Mantou (馒头) is a type of steamed bun, which can be considered as one…
Disclosure: This post may contain affiliate links. Please read my disclosure for more info.
I had been searching for ice lolly recipes lately, however, I didn’t have the time to make any.
So I was very happy to see a post by Anncoo Journal on her Matcha Milk Pudding. It was easy to make, and I had the ingredients, so I decided to make it for tea break treat today!
I was also happy to have finally a chance to use the stainless steel pudding cups from Daiso! Bought them some time back, and was in the storeroom. Perhaps I could try to make some jellies in it next time.
I tweaked the recipe to make it chocolate flavored instead because the little one was also taking it. And she enjoyed it!
Chocolate Milk Pudding (Recipe Adapted from Anncoo Journal)
Makes 4 Daiso Pudding Cups
– 2.5 tsp cocoa powder
– 40g sugar
– 300ml fresh milk
– 2+1/4 tsp gelatin powder
– 2 tbsp water
1. Prepare the gelatin by soaking and softening it with the 2 tbsp of water in a small bowl. Set aside.
2. Combine milk and sugar in a saucepan. Stir the mixture over medium heat till sugar is dissolved, and milk to almost a boil. (I heated until I see steam coming from the milk)
3. Lower the heat. Sieve in cocoa powder and stir well to dissolve the cocoa powder. Add in the soaked gelatin. Mix till the gelatin is dissolved. Off the heat on the stove.
4. Strain the chocolate mixture into pudding cups or serving cups. Let cool before chilling the pudding in the fridge. Let set for a few hours before serving. (I let it chill in the fridge for about 5 hours)
To remove the pudding from the cups, simply wrap a hot towel around the sides and base for a while. Use a sharp knife to score from the sides to release the pudding.
Invert onto a plate. Holding the plate and pudding cup tightly between your thumb and finger, “shake” the pudding onto the plate in 1 quick move. You might need to do this a couple of times if your force is not great enough 🙂