Milk Puding/ Dadih Susu

Eid Muabrak!

Boy I haven't written here in a longgggg time! I told myself that I'm going to blog more in 2019. But little did I know that I was going to be baking a bun in my oven for 9 months! That's one heck of a recipe alright. LOOOOONG PROOFING TIME FOR SURE!

Here I am, with my 5-month-old baby on the floor, wanting my attention. Breathe in and out...

I always crave for these Milk Puddings in Ramadhan. Something about swallowing/slurping these cold jiggly puddings during iftars that is so satisfying. The thing about Malaysian desserts is that it is to difficult to find 1) a recipe that I like, 2) a recipe that uses a proper measuring system and not the usual (agak-agak la ikut tekak) *facepalm*.

Below is the recipe with the ratio that "kena with my tekak". There are certainly different variations of flavors but I like the original flavor best..

Milk Pudding/Dadih Susu

10g of agar powder

1 cup of milk powder

4 tablespoon of condensed milk

2.5 liters or 10 cups of milk

1 liter or 4 cups of hot water

180g or 3/4 cup of sugar

1 tsp of vanilla(optional)

1. Put in the water and agar powder in a large pot over medium heat. Dissolve the agar powder. 
2. Add in the sugar and milk powder and mix until they dissolve.
3. Add milk, condensed milk and vanilla. Use a whisk to mix them well.
4. Remove from heat and let it cool slightly.
5. Transfer into small containers or molds.
6. Let it cool to room temperature and put it in the fridge for a few hours to chill.

I shall leave this recipe here for me to look at next Ramadhan! 

Toodles!