Chocolate Pandan Casablanca Pudding Recipe
The appearance of the casablanca pudding is very beautiful. The combination of green from pandan and brown. Uniquely, this casablanca pudding is made by roasting, you know.
Ingredients
- Eggs - 3 eggs
- Granulated sugar - 200 grams
- All-purpose flour - 30 grams
- Margarine, melted - 50 grams
- Agar-agar plain @ 7 gram - 2 packs
- Liquid milk full cream - 800 ml
- Pandan paste - 1/2 tsp
- Cocoa powder, dissolved in a little warm water - 10 grams
- Purchase ingredients and cooking utensils
Plans
- Cook the gelatin until it boils with liquid milk and 100 grams of sugar, set aside.
- Beat the eggs and 100 grams of sugar, until the sugar dissolves and the dough thickens, add the flour with a mixer on low speed, add the melted margarine, mix well.
- Add the gelatin to the egg mixture, mix well with a whisk.
- Divide the dough into 2, give each part with pandan paste and chocolate.
- Pour into a 21 x 9 x 7 tin that has been lined with parchment paper and lightly greased with margarine.
- Bake at 160°C for about 20 minutes, until small bubbles appear on the edges of the pudding.
- Remove and let the hot steam disappear, store in the refrigerator then cut into pieces and serve.
- As soon as you see small bubbles appear on the edges of the pudding mix, remove the pudding immediately. That means the pudding is boiling and cooked. If it's too long the pudding will overflow.
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