All Time Favour Asian Style Pinna Cotta Gula Malacca - by Fiona lau
Full cream milk 1L
Gula melacca 50g
2 tbsp Pandan extract
Gelatin powder 1tbsp
Syrup of choice ( i using thick Gula melaka Syrup )
Full cream milk 1L
Gula melacca 50g
2 tbsp Pandan extract
Gelatin powder 1tbsp
Syrup of choice ( i using thick Gula melaka Syrup )
1) Pour milk and sugar in a pot. Keep stirring.
2) Add gelatin and keep stirring.
3) When gelatin dissolve, off the flame and set aside to cool slightly before pouring into cups.
4) Drizzle 1-2 tsp of syrup. It will sink to the bottom.
5) Chill the pudding in the fridge for at least 12 hours before serving.
* when pouring into cups, do it at low height or you will end up with a lot of bubbles.
2) Add gelatin and keep stirring.
3) When gelatin dissolve, off the flame and set aside to cool slightly before pouring into cups.
4) Drizzle 1-2 tsp of syrup. It will sink to the bottom.
5) Chill the pudding in the fridge for at least 12 hours before serving.
* when pouring into cups, do it at low height or you will end up with a lot of bubbles.
