Silky Almond Pudding

Yesterday, we had guests coming. I was hosting the female Islamic study circle on Saturday. I had planned to cook Soto Betawi and also make pudding for dessert. Those are the easiest food to make because you only need to dunk all of the ingredients in the pot and stir.

I had limited time to prepare and make everything because I had just started cooking at 12pm, whereas the me study circle starts at 2pm! Fortunately I was able to cook Soto Betawi and the cook the pudding mixture in parallel, so everything was done in two hours.

This pudding is very easy to make and fast. Unfortunately I don't have the exact measurement as I was just dunking in everything that I had. But I think the most important part is to make sure that the mixture comes to a rolling boil before you let it cool into a pudding.

INGREDIENTS:

• 1.8 litres of water
• 1 can of condensed milk
• Sugar (half to one cup)
• 1/2 tsp of almond oil (or less)
• 2 sachets of agar-agar (seaweed jelly)
• 1 can of mixed fruit in syrup

DIRECTIONS:

1. Mix water, condensed milk, sugar, and almond oil in a pot and cook on low heat.
2. Adjust the taste of the mixture. Add more condensed milk, sugar, or almond oil as desired.
3. Add 2 sachets of agar-agar and bring the mixture to a rolling boil (the surface will rise and create a layer of foam).
4. Turn off the heat and ladle the mixture to a glass serving ware or jelly mould. 
5. Let the jelly cool down before refrigerating.
6. Serving: cut a piece of the jelly and serve on a plate. Put two spoonfuls of the mixed fruit and syrup onto the jelly.