A Malaysian Dessert
Agar Agar Chocolate Pudding
½ cup softened Agar Agar
1 cup Water
1½ cup diluted Evaporated Milk
2½ tablespoons Sugar
1½ tablespoons Cocoa powder
¼ teaspoon Salt
¼ teaspoon Vanilla Extract
1 Egg beaten to stiff froth
First, lay out all the ingredients in the Mise en Place.
Make the diluted Evaporated Milk by mixing ¾ cup Water with ¾ cup Evaporated Milk.
Boil the Agar Agar in Water until it is dissolved.
Next, add the Milk, Sugar and Salt. Mix the Cocoa Powder with a little hot Water to make a smooth paste, and stir this into the mixture. Allow to simmer over a low fire for about five minutes.
Pour the mixture through a fine wire sieve into a bowl. Add a few drops of Vanilla Extract and fold in the Egg White. Pour into a mold, cool and then chill in the refrigerator. Mrs. Handy says this is good served with a thin custard. This recipe makes enough pudding for about two small servings, and may be increased for a larger group.