Cocoa Pudding with Sauce

Ingredients:


Cocoa Pudding: (A)
1 cup corn flour
5 cups water
1/2 cup cocoa powder
1/2 cup sugar


Sauce: (B)
1 can of lychee in syrup
1/3 cup corn flour
1/2 cup sugar
1 can of Full Cream Evaporated Milk (Ideal) - Susu cair la..


Method:
(A)
1.  Combine corn flour with water together in a stainless steal pot and stir until corn flour dissolves and well blend.
2.  Place the cocoa powder into the corn flour mixed until well mix.
3.  Cook on the low heat until and add the sugar and stir until thick. Don't stop stirring and always scrape don't let the lower crusty and burnt.
4. after it became really thick remove from heat than pour into a container and keep in the refrigerator to let it cool and easily to cut (if big container).
5.  While the pudding is chilling in the refrigerator u can ready and prepare the sauce.


(B)
1.  Combine corn flour with water in the sauce pan and stir until well blend.
2.  Place the corn flour on lower heat and stir.
3.  Add milk and sugar together and continue stirring until thick then before but not to thick as pudding. Add the all syrup in the lychee can into the sauce pan and keep stirring until its turn thick then remove from heat.
4.  Chill the Sauce in the refrigerator.




Serve:
After both are chilled and cut the pudding and place into pudding glass with the sauce and serve with the lychee and put together a few ice cube.. Its ready to eat and enjoy the dessert..


HAVE FUN!!!

White Chocolate Mousse

Hmm here i come with chocolate that i promise that i'll upload and update the recipe here...looks like so yummy..yummy rite??? But here i serve with the extra blueberry from blueberry cheesecake

Ingredients:

100 g (31/2 oz/2/3 cup) white chocolate melts (buttons)

125 ml (4 fl oz/1/2 cup) skim milk

2 teaspoons powdered gelatine

400 g (14 oz) low-fat vanilla fromage frais or whipped yoghurt

3 egg whites

3 tablespoons passionfruit pulp, plus extra to serve

Method: 

1. Bring all the ingredients to room temperature to help ensure the mousse has a smooth 

    texture.

2. Put the chocolate melts and milk in a small saucepan and stir over low heat until the 

    chocolate has melted. Allow to cool. 

3. Pour 60 ml (2 fl oz/1/4 cup) boiling water into a heatproof bowl, sprinkle evenly with the 

    powdered gelatin, then stir until dissolved. Using a wooden spoon, stir the gelatine into the 

    chocolate mixture.

4. Put the fromage frais in a large bowl and gradually stir in the chocolate mixture, a little at a 

    time, stirring until  smooth after each addition. 

5. Beat the egg whites in a clean, dry bowl using electric beaters until soft peaks form. Gently 

    fold into the chocolate mixture with the passionfruit pulp. Divide among eight 125 ml (4 fl 

    oz/ 1/2 cup) serving dishes or a 1 litre (35 fl oz/4 cup) glass bowl. 

6. Refrigerate for 3 hours, or until set. Serve garnished with a small dollop of passionfruit 

    pulp.

Credit to Ma friend Sista Maryam Nesirwan!

Have Fun!!!