Sapa ada stok buah mangga kat rumah? Buah mangga ya, bukan buah pisang (terutamanya pisang dr lori terbalik dpn flat hehe) Kalau tak ada, sila rembat buah mangga kat kedai/pasar/pasaraya ya.. Sangat tak rugi mencuba puding ni. Syok abis layan time cuaca panas (tapi arini sepanjang hari duk hujan jer kat Ktrg ni.. alhamdulillah.. hujan rahmat) Makan sejuk2... wahhh manyak shedap!!
Resipi hasil cilok kat rumah Yat Maria. Tengok ajer terus jatuh cinta nak buat. Tapi tak terus buat aritu sbb dah ada menu lain yg duk que kat dpn sekali) Seperti biasa, tak derhaka tak sah. K.Nor terbalikkan kedudukan layer puding ni sbb nak letak yg jelly/jernih duk atas. Lagi pun bila dimasukkan potongan mangga kat dalam tu, lebih cantik yg jelly/jernih duk atas dan yg puding duk bawah. Nak tengok versi asal sila klik kat link Yat Maria di bawah ni ya..
Tq Yat coz dah share resipi puding yg mabeles ni. Mintak izin ya, nak kopipes kat sini pulak utk rujukan di masa akan datang..
WAN MAMUANG ~ Thai Coconut Mango Jello Dessert
source : Yat Maria
sourse : K.Nor@SecubitGaram
Bottom layer
1T plain agar-agar powder ( T = tablespoon)375ml water
50g sugar
250ml coconut cream
250ml mango puree
Top layer (My bottom layer in pic)
1 T plain agar2 powder
375ml water
1t pandan essence
60ml mango puree
pinch of salt
2- 3 tablespoon sugar ~ yg ni k.nor tambah
Method
Bottom layer -
Bring to a boil on a slow fire all ingredients except mango puree. Stir often
When sugar has dissolve, remove from fire & set aside to cool halfway. Add mango puree & mix well.
Pour mixture into mould 3/4 full. Chill in fridge for 20 mins (I didnt - just left it room temp to semi set before I add the top layer...works fine for me)
Top layer-
Bring to a boil pn medium fire all ingredients except mango puree. Stir often. Add pinch of salt. Stir mango puree.
Pour carefully & slowly onto semi set bottom layer. Allow to cool at room temp & chill thereafter in fridge till set firmly.
You may add mango slices in top layer for added variety.
Serve when set completely.
Method
Bottom layer -
Bring to a boil on a slow fire all ingredients except mango puree. Stir often
When sugar has dissolve, remove from fire & set aside to cool halfway. Add mango puree & mix well.
Pour mixture into mould 3/4 full. Chill in fridge for 20 mins (I didnt - just left it room temp to semi set before I add the top layer...works fine for me)
Top layer-
Bring to a boil pn medium fire all ingredients except mango puree. Stir often. Add pinch of salt. Stir mango puree.
Pour carefully & slowly onto semi set bottom layer. Allow to cool at room temp & chill thereafter in fridge till set firmly.
You may add mango slices in top layer for added variety.
Serve when set completely.
** updated:
maaf ya, K.Nor lupa nak mention yg aritu buat K.Nor ada letak gula dlm adunan top layer (adunan tanpa santan) . Letak dlm 2 - 3 sudu besar, rasa dulu adunan ikut selera masing2, baru lah tuang dalam loyang. tak leh nak beritau sukatan gula secara tepat sbb bergantung pd kemanisan buah mangga yg digunakan..
