Lazy day with FRUIT PUDDING

Posted by pleisbilongtumi on June 24, 2014
Posted in: ART AND CRAFT, VARIOUS. Tagged: , , , . 52 Comments

fruipudding

It is different from fruit pudding recipe known as typical of Scottish pudding, Pleisbilongtumi has expertise in making fruit pudding from real fresh fruits. It tastes very delicious, using ingredients readily available anywhere and at any time, no matter it is local fruits or imported.

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Today, was a lazy time, spending a whole day at home, nevertheless he wanted to do something in the kitchen. He still has few fruits left in the refrigerator, imported fruit from some countries; a delicious Kiwi from Australia, a Californian super orange Sunkist and a genuine Indonesian super mango.Here what he has done! Fruit pudding ala Pleisbilongtumi.

 

ingradient

Pudding base: 2 sachets of tepung agar-agar (white seaweed powder containing 7gr each), 30 gr of rice powder, 4 cups of UHT full cream milk, 4 cups of water and 300 gr of cane sugar.

 

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Mix them all and stir on the stove till well cooked and thickened. Pour in to a large mold, dressed the top with small slices of fresh fruits immediately when still hot.

 

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Let it cool then store in refrigerator before served. So simple in making it, isn’t it?

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🙂

Berbeda dengan resep puding buah yang dikenal sebagai khas puding Skotlandia, Pleisbilongtumi memiliki keahlian dalam membuat puding buah dari buah-buahan yang benar-benar segar. Rasanya sangat lezat, menggunakan bahan-bahan yang dapat tersedia di mana saja dan kapan saja, tidak peduli itu adalah buah-buahan lokal atau impor.

Hari ini, adalah waktu yang bikin malas, menghabiskan sepanjang hari di rumah, namun ia ingin melakukan sesuatu di dapur. Dia masih memiliki beberapa buah yang tersisa di lemari es, buah impor dari beberapa negara; Kiwi lezat dari Australia, super jeruk Sunkist dari California dan mangga super asli Indonesia. Mari kita lihat apa yang telah dilakukannya! Buah puding ala Pleisbilongtumi.

 

Bahan Puddingnya: 2 saset tepung agar-agar (bubuk rumput laut putih berisi 7gr masing-masing saset), 30 gr tepung beras, 4 cangkir UHT susu full cream, 4 cangkir air dan 300 gr gula tebu.

Campur semuanya dan aduk di atas kompor sampai matang dan menebal. Tuang ke cetakan besar, taburi bagian atas dengan irisan kecil buah-buahan segar segera ketika masih panas. Biarkan dingin kemudian simpan dalam lemari es sebelum disajikan. Jadi sederhana dalam membuatnya ya.

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52 comments on “Lazy day with FRUIT PUDDING”

      • Thank you for that. I’m Scottish and have never heard of fruit pudding as described in the article (although it doesn’t surprise me). I think your pudding is infinitely more delicious-looking and sounding.

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      • You have made me flattered!. I would have tried to make it with that recipe too but unfortunately most of the ingredients are hard to find in my country. Thank you.

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      • I think it was probably a wise choice not to try making it. I think Scottish pudding might be a bit heavy for a hot climate. My mother used to make a similar kind of pudding to the one described in the Wiki article; called cloutie dumpling. “Cloutie” is a Scots word for cloth and describes the muslin cloth the pudding is wrapped in before it is cooked in water. She only made it at New Year, which is great in Scotland because it is the middle of winter but not so great in New Zealand because it is the middle of summer. 🙂

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      • Interesting! I live in a cool place at a slope of a mountain but not all year around and sometimes we eat heavy meals when too cool. I think your advise is quite reasonable since the weather is differ from your place.

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      • Ah! I shouldn’t make assumptions about temperature based on location. I think traditional Scottish pudding is very suited to life in a cold climate where few fruits grow, except for berries. 🙂

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  9. Way back, in my student days, I worked as a research assistant in a laboratory. Agar agar is what we put in petri dishes to feed drosophilidae . It didn’t look or smell so good to me, then. Mostly I use tapioca to make puddings which are of a creamier texture and do not hold their shape. If I want to be able to mold a shape I use eggs and/or gelatin or fruit pectin.

    Thunder storm rolling in fast… maybe it will cool down 🙂 … but maybe power surge, too. Turning off computer.

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    • The agar-agar powder sod here (as seen in this picture) has been well processed and smell vanilla. another type of agar-agar is more jelly and a bit hard to mix with other materials like rice or cornflour. I never use gelatin or fruit pectin for my ingredient. Hope today will be a nice day for you. 🙂

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      • Your pudding looks delicious.

        It was a molecular biophysics lab and the agar agar was quite clean and well processed too. It was about the consistency of tofu.( I didn’t know what tofu was then, either, at age 17.) when it got to me. I didn’t prepare it. it was edible for humans, too. But being in a hundred petri dishes and knowing what it was for INTHAT SETTING I didn’t even think about tasting it. the larvae ate it. 😦 The petri dishes and EVERTHING else was autoclaved after every use. That was one of my tasks. We used to be teased, by other labs, about how well fed and clean the fruit flies were, to be sacrificed on the alter of science. Those long ago days were in another life-time.

        What is the word you use for that ingredient, and I will use your word, to think of delicious cool treats.

        Thank you for your patience. Today IS a good day. The storm was cooling. Ahhhh 🙂 I wish for you and your loved ones a good day also.

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