Pandan Pudding

Step 1: Combine Ingredients

In a saucepan, combine the milk, sugar, and agar-agar powder. Stir well to dissolve the solids before heating.

Step 2: Cook the Pudding Base

Place the saucepan over medium heat. Cook the mixture, stirring continuously with a spatula to prevent it from sticking, until it comes to a gentle boil and thickens slightly.

Step 3: Divide and Flavor

Once cooked, divide the hot pudding mixture into two equal portions in separate bowls. To one portion, add the pandan leaf juice and stir until the color is uniform and light green.

Step 4: Pour the First Layer

Take your molds (rose-shaped silicone molds or regular cups) and pour the green pandan mixture into each one, filling them about halfway. Let this layer set slightly at room temperature.

Step 5: Pour the Second Layer

Once the green layer is partially firm (firm enough to support the next layer but still slightly tacky), gently pour the white pudding mixture on top to fill the molds.

Step 6: Chill and Serve

Allow the puddings to cool completely at room temperature, then transfer them to the refrigerator to chill and set fully for at least 2-3 hours. Once firm, carefully unmold and serve.

• Pour the second layer gently over the back of a spoon to prevent it from breaking through the first layer.

• Ensure the first layer is only partially set (firm but slightly sticky) before adding the second layer to help them bond together.

• For a richer flavor, you can substitute some of the milk with coconut milk.

• Use different food colorings or fruit juices to create multi-colored rose puddings.

• Add a drop of vanilla extract to the white layer for extra flavor.