Showing posts with label PUDDING. Show all posts
Showing posts with label PUDDING. Show all posts

Sunday, April 12, 2015


Raisin Bread Pudding

Raisin Bread Pudding is one of the easiest ways to save leftover stale bread from wastage.  In fact those stale bread  can be transformed into interesting and filling meal. .

Below are  4  recipes to try out at home and these make a great breakfast/snack:

Microwave Bread Pudding
Egg Free French Toast
Roti John (Asian French Toast)
Bread Paratha

This  is a dish you can make again and again, as it's versatile enough so you can be a bit creative with it each time.

Could not do more than one layer since my baking dish is 9 x 13 in but a smaller dish allows you to get more layers.

Also added sliced bananas, this is entirely up to you.  Other fruits can be added for flavor and to enhance the look of the pudding.

There are many recipes for bread pudding and several are served with a sauce.  As the pudding itself is delicious on its own, the sauce is something not used.  This recipe is wonderful without the sauce but the sauce made it absolutely delectable.

Raisin Bread Pudding

Sunday, October 19, 2014


Fruit Cocktail Pudding

My son has  been bugging  me to  prepare   this super easy Fruit Cocktail Pudding made with agar agar powder and canned fruit cocktail.

Some might like to make use of the sugar  syrup after draining the fruit cocktail  but prefer to throw it away. Make sure the water and sugar syrup combined do not exceed 5 cups. .

To jazz it up, added a few drops of  yellow food coloring.  This step is required if you choose colorless agar agar powder.  You can use any flavor,/color/fruit you prefer. I just happened to have fruit cocktail on hand.

After the agar agar powder has been boiled, pour this mixture into small mold or into one large bowl/container.

If you want something that tastes great and not fattening, this Fruit Cocktail is for you!

Fruit Cocktail Pudding

Serves  12

10 g  white/colored agar agar powder
5 cups water
250 g sugar
1/2 cup evaporated milk
1 can 836 g fruit cocktail drained


Dissolve agar agar powder in  deep pot containing 5 cups water.

Add sugar, bring to boil using low heat, stirring continuously.

Add food coloring of your choice if using white and evaporated milk, bring to boil again. Remove from heat.  Mix in drained fruit cocktail, stir well.

Rinse the agar agar  mold, pour the mixture into one large container or use the small one.

Let cool to room temperature, refrigerate until ready to serve.

Fruit Cocktail Pudding

Connect with me:

FACEBOOK /     YOU TUBE /     YOU TUBE   /      RSS    /     EMAIL  /  GOOGLE+  / TWITTER

Sunday, July 6, 2014


With the temperature rising, it's time for a refreshing dessert. made of agar agar.   This  low calorie agar2 is derived from  natural water soluble fiber with no fat or starch.

Coconut Cream Agar  is simple to prepare and much healthier than the egg and cream type. What you need is to stir the mixture of agar2 powder, sugar and coconut milk until boiling and thicken, pour into your favorite mould and once it comes to room temperature place them in a refrigerator to chill.

Beside coconut milk, you can add canned fruit, corn, cocoa or even fruit juice to the jelly, the choice is endless, just use your imagination to explore this versatile dessert.


Yield  :  12

12 g agar2 powder
1 liter water
230 g sugar (I used orange colored sugar)
200 ml coconut cream
food coloring if needed
jelly mould


* Dissolve the agar2 powder with one liter of water in a deep pot.

* Add sugar and bring to boil, stirring constantly, add a drop of food coloring if needed, mixed well.

* Now add the coconut cream and bring to boil again.

* Pour into rinsed jelly mould and let them come to room temperature.

* Place the jelly in a refrigerator to cool.

* Serve cool.

Connect with me:

FACEBOOK /     YOU TUBE /     YOU TUBE   /      RSS    /     EMAIL  /  GOOGLE+  /  TWITTER

Sunday, February 16, 2014


I always love pudding especially made with coconut milk. It has a special sweet flavor that you can't get with whole milk. After long time, my son requested to make corn pudding this weekend. So have sent him to purchase the most important ingredient for making the pudding,  sweet corn.

I'm aghast and extremely disappointed when he brought home  a can of  corn, guess what?  It's cut young corn. So I have to devise my plan for making another pudding.

This Rice Flour pudding comes into my mind. Have other obstacle, no fruit is available to add in, so go ahead making Rice Flour Pudding without any fruit.

So glad my son really enjoyed having this soft, sweet and creamy pudding.  We completed them in one sitting.

