Jelly Art Pudding

Host : @nyonyarecipe

Recipe : Niken Indriati

Tools :  Syringe with refill 10ml – 3 sets,  container – 1 pc

Ingredients A : **

- 15 gr Instant Jelly (Konyaku) - plain

- 10 Tbsp Sugar

- 700 ml Water

- 1 tsp Vanilla essence 

Ingredients B :

- 1 tsp Agar agar - plain

- 1 tsp Instant Jelly (Konyaku) - plain

- 600 ml Fresh milk

- 4 Tbsp Sugar

- Food colouring (yellow, pink and green ) or you can make them from fruits

Ingredients C : (OPTIONAL)

- additional Jelly made to cover the pudding base

METHOD:

Step 1

- Boil ingredients A until dissolve.

- Pour in to the container. Leave to cool and set.

Step 2

- Boil ingredients B until dissolve, divide according to the colour preferences colour

- ANTHER/FILAMENT : Firstly, make the filament in the middle of container using the syringe (normally in yellow, orange or chocolate colour)

- Fill the yellow agar2x by using the syringe suction, and inject in the middle, PRESS UP and DOWN method but make sure not touching the container (if not the colour will spill out)

- Once the filament done, now preparing with other colour of  syringe to make the flower petal.

- FLOWER PETAL: try to inject from the side way just beside the filament, method of injection PRESS and PULL to the SIDE WAY with imagination to make flower petal ( if making filament is UP and DOWN )

- LEAVES : once the flower petals are ready, now we are preparing for the leaves part, use the syringe fill with green, inject on the side way beside the flower petals, this time the injection in ZIG ZAG method (left right) slightly bigger from filament.

Step 3 (optional)

Boil ingredients C if you would like to make a base in different colour ( the reason to cover up the mess/hole that created earlier ). You may option to skip this method because it will merge in to the flower that had created earlier.

Step 4

- Let it set in the fridge

- Inverted from the container once it is completely cold.

- Ready to serve.

 

NOTES:

- ** I replaced ingredients A by using Redman - Konyaku premix jelly powder

- I made the Koi mini fish one day ahead and put in ingredients A 

- While you are preparing the arts pudding, all ready made ingredients B need to be soaked in the bigger bowl with hot water (au bain marie) or double boil to prevent the liquid to be hardern. If not, there will be a difficulty to use it later part or easily choked in the syringe.

Chocolate and Oreo Pudding

This pudding inspired by Roz @ Home Kreation's Heavenly Milo and Oreo Jelly. I really love the idea of hers by putting my favourite biscuits - oreo inside the pudding. :) Here, I'm submitting this post to Aspiring Bakers #24 (October 2012) : Jellies and Puddings hosted by Charmaine of Mimi Bakery House.

Ingredients:

White Layers

200 gr Milk
2 gr Agar-agar powder
10 gr Sugar
5-6 pcs Oreo Cookies – break into small pieces but keep the sandwich together

Chocolate Layers

500 gr Chocolate flavoured milk
5 gr Agar-agar powder
20 gr Sugar
15 gr Chocolate powder

Method:

- White Layers : Boil all the ingredients until dissolve. Pour into the smaller mould and sprinkle the broken pieces of oreo cookies, let it set.
- Chocolate Layers : Boil all the ingredients until dissolve, add Chocolate powder, stir well and off fire once boiled.
- Pour ¼ of the chocolate mixture into bigger mould, let it lightly set, then put in the hardened white layers inside, then pour the remaining chocolate mixture.
- Let it cool, chill till set.
- Best serve chilled.

 

Strawberry Jelly Cheese Cupcakes

Just love the idea on how Mimy made this jelly cheese in the cupcakes. I followed her make these for my son to bring to his student care for sharing with the rest today :) Just hope the kids will like it.

Here, I used recipe published by the Sunday Times via Mimy Bakery House, you may also check the other recipe that I tried earlier. Both are delicious, however, if you prefer more creamy texture on the cheesecake, you may like this one.

Source : published in the Sunday Times with modification

Ingredients:

Biscuit Base:
170 gr Digestive biscuits, crushed
85 gr Melted butter

Cheese Filling:

250 gr Cream cheese (room temp)
250 gr Condensed milk
Juice of 1 Lemon
2 tsp Gelatin
50ml Hot Boiling Water

Topping:

1 box of Tortally Jelly Crystals – Raspberry flavour
250 ml Hot Boiling water
250 ml Cold water

1 punnet of Strawberries

Method:

- For Biscuit base: Blend biscuits until fine and then mix with melted butter and mix thoroughly. Press into the cupcake mould. Chill to let it harden.

- For Filling: Stir gelatine powder with boiling hot water until it dissolves. Set aside.
- Cream the cheese until smooth, add in condensed milk & lemon juice till well combined. Add in gelatine mixture gradually and cream until smooth. Pour on top of chilled biscuits.
- Arrange strawberries slices (gently pressed) on top of cheese fillings. Leave to set in the fridge overnight. (I leave it in the freezer for 1-2 hour to set)
- For Topping: Dissolve Jelly in hot water then pour in cold water and stir well. Let it cool.
- Pour over the set cream cheese filling and put into the fridge again to let it set until firm.
- Ready to serve.

