Looks fresh and delicious. Cold pudding is suitable to accompany a hot day. How to make it is also not bothersome. As the name implies, this silk pudding has a very soft texture like silk, melts and melts in the mouth. Moreover, with the addition of fruit on it makes it feel fresh.
Use of Agar
We use two types of gelatin, namely ordinary gelatin and jelly jelly. For jelly, the measure is half a packet to make the texture a little chewy. But don’t use too much jelly. If you have too much jelly, it will make the pudding feel chewy. The amount of water for gelatin is about 900 cc, but for silky pudding it is necessary to add more water to 1100 ml.
If you don’t find jelly with plain taste, gelatin with other colors and flavors is okay too
Use Maizena for Softer Pudding
The use of cornstarch in pudding also serves to thicken and soften the pudding. Do not directly enter the cornstarch into the pudding mixture directly. Cornstarch needs to be diluted with a little water before adding it to the pudding mixture so that the cornstarch does not clump
Fruity Silky Pudding Topping
For topping, you can use a splash of syrup, nutrisari or fresh fruit juice. I chose the mango flavored nutrisari because I think it is very suitable and fresh to be combined with this pudding.
No Need To Boil
One of the tips in making this silky pudding is to keep stirring the pudding when it is heated over the fire so that the pudding does not clump. Immediately turn off the heat when the pudding starts to foam. Don’t let it boil…
Prepare a Small Size Silk Pudding Mold / Container
Usually this silk pudding is easily crushed when spooned, the way to eat it is very voracious. Silk pudding can’t be sliced, so all you need is some kind of small cup. Immediately pour the pudding into small containers when the pudding is cooked.
