Agar Agar Chocolate Pudding / Coklat Puding

A Malaysian Dessert

Singapore, cover, Ellice Handy, My Favourite Recipes, 1960Here;s one of the many Malaysian sweets that uses Agar Agar, the seaweed-based ge gelatine. Recipe adapted from Ellice Handy:

Agar Agar Chocolate Pudding



Agar Agar

Agar Agar

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



Cocoa Powder

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.


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