Kitchen by TILAH

Cocktail Pudding with Cream Milk (Puding Cocktail Berkuah)

I had a request for this recipe from a reader, Sister Norain Tulos.  I actually had it in my archive for what must have been the longest time.  I remember browsing through the various recipes and I saw this particular recipe.  I told myself then that I should give this recipe a try soon enough.  Then a few days later, I got the request.  The reader had definitely jolted my taste bud and the next thing I knew, I was looking for the ingredients at the supermarket.  Thanks to Norain Tulos, for making this request. I love this dessert.

As I am typing this over my lappy, it is raining cats and dogs outside the window.  Splatters of the rain just makes me feel very lazy and I could almost hear the calling of my eyes, to put everything aside and go to sleep.  However, I am not to enjoy napping sessions for at least the next few years since I have two cute boys who simply adore me and wants my attention all the time!  

Nevertheless I do wish I am on someone's lap right now. Almost falling asleep, smelling the rain from the slightly opened window. Ok, better not. I have to be careful what I wish for. Since I am a supermodel, I might break my husband's knees. ;p I am definitely lazy now though, so this is going to be the end of my crap. Let's get to the ingredients.


Cocktail Pudding

1 packet of Konnyaku Jelly Powder  - fruit flavoured (about 10 grams)
1.1 litres of water
1 can of full cream evaporated milk
1 egg
200 grams caster sugar
1 can of fruits cocktail - drained and syrup set aside
1 packet of Nata de Coco - optional (I will add this in the next time I make this dessert)

Cream Milk

2 cans of evaporated milk
800 ml of water (or you can use the evaporated milk's can to measure as one can equals to 400 ml)

2 egg yolks (I used one only)
1 teaspoon of vanilla essence
6-8 tablespoons of caster sugar (more or less depending on your preference)
drained syrup set aside from the can of cocktail


Method for Pudding:

1. Mix the Konnyaku jelly mix with caster sugar in a bowl.

2. Add water in pot.

3. Add milk and stir.

4. Turn on fire and as the mix begin to heat up, add the egg and whisk to incorporate for a few seconds then bring to a boil whilst stirring every now and then.

5. Once the mix has boiled, bring fire to medium and add the jelly and sugar mix bit by bit and stir.

6. Bring fire to low and simmer for about ten minutes whilst stirring every now and then.

7. If you are using a separate container, you can arrange your fruit cocktail in the container and pour the pudding mix over. If you are using moulds, arrange your cocktail in the moulds and pour the pudding mix into the moulds. As for the rugged me, I poured the fruit cocktail over the pudding mix...hehe..straight into the pot. ;p

8. Fold the fruit cocktail into the pudding mix and leave to set.

Method for Cream Milk:

9. Add all ingredients into a pot. Whisk to incorporate for a few seconds.

10. Turn fire on and bring to a boil whilst stirring every now and then.

 11. Leave to set. 

12. Let cool before refrigerating. Best to refrigerate overnight. Yes, I am brutally rugged! I put both pots straight into the fridge. Chop-chop job! ;p

Serve by cutting the pudding into squares or by cutting into small cubes and pouring the cream milk over.  Hmmmmmm.....forget yourselves!

Happy Kitchen-ing!


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