PUDING LAPIS COKLAT MENTEGA CREAMY LEGIT BERASA MAKAN CAKE | Butter Chocolate Layered Pudding
Puding Lapis Coklat Mentega
Butter and Chocolate Layered Pudding
Bahan
Cara Membuat
- Masukkan 2 bungkus bubuk agar-agar, 200 gram gula pasir, 40 gram coklat bubuk yang sudah diayak, dan 20 gram tepung maizena ke dalam panci, lalu aduk hingga tercampur rata.
- Tuang sebagian dari 1500 mililiter susu cair lalu aduk hingga tercampur rata, kemudian tuang sisa susunya.
- Masukkan 200 gram dark cooking chocolate yang sudah dipotong kecil-kecil.
- Masak dengan api sedang sambil terus diaduk hingga mendidih dan coklatnya larut, lalu matikan api kompor.
- Aduk sebentar sampai uap panasnya hilang.
- Basahi loyang ukuran 20 kali 20 sentimeter dengan air putih supaya pudingnya lebih mudah dikeluarkan, lalu tuang adonan perlahan sedikit demi sedikit.
- Sisihkan dan diamkan hingga permukaannya membentuk lapisan.
- Untuk lapisan mentega, masukkan 200 gram margarin yang telah dilelehkan, 4 kuning telur, dan 1 sendok teh vanila ke dalam wadah, lalu aduk hingga tercampur rata dan sisihkan.
- Masukkan 2 bungkus bubuk agar-agar putih dan 200 gram gula pasir ke dalam panci lalu aduk hingga tercampur rata.
- Tuang 1100 mililiter susu cair lalu masak dengan api sedang sambil terus diaduk hingga mulai mendidih.
- Ambil sedikit adonan panas, tuang ke dalam campuran kuning telur, lalu aduk hingga tercampur rata.
- Kecilkan api kompor, tuang campuran tersebut kembali ke dalam panci, aduk hingga tercampur rata, lalu kembalikan ke api sedang dan masak hingga mendidih kembali.
- Matikan api kompor lalu aduk sebentar sampai uap panasnya hilang.
- Pastikan permukaan puding coklat sudah kokoh untuk ditimpa, sekitar 60 menit setelah dituang, lalu aduk dulu adonan lapisan mentega.
- Tuang adonan lapisan mentega perlahan secara menyebar dan sedikit demi sedikit supaya puding di bawahnya tidak amblas.
- Biarkan puding hingga set atau mengeras tanpa digoyang, lalu dinginkan di dalam kulkas minimal 2 jam.
- Sisir bagian pinggiran loyang supaya pudingnya lebih mudah dikeluarkan, lalu potong dan sajikan.
Ingredients
Steps
- Put 2 packets of agar-agar powder, 200 g granulated sugar, 40 g sifted cocoa powder and 20 g cornstarch into a pot, then stir until evenly combined.
- Pour in part of the 1500 ml milk and stir until evenly combined, then pour in the rest of the milk.
- Add 200 g dark cooking chocolate chopped into small pieces.
- Cook over medium heat, stirring constantly, until it boils and the chocolate has dissolved, then turn off the heat.
- Stir briefly until the steam has gone.
- Rinse a 20 by 20 cm tin with water so the pudding is easier to turn out, then pour in the mixture slowly, a little at a time.
- Set it aside and leave it until the surface forms a skin.
- For the butter layer, put 200 g melted margarine, 4 egg yolks and 1 tsp vanilla into a bowl, then stir until evenly combined and set aside.
- Put 2 packets of plain agar-agar powder and 200 g granulated sugar into a pot and stir until evenly combined.
- Pour in 1100 ml milk, then cook over medium heat, stirring constantly, until it starts to boil.
- Take a little of the hot mixture, pour it into the egg yolk mixture, then stir until evenly combined.
- Lower the heat, pour that mixture back into the pot, stir until evenly combined, then return to medium heat and cook until it boils again.
- Turn off the heat, then stir briefly until the steam has gone.
- Make sure the chocolate pudding surface is firm enough to take the next layer, roughly 60 minutes after pouring, then stir the butter mixture first.
- Pour the butter layer slowly and spread out rather than in one spot, a little at a time, so the pudding underneath does not sink.
- Leave the pudding to set firm without moving it, then chill it in the fridge for at least 2 hours.
- Run a knife around the edge of the tin so the pudding comes out easily, then cut and serve.
