Puding Merah Putih Saus Mangga

I love pudding. Unfortunately, none of boys nor husband likes pudding, be it porridge like or jelly like. So I hardly prepare pudding. In Indonesia, our pudding is always jelly like, and often served with sweet sauce or cream.

Mango Layer
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– 1/2 of a mango, cubed
– 1/2 tbsp colorless agar-agar powder
– 1 tbsp sugar
– 1/2 c of water

How To
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– Wet your mold and spread cubed mango
– Bring the rest of the ingredients to a boil
– Pour slowly on mango and let it set (5-8 minutes)

Milky Layer
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– 240 ml x 3 nut milk
– 1 pouch agar-agar powder
– 1/3-1/2 c sugar (depending how sweet you’d like your pudding to be)

How To
—-
– Bring everything to boil
– Slowly pour onto mango layer
– Let set completely (20-30 minutes), in the fridge.

Note
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If you pour milky layer while still boiling hot, mango layer will float to middle once cooled. If you’d like mango layer will be on the top/bottom, pour milky layer when slightly cooler – I did not have time to wait  Read: lazy waiting

Filipino Jelly/Red Layer
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I have to say this jelly powder, although also seaweed base, same as agar-agar powder, it has differ texture, firmness, and smell. The packaging does mention many liquids of water, milk and evaporated milk to be used in one pouch though. If you have Indonesian agar-agar powder, use that instead, or the Thai agar-agar powder.

– 1 pouch Mr. Gulaman red jelly powder
– 1/2 c sugar
– 240 ml x 2 water (should next time I will be using the same brand, I think I’d like to add another 240 ml, for softer result)

How To
—
– Boil all ingredients and take off from heat
– With a straw, make cylinder holes all over milky layer, then pour red jelly
– Let set (at room temperature) for 20-30 minutes.

Serve pudding with Mango Sauce!

– Place half of mango in a food processor/blender with 2 tbsp of sugar and enough nut milk (consistency is as you wish, so it can be 1/4 c of milk, more or less)
– Process until smooth