Resep Puding

Pudding is the name for a variety of desserts that are generally made from boiled, steamed, or baked ingredients. The term pudding is also used for various types of pies containing animal fats, meat, or baked fruits. Pudding can be interpreted as a dessert that has a sweet taste and made of gelatin. But there are pudding types that are not made from gelatin, that is from eggs and starch flour mixture. Pudding with raw milk, cornstarch, tapioca, or eggs served after cooling first. This pudding tastes sweet with chocolate, caramel, vanilla, or fruit flavors. Instant pudding flour makes it easy for people to make pudding because it only needs to be mixed with milk or hot water. In Indonesia there are various types of traditional flavor pudding that uses young coconut, brown sugar, coconut milk, black glutinous tapai, or a mixture of suji leaves and pandan leaves. Fruits used for pudding such as orange, pineapple, soursop, mango, or passion fruit. In Indonesia is often referred to as Podeng. The difference between pudding and podeng is when the pudding is served cold because the freezing process must be through the cooling cupboard while the podeng freezing process through heating. To be more clearly pudding categorized into 4, namely: 1. Pudding gelatin Pudding gelatin is made of gelatin and served cold because it must be frozen first in the cupboard. Pudding of jelly is made by mixing gelatin with milk, cornstarch, or beaten egg. Example: Pineapple Bavarois, Bavarois Hopyes, Orange Bavarois. The addition of egg yolks in pudding produces pudding which has a soft, nutritious texture. The yolk mixing technique is similar to the technique used in the Vanilla Sauce process. Example: Black Forest Pudding. Pudding can be varied using fruit. The fruit used can be fresh fruit (can diblanch first), ready-to-eat fruit, fruit juice or fruit puree. 2. Starch Thickened Starch Thickened can be called Boilled Puddings, because Starch Thickened using corn starch ingredients that require boiling process in order to ripen the starch and make starch become thick. The ingredients in making Starch Thickened are milk, sugar, essence and thickening. The way of presentation can be printed in large prints or single portion prints. Example: Cornstarch Pudding, Blanch Mange. 3. Baked Pudding Baked Pudding that uses the technique or more precisely is au bain marie technique in the manufacture of pudding is very important because it will form a soft texture, moist and smooth, if only baked it will make the pudding becomes dry and crusty. Example: Bread Pudding, Crème Caramel. 4. Steamed Pudding This pudding uses steamed technique. The texture of this pudding is very heavy and filled with Filling and served warm, therefore for Europeans this pudding is only made and served in winter only.