Layered Bandung Cincau Pudding
Ingredients
- 10 grams agar-agar powder
- 800 ml water
- 150 grams sugar
- 4-5 small pieces rock sugar
- 1 can evaporated milk or fresh milk
- 2 tablespoons cornstarch
- A little rose syrup
- Grass jelly
Preparation
Cook water and agar-agar powder until fully dissolved and clear.
Add sugar and rock sugar, cook until dissolved.
Add evaporated milk and cornstarch, cook until boiling, then turn off heat.
Set aside 2 cups of the pudding mixture and add rose syrup; stir well.
Prepare the mold, pour 1 cup of the rose syrup mixture into it, and refrigerate until slightly set.
Pour the white mixture onto the pink layer, add grass jelly, and refrigerate until slightly set.
Add the remaining 1 cup of pink mixture on top, and refrigerate until fully set.
Tips
If the pudding mixture hardens, heat it over low heat.
Before pouring each pudding layer, score the surface lightly with a fork to ensure layers adhere well.
