Indulge in the delightful fusion of Korean flavors and creamy indulgence with our irresistible Strawberry Milk Pudding recipe. This layered dessert perfectly balances the sweetness of fresh strawberries with the rich creaminess of milk pudding, creating a truly captivating treat. Imagine the vibrant red hues of succulent strawberries contrasting beautifully with the soft, milky white layers – a feast for both the eyes and the palate. This recipe is surprisingly easy to master, even for beginner bakers. The delicate balance of flavors makes it a perfect dessert for any occasion, from casual gatherings to special celebrations.
This Korean Strawberry Milk Pudding recipe isn't just delicious; it's also visually stunning, making it an ideal addition to any dessert spread or gift hamper. The simple elegance of this layered dessert belies its surprisingly simple preparation. Ready to create this captivating culinary masterpiece? Let's dive into the easy-to-follow step-by-step instructions below.
Tools Needed
- Pot
- Mini pudding molds
Ingredients
- Korean variant milk pudding: 1 pack
- Strawberry
- Water: 500ml
- Full cream milk: 500ml
- Condensed milk: 100g
- Unflavored agar-agar: 5g
- Jelly powder: 3g
Step-by-Step Instructions
Step 1. Prepare the Pudding Base
- Prepare one pack of Korean variant milk pudding and add 500 ml of water. Stir until smooth and cook until boiling using medium heat.
- Once boiled, remove from heat and stir until the foam and hot air disappear. Pour half of the pudding into mini pudding molds in a tilted position for the milk layer.
- After boiling, strain the pudding for a smoother result.
Step 2. Create the Strawberry Layer
- Mix 500ml of full cream milk, 100g condensed milk, 5g unflavored agar-agar, and 3g jelly powder. Stir until smooth and cook until boiling using medium heat.
Step 3. Assemble and Chill
- Once the strawberry pudding is set, pour the milk pudding into the molds until full.
- Refrigerate for 4 hours.
Step 4. Serve
- Remove the pudding from the molds. The Korean strawberry pudding is ready to serve!
Read more: Easy Korean Rainbow Rice Cake (Mujigae-tteok) Recipe
Tips
- Use medium heat for both pudding mixtures to prevent burning.
- Straining the milk pudding ensures a smoother texture.
Nutrition
- Calories: approximately 400-500
- Fat: 10-15g
- Carbs: 70-85g
- Protein: 5-8g
FAQs
1. Can I make this pudding ahead of time?
Yes! The pudding is best made a day or two in advance to allow the flavors to meld and the pudding to set completely. Store it in the refrigerator.
2. What can I substitute for the strawberries if they're out of season?
Other berries like raspberries or blueberries would work well, or you could use a different fruit puree like mango or peach for a unique twist.
This Korean Strawberry Milk Pudding is not only a delicious treat but also a beautiful and thoughtful gift for Eid. Its elegant layers and refreshing taste are sure to impress your loved ones. So, get into the kitchen and start creating these delightful puddings today!