You can make this Rice Flour Pudding firmer by reducing the amount of liquid so as to facilitate easy slicing. Have used one cup of coconut cream or thick coconut milk but if  much creamier flavor  is required, do add more coconut  cream but cut down the water used.  For healthier option, white sugar can be replaced with palm sugar.

Serves  :  6-8

1 cup rice flour
1 cup coconut cream
2 1/2   cup water
3/4 cup white sugar
1/4 tsp salt
1 cup  sliced fruit (banana, jackfruit)


Combine rice flour, salt, coconut cream and 2 cups water in a bowl. Strain.

Place  sugar and remaining water in a pot,  cook until sugar is dissolved.

Add in the rice flour mixture,  stirring constantly to prevent sticking to the bottom of the pan  until bubbles appear on top.

Remove from heat, add in the fruit (if using). Stir to combine.

Pour into individual  serving bowls  or  a shallow tray. Leave to cool at room temperature.  Serve warm or cold.  Store in a refrigerator if you want to serve it cold.

Connect with me:

FACEBOOK /     YOU TUBE /     YOU TUBE   /      RSS    /     EMAIL  /  GOOGLE+  /  TWITTER 

Sunday, August 11, 2013


This is  a real simple chocolate pudding to be enjoyed as a dessert or just to satisfy the cravings of all you chocoholics out there.

Make sure the baking  dish is deep enough to avoid spilling and easy stirring.  For deliciously dark, low fat and indulgent dessert, this irresistible  chocolate pudding fits the bill perfectly.

If desired, serve each pudding with a dollop of whipped cream or sliced fruit on top.  Hope you'll enjoy, as much as we do!

Servings     :      4

3  tablespoon  cornstarch
1/2  cup sugar
2  tablespoon  cocoa powder
2  cup  milk
1  tablespoon butter
1/4 tsp salt
1 tsp vanilla extract


Combine corn starch, cocoa powder, milk  and salt in a bowl. .

Strain the mixture into a  deep 1.5 litre saucepan..

Add in the sugar, stir to combine.

Heat the mixture over medium heat, stirring constantly  until pudding comes to a full boil, reduce heat, continue whisking until thick for 2-3 minutes more.

Remove from heat,  stir in butter and vanilla extract.  Pour into individual serving dish.  Let cool at room temperature.

Cover surface of each serving with plastic wrap. Chill in a refrigerator till serving time.

Serve each pudding with a dollop of whipped cream or sliced fruit  on top if desired.

Bookmark and Share

Connect with me:

FACEBOOK /     YOU TUBE /     YOU TUBE   /      RSS    /     EMAIL  /  GOOGLE+ 

Sunday, September 30, 2012


A nutritious and refreshing  dessert made with soy milk. I had use a store bought and mildly sweetened soy milk but if you can get hold of unsweetened ones that is so much better.

Also added about a cup of  sliced canned peaches but this is optional, feel free to choose other fruit of your choice. This fruit enhance the flavor and make it prettier too.  Serve your guest with a beautiful  jelly set in a smaller jelly mould.

Soy milk can be a healthy alternative to diary milk for people who are lactose-intolerant or vegan.


10g agar powder
1  liter soy milk
1/2 cup water
2 pandan leaf knotted
200g  castor sugar
sliced  peaches (optional)


Dissolve agar powder in water and  soy milk.

Add sugar and pandan leaf, stir and bring to boil over low heat.

Now mix in the sliced peaches (if using).

Pour mixture into rinsed mould and let cool to room temperature.

Refrigerate until ready to serve

Wednesday, December 21, 2011


Savory Bread Pudding

Savory bread pudding is a perfect comfort food. Not only it is versatile but it happens to be quite filling too.

Made with cubed sandwich bread or other type of crusty bread, soaked in milk to soften and adding fresh or cooked vegetables of your choice to the batter. Addition of green chili or black pepper gives this a distinctive taste to rather bland pudding.

This is a wonderful meal to share with your family and friend.

Servings     :    6

250g bread 1-in cubed with crust
2  cup  milk
2 Tablespoon  cornflour
2 Tablespoon  oil
2 medium onion thinly sliced
1 tomato chopped
1/2  cup  carrot grated
2 green chili chopped
2 Tablespoon chopped cilantro
salt and black pepper to taste


Combine 2 tablespoons of milk with cornflour, keep aside.

Heat the oil, add the onion, fry until soft but not brown,  remove from heat.

Place cubed bread into mixing bowl, pour in the remaining milk and let soak for  5 minutes.

Preheat oven @ 180C and grease  a shallow  6 x 10 in baking dish.

Add in salt and cornflour to the bread, stir well.

