Coffee Pudding
Directions
- 1In a pan, pour two cups of water, add 1/4 cup sugar, 1 tsp agar agar powder, and 1 tsp instant coffee powder.
- 2In a pan, pour two cups of water, add 1/4 cup sugar, 1 tsp agar agar powder, and 1 tsp instant coffee powder.
- 3In a pan, pour two cups of water, add 1/4 cup sugar, 1 tsp agar agar powder, and 1 tsp instant coffee powder.
- 4Mix well and cook on medium heat, stirring occasionally until the agar completely dissolves.
- 5Mix well and cook on medium heat, stirring occasionally until the agar completely dissolves.
- 6Mix well and cook on medium heat, stirring occasionally until the agar completely dissolves.
- 7Pour this mixture into a mould, cool it down and refrigerate for 30 minutes.
- 8Pour this mixture into a mould, cool it down and refrigerate for 30 minutes.
- 9Pour this mixture into a mould, cool it down and refrigerate for 30 minutes.
- 10In another pan, take 2 cups of milk, add 1/4 cup sugar, 2 tsp agar agar powder, and 1 tsp instant coffee powder.
- 11In another pan, take 2 cups of milk, add 1/4 cup sugar, 2 tsp agar agar powder, and 1 tsp instant coffee powder.
- 12In another pan, take 2 cups of milk, add 1/4 cup sugar, 2 tsp agar agar powder, and 1 tsp instant coffee powder.
- 13Mix well and cook on medium heat until it comes to a gentle boil, stirring occasionally until the agar fully dissolves.
- 14Mix well and cook on medium heat until it comes to a gentle boil, stirring occasionally until the agar fully dissolves.
- 15Mix well and cook on medium heat until it comes to a gentle boil, stirring occasionally until the agar fully dissolves.
- 16Let the mixture cool down for 5 minutes.
- 17Let the mixture cool down for 5 minutes.
- 18Let the mixture cool down for 5 minutes.
- 19Take out the coffee jello, cut it into cubes, and set aside.
- 20Take out the coffee jello, cut it into cubes, and set aside.
- 21Take out the coffee jello, cut it into cubes, and set aside.
- 22Pour half of the coffee jello into your mould.
- 23Pour half of the coffee jello into your mould.
- 24Pour half of the coffee jello into your mould.
- 25Pour the coffee milk mixture over it.
- 26Pour the coffee milk mixture over it.
- 27Pour the coffee milk mixture over it.
- 28Pour the remaining jello cubes on top.
- 29Pour the remaining jello cubes on top.
- 30Pour the remaining jello cubes on top.
- 31Let each layer cool slightly before pouring the next to prevent mixing.
- 32Let each layer cool slightly before pouring the next to prevent mixing.
- 33Let each layer cool slightly before pouring the next to prevent mixing.
- 34Place it in the fridge for at least one hour.
- 35Place it in the fridge for at least one hour.
- 36Place it in the fridge for at least one hour.
Ingredients
- 2 cups water
- 2 cups water
- 2 cups water
- 0.25 cups sugar
- 0.25 cups sugar
- 0.25 cups sugar
- 1 tsp agar agar powder
- 1 tsp agar agar powder
- 1 tsp agar agar powder
- 1 tsp instant coffee powder
- 1 tsp instant coffee powder
- 1 tsp instant coffee powder
- 2 cups milk
- 2 cups milk
- 2 cups milk
- 0.25 cups sugar
- 0.25 cups sugar
- 0.25 cups sugar
- 2 tsp agar agar powder
- 2 tsp agar agar powder
- 2 tsp agar agar powder
- 1 tsp instant coffee powder
- 1 tsp instant coffee powder
- 1 tsp instant coffee powder
Equipment
panwhiskmouldknife