Colourful Jelly Pudding II

I made this pudding two months ago. However, after uploaded the photos to computer, I change my mind to postpone the post and wait until today. Why? I like this pudding cause it has the X'mas colour, don’t you think so?

I bought pre-mix Red Man’s Konnyaku Jelly package to make colourful jelly ball (made this one day in advance), add white dragon fruits in it and transparent agar-agar used to make the pudding. You may see here for the ingredients and the jelly ball mould pictures.

This jelly pudding will be my second submission to Aspiring Bakers #2: Christmas! (Dec 2010) hosted by Passionate About Baking.

Sago Hun Kwe

Ingredients:
50 gr hunkwe flour
250 gr ready fresh coconut milk
150g water
1/4 tsp salt
5 pandan leaves, knotted
70 gr sugar
50 gr sago

Method:
- Cook sago until done and transparent, rinse and drain.
- Diluted hunkwe flour, salt and knotted pandan leaves into coconut milk-water mixture, then boil it.
- Once hot, add sugar, stirring until the sugar is dissolved.
- When slightly boil, turn off the fire.
- Add sago, stir well and remove.
- Pour into the agar-agar mould or banana leaf or plastic sheet.
- Leave it cool and chill in fridge to set.

This is the type of sago that I used.

Passion Fruit Agar-agar

Passion Fruit Agar-agar ingredients:
600 ml Water
9 gr Agar-agar powder
120 gr Sugar
65 gr Passion Fruit juice (extract from 5 pcs Passion Fruit)
Few drops yellow colour (optional)
Passion Fruit seeds (optional)

Milk Agar-agar ingredients:
200 ml Milk
3 gr Agar-agar powder
1 tsp Sugar

Method:- Boil the Passion Fruit agar-agar (except Passion Fruit) till boiling.
- Once boil, switch off the fire, then pour in Passion Fruit Juice (and yellow colour), mix well.
- Pour into the mould. Leave it to half set.
- Boil the Milk Agar-agar till boiling.
- Pour in the milk agar-agar on top of Passion Fruit agar-agar.
- Let it cool, chill till set.
- Best serve chilled.

Note :Don’t boil the Passion Fruit Juice together with the agar-agar mixture, as this is to maintain the original taste or fragrant of the juice.

Mango Sago with Pamelo

Ingredients:
2 ripe mangoes
2 tbsp sugar
Ice cubes
4 tbsp sago (wash and boiled until translucent)
Cube mangoes (optional)
Pamelo (optional)

Methods:
- Blend the ripe mangoes with sugar and few ice cubes (depend on how dilute you want).
- Pour in the bowl, add sago pearls, cube mangoes and pamelo.
- Best served when chilled.

While, I still have extra mango puree left then I made mango pudding.

Lycee agar-agar Mooncakes

This time, I just used ready Lycee pudding packet to make the above ... :)

Dragonfruit Agar Agar

Mango Dessert

Ingredients:
(1st Layer)5g agar-agar powder
60g sugar
400g water
Sliced mango (optional)

Method:- Mixed all, stir and bring to boil over low heat.
- Pour little bit into mould, put the sliced mango. Let it half set before pour all into mould and allow to cool.

(2nd Layer)
1 packet Hollyfarms Mango Dessert
6g agar-agar powder
1litre water
3 small mangoes, diced

Method:- Mixed all, stir and bring to boil and until dessert dissolve.
- Add the diced mangoes into the dessert.
- Pour into top of the 1st layer and allow it cool before put into refrigerator

Notes : Usually if you make into small mould, no need to put agar-agar powder for the mango dessert.
Ingredient pictures:

Other pictures :

Colourful Jelly Pudding

Last weekend, I had gathering with some friends and made this pudding, which I got the idea from Happyflour. I used Red Man's Konnyanku - Jelly Powder for the Jelly with Agar-agar for the final touch.

Ingredients pictures:

Other pictures:

Beside pudding, I also made Ondeh-ondeh, the recipe you can find here.

Multi-colour Sago Jelly

Multi-colour Sago Jelly (recipe taken from Delightful Sweet Treats)
Tested recipe by : Baking Mum

Ingredients :

(A)
70 gm sago

(B)
2 tbsp agar agar powder

220 g caster sugar (I use only 180 g)

½ tsp salt

300 ml thick coconut milk

1000 ml water

(C)
Yellow, Red and Green colouring (optional)

Method :

- Cook sago until transparent. Wash and drain dry. Divide into 3 portions and colour each portion of sago.
- Boil ingredients (B) and sieve. Divide above into 3 portions. Add each colour sago into each portion.
- Pour first portion into a mould. When slightly harden, pour second portion in. Let is set a little and followed by third portion. Do this until you finish all the portions.

- Chill well before unmoulding.

Mandarin Orange Pudding

Tried recipe from Happyflour
Tasted : nice but more like agar agar