Reserve some of the onion, tomato and cilantro for topping, add the rest together with carrot, black pepper and  green chili. to the bread mixture. Combine well.

Pour the batter into prepared pan, bake for 30-40 minutes or until a skewer inserted comes out clean.

Let stand for 10 minutes before serving.

Linking to  Yeastspotting 12-23-11

Connect with me:

FACEBOOK /     YOU TUBE /     YOU TUBE   /      RSS    /     EMAIL  /  GOOGLE+ / TWITTER

Saturday, November 12, 2011


I'd seen this in various blogs and really tempted to try. Have turned the recipe into eggless version by replacing an egg with yogurt.

Also baking it in a deep  1.5 liter oven proof  pudding dish  instead of ramekin. This pudding is a breeze to make and really yummy.  It was dark and so moist, they never last long in my house.  Never imagined  that with this simple ingredients can become such  a delicious treat!

Source :
Serves  :     4

1 C  flour
2 tsp baking powder
2 tsp cocoa powder
1/2 C brown sugar
2 TB melted butter
pinch of salt
1/4 C  yogurt
1/2 C  milk

1/2 C  brown sugar
3 TB   cocoa powder
1 C  strong coffee


Preheat oven  @ 180 C.

Sift together dry ingredients.

Add butter, yogurt and milk to the dry ingredients, stir until combined.

Pour into greased 1.5 liter baking dish , sprinkle over cocoa and sugar. Pour over coffee, do not stir.

Bake for 45 minutes or until a skewer inserted comes  out clean.

Dust with cocoa powder  or cinnamon and sugar, serve with ice cream if preferred.

Friday, August 5, 2011


sweet potato jelly recipe @

This is a  quick and easy dessert  that are good to look at and fun to eat too.

Actually you can add all sorts of things with jelly, it is the ultimate flexible dessert. For this jelly, it comprises of 2 layers, one is using agar powder while the another layer makes of mashed sweet potato and agar powder.

Make sure the bottom layer is almost set before pouring the top one. You can use either individual jelly mould or pour into a  large serving dish. This is so refreshing and yummy!

Monday, August 1, 2011



This is the easiest dessert you can make,  though it involves a constant stirring on stove top, to satisfy your sweet craving. Made of semolina,  unsweetened cocoa powder, low fat  milk and condensed milk. Adding the condensed milk is optional but it does improve the flavor of this pudding.

Dry roast the semolina to remove its raw taste and any lump until it turns slightly darker color. This pudding is so much healthier since the sugar is kept to a minimum. This creates  a deliciously smooth , slightly sweet  and satisfying  dessert!

Yield    :     3 individual cups

2  C  law fat milk
5  TB  semolina
1 and 1/2  TB  cocoa powder
2  TB  sugar or to taste
2 TB  condensed milk (optional)
1/2 tsp vanilla extract
2  TB  toasted almond/cashew


Dry roast semolina in a deep pot until the it changes to tan color and aromatic.  Pour in milk and cocoa, stir and bring to boil.

Now add the sugar,  stir and  simmer with constant stirring over low heat until it thickens and  large bubbles begin to rise up. Add in vanilla and remove from heat.

Pour into individual  cups, let cool at room temperature.

Refrigerate until ready to serve.

Bookmark and Share

Connect with me:

FACEBOOK /     YOU TUBE /     YOU TUBE   /      RSS    /     EMAIL   

Friday, April 8, 2011



It is a traditional dessert of Malaysia and Singapore, made of green bean flour, coconut milk and palm sugar. If  palm sugar unavailable, you can use dark brown  sugar instead.

This can be prepared by steaming or stirring over stove top until thicken. I use 2nd method. Traditionally they are garnished with coconut crumbs but I omit this, just sprinkle with toasted sesame seed for garnish.

My mum used to prepare them but at that time, you can't get the green bean flour so you've to do it from scratch. It's tedious process but it tasted fabulous  and so fragrant. Now I tried to re-create them using Zarinah Anwar's recipe from the book called The MPH Cookbook.


1  cup  green bean flour
2 1/2  cup  coconut milk
1/4 tsp salt
2 tablespoon  toasted sesame seed (optional)


230 g palm sugar
1/2  cup  water
6  tablespoon   white sugar (used 2 tablespoon)
1 screwpine leaf (optional)


Combine all ingredients in a pot. Bring to boil. Strain then leave to cool.


1.  Combine flour, syrup, coconut milk and salt in a mixing bowl. Mix well, strain into greased  7 in pan, steam for 5 minutes. Stir and steam another 5 minutes.  Remove and stir, continue steaming for 30 minutes Remove and cool completely before slicing.


