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The combination of flavorful and soft pandan pudding with a rich and buttery pudding is simply out of this world. The pudding also has a fun moss-like appearance.
What is puding lumut mentega?
Puding means pudding, lumut means moss, and mentega means butter. It is a pudding made with agar agar, milk or coconut milk, eggs, sugar, and melted butter. The pudding is actually solidified by agar agar, sort of jelly-like but has a much richer taste because of the eggs and butter. The pudding is intentionally cooked until lumps that look like moss appear. This is one of the very popular puddings in Indonesia.
How to make butter moss pudding
1. I use an 8-inch round container. You can use bundt pan, round or square pan, it’s up to you. You can even use an individual serving cupPrepare the moss pudding layer: In a saucepan, combine agar agar powder with sugar. Whisk to combine. Then add the rest of the ingredients and whisk to combine. Strain the batter for smooth consistency
2. Put this on the stove and turn on the heat over medium-low heat and keep whisking
3. The “moss” will start to appear. If you want large pieces of moss, you don’t have to whisk as often. If you want finer pieces of moss throughout the pudding, whisk more often
4. Keep the heat at medium-low and when it comes to a simmer, keep cooking for another 2-3 minutes. We want to make sure the agar agar powder dissolves too. The moss will keep appearing. Turn off the heat and let it cool down for about 20-25 minutes. You want it to cool down to lukewarm. I measured the temperature and it is about 105-108 F (40-42 C). This is very important to ensure the moss won’t sink to the bottom when you pour it into the mold. If you pour it into the mold when it’s still hot, all the moss will sink to the bottom and won’t be evenly dispersed
5. Carefully pour it into the mold and let it set at room temperature, do not put in the fridge to let it set. If it’s too set, the next layer won’t attach to it and will separate
6. Prepare butter pudding layer: In a bowl, combine egg yolks, melted butter, vanilla extract, and condensed milk
7. Combine agar agar powder, sugar, and water in a saucepan
8. Put the saucepan on the stove over medium heat. Bring to a boil and make sure the agar agar powder dissolves. If it doesn’t dissolve, your pudding will not set properly
9. Then ladle spoonful of the agar agar mixture into the yolk mixture and keep whisking. We call this tempering. It’s to bring the yolk temperature similar to the agar agar mixture so the yolk won’t curdle. Do another 2-3 spoonfuls of agar agar mixture and do the same
10. After that slowly pour the yolk mixture into the agar agar mixture in the saucepan and continue to whisk and cook over medium-low heat. Bring to a boil and cook for another 2 minutes and then turn off the heat and let it cool for 2 minutes before pouring into the mold
11. The moss layer shouldn’t set solid completely. As long as it’s firm enough to hold the next layer and you see a thin film formed that doesn’t stick to your finger when you touch, even though if it’s still slightly wobbly when you gently shake it, you can proceed to pour the next layer
12. Ladle the butter pudding mixture on top of the moss layer, spoonful by spoonful. Do not pour all of them at once because it will “break” the moss layer underneath
13. Then let it sit at room temperature for about 1 hour to let it cool down before transferring to the fridge. Let it continue to set in the fridge for at least 2 hours or overnight. This pudding tastes better when it’s cold
Important tips
1. You want to make sure the batter is boiling and keep stirring. You want to make sure the agar agar dissolves
2. Do not pour the cooked pudding immediately into the mold. Let it cool down until lukewarm, which takes about 20-25 minutes. The mixture thickens slightly so the “moss” won’t sink to the bottom
3. When pouring the second pudding layer, you want to use a ladle or a spoon so you don’t break the layer underneath
4. Do not attempt to cut the pudding until it has settled in the fridge for at least 2 hours
Did you make this puding lumut mentega recipe?
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The recipe is adapted from Tintin Rayner
Butter Moss Pudding (Pudding Lumut Mentega)
Ingredients
Moss pudding layer:
- 7 gr agar agar powder
- 80 gr sugar
- 2 large eggs
- 50 ml pandan juice use 10 pandan leaves + 50 ml water
- 125 ml coconut milk
- 1 tsp vanilla extract
- ¼ tsp salt
- 550 ml water
- ¼ tsp pandan essence optional, for brighter color
Butter pudding layer:
- 45 gr sugar
- 7 gr agar agar powder
- 550 ml water
- 100 gr condensed milk
- 100 gr melted butter
- 3 egg yolks
- 1 tsp vanilla
Instructions
Prepare the moss pudding layer (top layer):
- In a saucepan, combine agar agar powder with sugar. Whisk to combine. Then add the rest of the ingredients and whisk to combine. Strain the batter for smooth consistency
- I use an 8-inch round pan. You can use bundt pan , round or square pan, it's up to you. You can even use an individual serving cup
- Put this on the stove and turn on the heat over medium-low heat and keep whisking. The "moss" will start to appear. If you want large pieces of moss, you don't have to whisk as often. If you want finer pieces of moss throughout the pudding, whisk more often. Keep the heat at medium-low and when it comes to a simmer, keep cooking for another 2-3 minutes. We want to make sure the agar agar powder dissolves too. The moss will keep appearing. Turn off the heat
How to make sure the moss won't sink to the bottom:
- Let it cool down for about 20-25 minutes. You want it to cool down to lukewarm. I measured the temperature and it is about 105-108 F (40-42 C). This is very important to ensure the moss won't sink to the bottom when you pour it into the mold. If you pour it into the mold when it's still hot, all the moss will sink to the bottom and won't evenly dispersed
Pour into the mold:
- Carefully pour it into the mold and let it set at room temperature, do not put in the fridge to let it set. If it's too set, the next layer won't attach to it and will separate
Prepare butter pudding layer:
- In a bowl, combine egg yolks, melted butter, vanilla extract, and condensed milk. Combine agar agar powder, sugar, and water in a saucepan. Put the saucepan on the stove over medium heat. Bring to a boil and make sure the agar agar powder dissolves. If it doesn't dissolve, your pudding will not set properly
- Then ladle spoonful of the agar agar mixture into the yolk mixture and keep whisking. We call this tempering. It's to bring the yolk temperature similar to the agar agar mixture so the yolk won't curdle. Do another 2-3 spoonfuls of agar agar mixture and do the same. After that slowly pour the yolk mixture into the agar agar mixture in the saucepan and continue to whisk and cook over medium-low heat. Bring to a boil and cook for another 2 minutes and then turn off the heat and let it cool for 2 minutes before pouring into the mold
Finish assembling:
How to ensure the two layers cling to each other:
- Have you ever had a layered pudding that separates when you cut them ? here's how to prevent that from happening. The moss layer shouldn't set solid completely. As long as it's firm enough to hold the next layer and you see a thin film formed that doesn't stick to your finger when you touch, even though if it's still slightly wobbly when you gently shake it, you can proceed to pour the next layer
- Ladle the butter pudding mixture on top of the moss layer, spoonful by spoonful. Do not pour all of them at once because it will "break" the moss layer underneath. Then let it sit at room temperature for about 1 hour to let it cool down before transferring to the fridge. Let it continue to set in the fridge for at least 2 hours or overnight. This pudding tastes better when it's cold
How to unmould the pudding:
- You can run a knife on the edge to loosen the pudding from the pan, but this method may not give your a perfect looking pudding as you run a risk of dinging the side of the pudding with the knife. You can wrap a hot towel around the mould for a minute or so and then put a plate on top of the mould and quickly invert it upside down. Give it a few strong taps on the mould and the pudding should gently plop out onto the plate
How to store:
- The leftover can be kept in the fridge for 3-5 days. Do not freeze.