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:
Ingredients:
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
Procedure:
- Heat up coconut cream and water on sim, after mixing well
- Slowly add agar agar and continuously stir it
- Add sugar and let it all come to a good boil
- Layer up this pudding layer in an airtight container
- After it comes down to room temperature put it n the refrigerator for settling (lid covered)
- Prepare the chocolate pudding layer, in the same way by mixing all the ingredients listed under “chocolate pudding layer”
- Putting a big piece of brownie in the center on top of the settled white layer
- Pour the chocolate pudding layer (at room temperature) around the brownie and on top of the settled white pudding layer
- Refrigerate after covering the lid
- 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!
Break&Binge 