Cook Mode
PUDING LAPIS COKLAT MENTEGA CREAMY LEGIT BERASA MAKAN CAKE | Butter Chocolate Layered Pudding
PUDING LAPIS COKLAT MENTEGA CREAMY LEGIT BERASA MAKAN CAKE | Butter Chocolate Layered Pudding
Bahan
Cara Membuat
- Masukkan 2 bungkus bubuk agar-agar, 200 gram gula pasir, 40 gram coklat bubuk yang sudah diayak, dan 20 gram tepung maizena ke dalam panci, lalu aduk hingga tercampur rata.
- Tuang sebagian dari 1500 mililiter susu cair lalu aduk hingga tercampur rata, kemudian tuang sisa susunya.
- Masukkan 200 gram dark cooking chocolate yang sudah dipotong kecil-kecil.
- Masak dengan api sedang sambil terus diaduk hingga mendidih dan coklatnya larut, lalu matikan api kompor.
- Aduk sebentar sampai uap panasnya hilang.
- Basahi loyang ukuran 20 kali 20 sentimeter dengan air putih supaya pudingnya lebih mudah dikeluarkan, lalu tuang adonan perlahan sedikit demi sedikit.
- Sisihkan dan diamkan hingga permukaannya membentuk lapisan.
- Untuk lapisan mentega, masukkan 200 gram margarin yang telah dilelehkan, 4 kuning telur, dan 1 sendok teh vanila ke dalam wadah, lalu aduk hingga tercampur rata dan sisihkan.
- Masukkan 2 bungkus bubuk agar-agar putih dan 200 gram gula pasir ke dalam panci lalu aduk hingga tercampur rata.
- Tuang 1100 mililiter susu cair lalu masak dengan api sedang sambil terus diaduk hingga mulai mendidih.
- Ambil sedikit adonan panas, tuang ke dalam campuran kuning telur, lalu aduk hingga tercampur rata.
- Kecilkan api kompor, tuang campuran tersebut kembali ke dalam panci, aduk hingga tercampur rata, lalu kembalikan ke api sedang dan masak hingga mendidih kembali.
- Matikan api kompor lalu aduk sebentar sampai uap panasnya hilang.
- Pastikan permukaan puding coklat sudah kokoh untuk ditimpa, sekitar 60 menit setelah dituang, lalu aduk dulu adonan lapisan mentega.
- Tuang adonan lapisan mentega perlahan secara menyebar dan sedikit demi sedikit supaya puding di bawahnya tidak amblas.
- Biarkan puding hingga set atau mengeras tanpa digoyang, lalu dinginkan di dalam kulkas minimal 2 jam.
- Sisir bagian pinggiran loyang supaya pudingnya lebih mudah dikeluarkan, lalu potong dan sajikan.
Ingredients
Steps
- Put 2 packets of agar-agar powder, 200 g granulated sugar, 40 g sifted cocoa powder and 20 g cornstarch into a pot, then stir until evenly combined.
- Pour in part of the 1500 ml milk and stir until evenly combined, then pour in the rest of the milk.
- Add 200 g dark cooking chocolate chopped into small pieces.
- Cook over medium heat, stirring constantly, until it boils and the chocolate has dissolved, then turn off the heat.
- Stir briefly until the steam has gone.
- Rinse a 20 by 20 cm tin with water so the pudding is easier to turn out, then pour in the mixture slowly, a little at a time.
- Set it aside and leave it until the surface forms a skin.
- For the butter layer, put 200 g melted margarine, 4 egg yolks and 1 tsp vanilla into a bowl, then stir until evenly combined and set aside.
- Put 2 packets of plain agar-agar powder and 200 g granulated sugar into a pot and stir until evenly combined.
- Pour in 1100 ml milk, then cook over medium heat, stirring constantly, until it starts to boil.
- Take a little of the hot mixture, pour it into the egg yolk mixture, then stir until evenly combined.
- Lower the heat, pour that mixture back into the pot, stir until evenly combined, then return to medium heat and cook until it boils again.
- Turn off the heat, then stir briefly until the steam has gone.
- Make sure the chocolate pudding surface is firm enough to take the next layer, roughly 60 minutes after pouring, then stir the butter mixture first.
- Pour the butter layer slowly and spread out rather than in one spot, a little at a time, so the pudding underneath does not sink.
- Leave the pudding to set firm without moving it, then chill it in the fridge for at least 2 hours.
- Run a knife around the edge of the tin so the pudding comes out easily, then cut and serve.
Cook Notes
Cook Notes are private: only you can read your own. Sign in to start logging.
Cook something like it
The closest dishes to this one in the whole archive.
