Brownie-infused Indonesian Chocolate Layered Pudding (Vegan)

Brownie-infused chocolate layered pudding

In Indonesia, all agar agar creations are called as pudding or to put it simply the jelly pudding as we know more commonly. Decided to twist it to get a few textures mixed up and hence created this lovely brownie-infused chocolate layered pudding.

Brownie recipe is here (shared earlier by Break&Binge).

The layered pudding recipe is as below:


White pudding layer

  • 150 ml coconut cream
  • 800 ml water
  • 1 tbsp agar agar powder (around 20 gm)
  • 1 tbsp sugar, adjust the level as needed

Chocolate pudding layer

  • 100 ml coconut cream (used the brand Kara)
  • 900 ml water (change the ratio to make it more thick, by adding more coconut cream and less water)
  • 1 tbsp agar agar powder (around 20 gm)
  • 1 tbsp gula melaka (or sugar, if you don’t have it), adjust sugar level as needed
  • 1 tbsp cocoa powder
The proof indeed lies in this pudding!


  1. Heat up coconut cream and water on sim, after mixing well
  2. Slowly add agar agar and continuously stir it
  3. Add sugar and let it all come to a good boil
  4. Layer up this pudding layer in an airtight container
  5. After it comes down to room temperature put it n the refrigerator for settling (lid covered)
  6. Prepare the chocolate pudding layer, in the same way by mixing all the ingredients listed under “chocolate pudding layer”
  7. Putting a big piece of brownie in the center on top of the settled white layer
  8. Pour the chocolate pudding layer (at room temperature) around the brownie and on top of the settled white pudding layer
  9. Refrigerate after covering the lid
  10. When it is fully settled, cut into the slices and enjoy!

Tip: Trying to ensure that brownie piece is big enough to enjoy a bite of brownie in each slice!


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