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4.8 from 60 votes

Agar-agar milk pudding with condensed milk and raspberry

This creamy milk pudding tastes delectable and the raspberry makes it delightful to enjoy. Especially in the hot summer days when you fancy some cool desserts.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
2 mins
Total Time
42 mins
Servings: 16
Calories: 85 kcal
Course: Dessert
Cuisine: International

Ingredients

  • 2 teaspoons agar-agar powder.
  • ⅔ cup condensed milk see the note.
  • 3 cups whole milk see the note.
  • 5 teaspoons cornflour/ corn starch.
  • Pinch of salt see the note.
  • 2 cups raspberries frozen or fresh
  • ½ cup water.
  • 1 ½ tablespoons granulated sugar.

Instructions

    Cup of Yum
  1. Get your pudding mould ready, the one that can hold approximately 1.5-litre liquid.
  2. Put most of your raspberries on the bottom of the mould. Leave about 10-15 raspberries for the pudding.
  3. In a small saucepan, put the rest of the raspberries in. Add the water, sugar and ½ teaspoon of agar-agar powder.
  4. Heat it at medium heat as you stir and mash the fruits.
  5. When it reaches boiling point, continue to cook further for another 3 minutes as you keep stirring. 
  6. Then pour the mixture over the raspberries little by little. You don’t want to pour it all out at one go. Otherwise, the fruits will float up (see the note).
  7. When your berries pudding is almost set you can start cooking your milk pudding.
  8. In a saucepan, put about 650 ml of the milk in together with the rest of agar-agar powder (1 ½ tsp), condensed milk, and a pinch of salt. Stir well and boil it at medium heat.
  9. Take care and keep stirring.
  10. At the same time put the rest of the milk in a measuring jug and add in the cornflour. Stir it well, and set aside. 
  11. When you see fine boiling bubbles around the milk in the saucepan, pour some of the milk into the milk & cornflour mixture. Using a whisk, stir carefully.
  12. Then put the mixture back into the saucepan, and continue to cook.
  13. Keep stirring every now and again until the mixture is boiling. 
  14. After about 3 minutes boiling, pour the milk mixture in the mould on the top of your raspberry mixture.
  15. Let it set and enjoy your pudding. 

Notes

  • If you don’t have condensed milk or prefer not to use it, you can always substitute it with ½ cup of granulated sugar + ⅓ milk + ¼ tsp agar-agar powder.
  • When you pour the raspberry mixture into the mould, try to do it little by little with a little time-gap in between. The idea is you want to make sure the fruits absorb the liquid. If you pour it all at one go, chances are the fruits will float around. They'll refuse to stay at the bottom ?.
  • You can use semi-skimmed milk or skimmed milk if you prefer.
  • For a vegan option, you can use coconut milk, almond, or any other vegan milk that you love. Same goes for the condensed milk. You can choose vegan condensed milk or substitute it with the composition stated above.
  • Try not to skip adding the salt. Because a little salt in your desserts will enhance the flavour and make your desserts taste more delicious.
  • But make sure your milk pudding is ready before the raspberry mixture has gone completely set. Otherwise, both mixture won’t stick together.

Nutrition Information

Serving 1g Calories 85kcal (4%) Carbohydrates 13g (4%) Protein 3g (6%) Fat 3g (5%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Cholesterol 9mg (3%) Sodium 46mg (2%) Fiber 1g (4%) Sugar 11g (22%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 85

% Daily Value*

Serving 1g
Calories 85kcal 4%
Carbohydrates 13g 4%
Protein 3g 6%
Fat 3g 5%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Cholesterol 9mg 3%
Sodium 46mg 2%
Fiber 1g 4%
Sugar 11g 22%

* Percent Daily Values are based on a 2,000 calorie diet.