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Indonesian Milk Pudding 2

Serves 4 to 6 Dessert vegetarian, Desserts

Indonesian Milk Pudding 2

Indonesian Milk Pudding 2 is a humble delight often found gracing the tables of Indonesian homes. It's a dish that embodies the everyday comfort of a family meal, where ingredients are measured with intuition rather than precision. The essence of this pudding lies in its generous use of milk and the careful balance of salt, creating a rich, creamy texture that families across Indonesia cherish.

The pudding emerges smooth and luxurious, with the gentle sweetness of sugar and a whisper of vanilla. The starch lends it a delicate firmness that holds its shape while melting in the mouth. It's a dish to be scooped and shared, inviting everyone at the table to savor its simple, satisfying charm.

Ingredients

  • 1 Lmilk
  • 100 gsugar
  • 40 gstarch
  • 1 tspvanilla

Method

  1. Begin by pouring 1 liter of milk into a medium-sized saucepan. Place the saucepan over low heat and gently warm the milk, stirring occasionally to prevent it from sticking to the bottom. The milk should be warm but not boiling, which helps in dissolving the sugar and starch evenly.
  2. While the milk is warming, measure 100 grams of sugar and 40 grams of starch into a small bowl. Mix them together thoroughly to ensure the starch does not clump when added to the milk. This step is crucial for achieving a smooth pudding texture.
  3. Once the milk is warm, gradually add the sugar and starch mixture to the saucepan. Stir continuously with a wooden spoon or a whisk to keep the mixture smooth and prevent lumps from forming. Continue stirring until the mixture begins to thicken, which indicates that the starch is activating.
  4. Add 1 teaspoon of vanilla to the thickened milk mixture. Stir well to incorporate the vanilla evenly throughout the pudding. The mixture should now have a creamy consistency and a pleasant vanilla aroma.
  5. Continue cooking the pudding on low heat, stirring constantly, until it reaches a thick, custard-like consistency. You will know it is ready when the pudding coats the back of a spoon and holds its shape when a line is drawn through it with your finger.
  6. Once the pudding has thickened, remove the saucepan from the heat. Pour the pudding into individual serving dishes or a large bowl, depending on your preference. Allow it to cool to room temperature, then transfer it to the refrigerator to chill and set completely.
  7. Serve the Indonesian Milk Pudding chilled. You can optionally garnish with a sprinkle of sugar or a few nuts for added texture and flavor. Enjoy this creamy, smooth dessert as a delightful end to any meal.
Cover of Authentic Indonesian Cuisine
From the cookbook

Authentic Indonesian Cuisine

This recipe is from Authentic Indonesian Cuisine by Yassine Sbiti — the Indonesian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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