2.  In a mixing bowl, combine flour, syrup, coconut milk and salt. Strain and put into deep pot. Using medium heat, stir constantly until thicken about 15 minutes. Pour into greased  7 in pan, sprinkle with toasted sesame seed (optional) and  let cool completely before slicing.

Linking to  The Greedy Eighties

Connect with me:

FACEBOOK /     YOU TUBE /     YOU TUBE   /      RSS    /     EMAIL  /  GOOGLE+  /  TWITTER 

Saturday, April 2, 2011



We're experiencing hot weather recently and the this is the best time to enjoy cold dessert. My son volunteered to cook this simple agar agar since this is also his favorite dessert.

This is the most basic and easiest way to prepare. Mix up everything and bring to boil, That's it. Pour into rinsed mold and let them set. My son uses clear agar agar but added fresh fruit to them. You can add any flavoring of your choice. The possibilities are endless as to the shape and color, just use your imagination and creativity to create.

Yield   12 cups

1 pack of 12g agar powder
4 C  water
230g sugar
1  C  fresh orange wedges
1  apple cut into small pieces
1  C  fresh pear cut into small pieces


*  Dissolve agar agar in water.

*  Add sugar, stir constantly and bring to boil over low heat.

*  Remove from heat, add in the fruit. Stir well.

*  Pour into rinsed mold and let cool at room temperature.

*  Chill in a refrigerator.

Linking to  Agar-Agar Contest

Linking to Cooking By Him

Wednesday, December 1, 2010



This is a sweet dessert of South  Asian.  They have different varieties which is made with semolina, rice, sago, vermicelli, carrot, almond,  chana dhal and many more normally boiled in milk,  sweetened with sugar and flavored with cardamom, raisin, pistachio or almond. It varies from region to region.

But now I used fresh pumpkin, first boil then mash them. Quantity of sugar is entirely up to you. This is so creamy and light, best taken after completion your main meal. Cashew and raisin can be fried in ghee (clarified butter) but I just roasted my cashew without them.

250g pumpkin mashed
1 C milk
1 C water
1/2-3/4 C sugar
1 tsp cardamom powder
2 T raisin
2 T cashew roasted


* Place water and milk in a deep pot, bring to boil.

* Add in sugar and mashed pumpkin, stir until sugar is dissolved.

* Now add the cardamom, stir and remove from heat.

* At the time of serving garnish with raisin and cashew.

Wednesday, November 3, 2010



My new and innovative way to use leftover bread is not only simple to make but turns out great.. Adjust the sugar according to your preference.

If you want you can add raisin or other fruit to the batter, it 's so delicious and fragrant because of the coconut milk. My family really enjoyed having this with a cup of  coffee.

Saturday, September 25, 2010



My kids really love to have cold dessert especially during hot spell now. You can really felt the intense heat outdoors. Lucky for those work in an air conditioned environment.

This jelly is pretty simple to prepare. What needs to prepare is the green bean aka mung bean before hand. Just boil the cleaned mung bean with water and salt until it is really soft and almost dry. Either mash or blend the bean but I just mash them with a spoon.

Added evaporated milk but you can also use coconut milk for real tasty dessert. It tasted divine on hot summer days!


1 pack x 12g agar powder colorless
250g sugar
3 cups water
2 cups milk/coconut milk
150g dry mung bean boiled and mashed


* Dissolve agar powder in water. Add sugar and bring to boil using medium heat, stirring occasionally.

* Add mashed mung bean and milk, bring to boil again.

* Pour into rinsed mould and let cool. Once it comes to room temperature, refrigerate.

* Serve cold.

This goes to My Legume Love Affair 27

Friday, September 3, 2010



There are several types of payasam, a dessert cooked in milk or coconut milk , sweetened with sugar/jaggery and flavored with raisin, cashew, saffron, almond and cardamom.

It is essential dish in many Muslim and Hindu feasts and celebrations. It is often made with rice but other ingredients such as vermicelli, broken wheat or green gram dal can also be used.

The vermicelli (semia) is lightly roasted with ghee but now I used oil, this is added to boiling milk and cook until soft. Quite fast to cook and very delicious. This is how I made the payasam.


1 cup vermicelli
3 cups milk
1/2 cup sugar
2 T oil
2 T raisin
2 T cashew
1/4 teaspoon cardamom powder


* Heat the oil, fry the raisin and cashew, remove. In the same oil fry the vermicelli until light brown, transfer onto a plate.

