Sunday, August 13, 2017

Chocolate Coconut & Yuzu Fantasy Pudding

Pudding is one easy dessert to make liked by all, especially with kids
But for this pudding with a twist, it's different story. Not the most difficult challenge I ever encountered, but it's can be quite tricky too, more steps to do and timing is crucial here
A challenge by IG baking group homemadelovers, this pudding is nice and refreshing, you can choose any flavour you prefer
For me, I used chocolate and yuzu. Not common combination, but it actually worked :)

To make this pudding, you need to have 2 similar moulds, and then the first thing to do was to make  the "coconut" for the filling in the yuzu pudding. Followed by making both chocolate and yuzu pudding

What you need:
(with modification)

For the "coconut":
250ml light coconut milk
100ml fresh milk
100g sugar
15g plain / coconut Nutrijell (can replace with plain Konyaku jelly)

For chocolate pudding:
1150ml chocolate milk
10g plain agar agar powder
7g chocolate Nutrijell (can replace with plain Konyaku jelly)
150g sugar
1 tsp chocolate paste

For layered pudding:
Yuzu layer:
600ml yuzu juice
7g orange / lemon Nutrijell (can replace with plain Konyaku jelly)
7g plain agar agar powder
70g sugar
Coconut layer:
7g plain agar agar powder
500ml coconut water
100g sugar

For the glue:
7g plain agar agar powder
50g sugar
350ml water


To make "coconut"
  • Bring to boil all ingredients in a pot, keep stirring. Pour into one of the mould, let cool
  • When it's completely cooled, using either a spoon or fork, dredge the jelly into long strips resembling coconut flesh. You may grate it too. Keep aside (The taste is really like real coconut flesh!)
To make chocolate pudding
  • Bring to boil all ingredients, keep stirring and pour into the mould. Leave it to cool and set

To make layered yuzu pudding
(done in 2 separate pots together)
  • Bring to boil all ingredients, keep stirring. After boiled, keep the fire on at the very lowest
  • Get ready the other mould
  • Scoop 3 ladles of yuzu layer into the mould, leave it until it's half set (check by touching the surface lightly, you should feel a layer formed)
  • Now scoop 2 ladles of plain layer over the half set yuzu layer, and then sprinkle the coconut flesh and leave it until half set
  • Repeat until all both pudding used up and the height of the pudding is about the same as the chocolate pudding
  • (do not forget to off the fire used to warm up both pots!)
  • Leave it to cool and set

How to assemble:
  • Cut the chocolate pudding and layered yuzu pudding in the same manner
  • Place them alternately until it looks something like this:

  • Now cook all of the "glue" ingredients. Once boiled, gently pour bit by bit over the pudding. Slightly open the gaps in between to make sure they're glued well. Leave to cool
  • Take note of the different height of the pudding. I used small knife to level everything once it's cooled completely
  • Unmould the pudding and you're done! :)

Pretty, huh? :)

See the "coconut"? :)

This is not only pleasant to the eyes, it's yummy too :)

The modification I did, besides the flavour I chose, it's also the amount of jelly and agar agar powder used to suit my liking (I do not like it to be too firm)
As a result, it's more challenging to assemble as it's softer than it should be
Tough, but no regret :)
Will I make this kind of pudding again? Maybe. When I have the mood and the time :)

Tuesday, August 1, 2017

Mosaic Swiss Roll

Another challenging homework to do for IG baking group homemadelovers. Having tried a few times with no luck in getting the browned outer skin for the roll, I was so happy that finally I got it :)

This roll cake is called mosaic as it typically has colors in it, a combination of a few giving a nice shades as what we usually find in mosaic arts. This is something I still have to work on, my colors were barely visible LOL
As of the taste and texture, I cannot complain. It's soft, spongy and yummy. A great recipe I must say
Here's what you need:
8 egg yolks
2 egg whites
65g caster sugar
40g plain flour
20g corn flour
10g milk powder
100g butter, melt
a few different food color / paste of your choice (I used pink, green and yellow)
buttercream / jam of your choice for filling (I used Nutella)
  1. Prepare a swiss roll pan (25x30cm), grease and line. Preheat oven to 200degC
  2. Beat eggs, sugar until doubled in size
  3. Add in sifted  plain flour, corn flour and milk powder, mix well
  4. Add in a few tablespoons of the batter into melted butter and mix well
  5. Pour in the butter mixture into the remaining batter and fold in gently
  6. Scoop in a few tablespoons of batter to small bowls and add in color as preferred, fold in gently and scoop into piping bags. Also scoop in the remaining batter with no color added to a piping bag
  7. Pipe all of the colored batter alternately, and followed by the non colored batter over it
  8. Bake for about 20mins until the top evenly browned dry to the touch (I used 180degC for about 17mins and 5mins more with only top heat)
  9. Remove from oven, invert and remove the baking paper. Prepare another cooling rack with baking paper on it, place on the cake and invert once more, leave to lukewarm
  10. Spread the filling, and roll the cake. Tighten the baking paper on each side to secure the rolled cake and keep in the fridge for about an hour before slicing

I was so happy looking at the browned skin :)
This was the impatient me cutting the cake right after done with the rolling. Such a messy cut LOL
Neater cut after kept in the fridge for an hour
This cake is soft  and yummy. Another swiss roll recipe I will keep :)
Need to work on those colors! I want something more visible than this haha..


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