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It is very soft and creamy with a melt-in-your-mouth sensation Gyu Kaku Pudding. We’re making one of the recently popular desserts, a Milk Panna Cotta a.k.a. Gyu Kaku Pudding. It’s simple and tasty with plain Condensed Milk. For the sauce, you can use palm sugar or Swiss Choco Condensed Milk.
Ingredients of Gyu Kaku Pudding Recipe
Here are the ingredients for the Gyu Kaku pudding. We need whipping cream, gelatin, and vanilla extract. I won’t use milk. I’ll mix water and Plain Condensed Milk. It’s already sweet, so we won’t need any more sugar.
For the sauce, I’ll make Brown Sugar Caramel Sauce. We need brown sugar, white sugar, and water. You can also use only one type of sugar and make Caramel Sauce or Brown Sugar Sauce. If you love chocolate, you can instead use Swiss Choco Condensed Milk for the sauce. Lastly, I’ll use roasted cashew as the sprinkles. Or, you can use Kinako Powder instead.
First, we’ll make the Milk Pudding or Panna Cotta. We use gelatin powder, so add 1 – 2 tbsp of cold water. If you use gelatin sheets, weigh them dry to the amount specified in the recipe, then soak them in cold water. Once they’ve absorbed the water and become soft, we can add them to the Gyu Kaku Pudding mixture. After only a while, the gelatin powder has absorbed the water and it’s ready to use.
Then, prepare a pan. With the heat, off, combine the cream, water, vanilla extract, and Plain Condensed Milk. Condensed Milk is a great addition for baking and beverages, as well as a topping for food and drinks. It tastes creamier and softer, leveling up a regular dish. Cook this on medium-low heat so it doesn’t burn. Cook until it simmers with little bubbles like this. You don’t have to bring it to a boil. Turn the heat off. Add the soaked gelatin in and mix well.
The difference between gelatin with jelly or agar is that you don’t have to boil the liquid to mix it in. The gelatin just needs to be able to melt. Then, we can pour it into a mold. But, it tends to take longer to set than agar or jelly powder.
This step is optional. I’m straining it just in case there are lumps or dirt inside. But, you can pour it directly into the mold, too. Prepare the bowls or mold and pour the mixture in. Let it cool down a bit, then you can place it in the fridge. Chill for 3 – 4 hours until it sets.
Then, make the sauce. Heat the pan on medium. Add the sugar and a bit of water just to wet the sugar. We add water so the caramel can be cooked evenly. Otherwise, some may be cooked well and some may burn. Let it cook until it browns and is fragrant. Here, I want the caramel to be a bit dark and thick. The flavor will be more intense and it’ll have a slightly bitter note that’s very delicious. Add water and let everything comes together. Add the brown sugar in, too.
We add brown sugar to enhance the flavor and color. Also, the texture will be thicker but it won’t be too sweet. So, we mix two types of sugar. Cook until the sugar is dissolved and the sauce thickens a bit
Strain the sauce because brown sugar usually still has some dirt in it. It shouldn’t be too thick because it’ll thicken even more when it’s cooled. Once the sauce is done, we’ll grind the cashews. You can use a blender, or pound it manually and sift it. It’s very soft and creamy with a melt-in-your-mouth sensation.
The Gyu Kaku Pudding isn’t too sweet so when you add the Brown Sugar Caramel Sauce, it’s very balanced. Don’t add too much sauce, though. The cashew sprinkles add aroma and savoriness. It also completes the texture of the dish. The one with the Swiss Choco Condensed Milk topping is also interesting. You can taste the chocolate. Also, chocolate and cream are a great flavor combination.