Colorful, delicious and refreshing mix flavor pudding.
Ingredients: (20 x 8.5 x 4.5cm (H) mould )
125ml Coconut Milk
575ml Water
2 tsp Cornstarch
2 1/2 tsp Agar-Agar Powder
60g Sugar
1/4 tsp Matcha Powder
3 pcs Oreo - discard cream
1/2 tsp Purple Sweet Potato Powder
Method:
1. In a blender, lightly pulse oreo cookies till fine crumbs. Some large bits are fine too to create different texture. Set aside.
2. Bring agar-agar powder and sugar to a boil and fully dissolved. Stirring continuously.
3. Add coconut milk and before it start to boiling bubbly, turn of heat.
Matcha Layer:
1. Scoop out 200ml of agar mixture into a measuring cup.
(Meanwhile to prevent the balance agar mixture from hardening/cool down, you need to keep the mixture warm by double boiling method or use lowest heat to keep warm. Note, even the lowest heat will cause the mixture to evaporate and in the end, you will have lesser volume)
2. In another small bowl, mix matcha powder with 2 tbsp agar mixture that you scoop out earlier on. Stir to dissolve well and pour back into mixture in measuring cup. Stir till well combine.
3. Sieve mixture if you see any lumps and pour into mould.
4. Let it cool down and set. (your finger able to touch with a semi-hard surface)
Oreo layer:
1. Scoop out 250ml of agar mixture into a measuring cup.
2. Sprinkle oreo crumbs and stir lightly. Slowly pour mixture onto matcha layer.
3. Wait to cool down & set. (your finger able to touch with a semi-hard surface)
Purple sweet potato layer:
1. Take the balance mixture 200ml in a measuring cup.
2. In another small bowl, mix purple sweet potato powder with 2 tbsp agar mixture that you scoop out earlier on. Stir to dissolve well and pour back into mixture in measuring cup. Stir till well combine.
3. Sieve mixture if you see any lumps and carefully pour into mould.
4. Let it cool down and set. (your finger able to touch with a semi-hard surface)
5. Transfer to fridge to chill till fully set.
6. Remove from mould and cut. Ready to serve.
Happy Cooking.
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