, place in the fridge to chill. Serve unmoulded, with some red kidney beans.