* Pour the milk in the pot, bring to boil. Add the vermicelli and sugar, cook until vermicelli turns soft. Add the cardamom powder.

* Add the cashew and raisin, stir well.

* Place onto individual bowl to serve. Enjoy them hot or cold!

Sunday, August 22, 2010



Sago is a natural food which is in existence for centuries. During the period of East India trade, it was a product traded in the region and even considered to be superior substance when it was first imported to Britain in 18th century. It is used to be added to soups and made into puddings and desserts.

This yummy dessert of Malaysia and Singapore is really easy to prepare. Made of pearl sago, water and sugar, boil using medium heat and constantly stirring to avoid it sticks to the bottom of the pan, once the bubble appears you can safely remove from heat. Transfer this into rinsed pan or small cups to cool. To serve, roll them with grated coconut with salt added. Simply great for dessert or as a light snack. This is my mum's favorite dessert. She  used to serve  this after school  but  now I have to prepare myself to enjoy them..


1 C pearl sago
1/2 C sugar
2 C water
red food coloring
1/2 of fresh coconut, grated
3/4 tsp salt


* Soak sago pearl for 15 minutes, rinse and drain. Wet the 7 inches pan with water. Mix some salt to the grated coconut and keep aside.

* Place sugar and water in a deep pot and bring to boil.

* Add a drop of food coloring and stir.

* Now add the drained sago pearl and stir until the bubble appears on top.

* Transfer the sago into rinsed 7 inches pan and leave to cool.

* Slice and coat with grated coconut to serve.

Linking to  My Collection & Memories Contest

Saturday, August 14, 2010


As requested my by son, I have prepared this popular jelly using agar2 powder. Really refreshing and yummy. If you are unfamiliar with agar2 powder, do check out here. Agar is the best substitute of gelatin and as thickening agent for custards, sauces, puddings and candies.

This quick and delicious can be prepared in a jiffy.  What you need is to stir the mixture of agar2 powder, sugar and coconut milk until boiling and thicken, pour into your favorite mould and once it comes to room temperature place them in a refrigerator to chill.

Beside coconut milk, you can add canned fruit, corn, cocoa or even fruit juice to the jelly, the choice is endless, just use your imagination to explore this versatile dessert.

This handwritten recipe is my family favorite dessert. It was given by my aunt and I have made them on regular basis when we need a dessert in a jiffy.


1 pack of 12 g agar2 powder
1 liter water
230 g sugar
200 ml coconut milk
food coloring
jelly mould


* Dissolve the agar2 powder with one liter of water in a deep pot.

* Add sugar and bring to boil, stirring constantly, add a drop of food coloring, mixed well.

* Now add the coconut milk and bring to boil again.

* Pour into rinsed jelly mould and let them come to room temperature.

* Place the jelly in a refrigerator to cool.

* Serve cool.

This goes to  Give Me The Recipe  
Connect with me:

FACEBOOK /     YOU TUBE /     YOU TUBE   /      RSS    /     EMAIL  /  GOOGLE+  /  TWITTER 

Monday, April 26, 2010



Of late my son seems to have lost interest in taking bread with his usual spread, it's a pity to see the loaf lying untouched in the pantry. To save this from wastage I have baked this eggless pudding using the bread slices and it turns out amazing and is a hit with my family.


8 slices bread shredded
1 cup water
1 cup evaporated milk
7 tablespoons fine sugar
2 tablespoons cornflour
1 heaped tablespoon unsweetened cocoa
1 teaspoon vanilla essence
1/2 cup raisin


* Soak the bread in water for 15 minutes. Preheat oven @ 180 C.

* Combine together milk, sugar, cornflour, cocoa, raisin and essence until well combined.

* Pour the mixture onto bread, mix well. Pour into 7 inches greased pan and bake for 45-50 minutes or until a toothpick inserted comes out clean.

* The pudding could be taken warm or cold.


Thanks to Azatie for sending me this beautiful card.


Foodie Friday
Sweet Tooth Friday
Show And Tell
Recipe Linky
Fabulous Friday
Feature Yourself Friday
Its Hodgepodge Friday
Fresh Clean And Pure Friday
Frugalicious Friday
Friday Potluck
Food On Fridays
Flaunt It Friday
Made By You
Craft-O-Maniac Monday 

Wednesday, November 11, 2009



Bread pudding is a great way to use your leftover bread into delicious and easy dessert. You can use either white bread or sturdy french bread works well too.

Some recipe calls for soaking the bread for several hours but now I have soaked mine for only 30 minutes. It is a satisfying comfort food that most people crave. Nothing beats warm bread pudding on a cold night.