Pudding Specials

Pudding is the name for a variety of desserts that are generally made from boiled, steamed or baked ingredients. The term pudding is also used for various types of pies containing animal fats, meat, or baked fruits. Pudding can be interpreted as a dessert that has a sweet taste and made of gelatin. But there are types of pudding that is not made of gelatin, ie from eggs and starch flour mixture. Pudding with raw milk (yogurt), cornstarch, tapioca, or eggs served after cooled first. This pudding tastes sweet with chocolate, caramel, vanilla, or fruit flavors. Instant pudding flour makes it easy for people to make pudding because it only needs to be mixed with milk or hot water. In Indonesia there are various types of traditional flavor pudding that uses young coconut, brown sugar, coconut milk, black glutinous tapai, or a mixture of suji leaves and pandan leaves. Fruits used for pudding such as orange, pineapple, soursop, mango, or passion fruit. In Indonesia is often referred to as Podeng. The difference between pudding and podeng is when the pudding is served cold because the freezing process must go through the refrigerator while the podeng freezing process through heating. To be more clear again pudding categorized into 4, namely: 1. Pudding gelatin Pudding gelatin is made of gelatin and served cold because it must be frozen first in the refrigerator. Pudding gelatin is made by mixing gelatin with milk, cornstarch, or beaten egg. Pudding gelatin is often served with a sauce called vla. The key is that in making this pudding does not experience failure of agar should be boiled until boiling properly. If you want the results of clear pudding boiling done slowly using low heat to boil slowly. Variations of agar pudding are obtained from the addition of ingredients such as milk, eggs, dyes, flavorings, and fruits. Pudding laying technique determines the result of pudding. Printing techniques that are often used are lapis (rainbow pudding), mosaic (mosaic pudding) and colorful pudding in clear pudding (glass pudding). The thing to note when printing pudding is timing, it means the right time to pour the pudding on the mold. Moreover, the type of layer pudding, time to layered must be considered when to pudding pudding over a slightly frozen layer. Pudding added with egg whites shaken to stiff will produce pudding with a soft texture like foam that in foreign terms is called "Bavarois". The difficulty that often makes bavarois is said to fail is the presence of foam and pudding coating when it has frozen.