I have the kind permission of our fellow member from KC to post this lovely jelly into my blog. I would like to thank YAHA for being so kind and so generous with this recipe.
150g Strawberry - cut into small cubes
2 tsp Corn Flour
2 Tbsp Water
2 Tbsp Lemon Vinegar or Lemon Juice *
1.Cook strawberry, corn flour, water and sugar together and stir continiuously till mixture thicken.
2. Leave it to cool.
* I don't add the Vinegar or Lemon Juice as I find that the strawberry is sour enough.
2 tsp (8g) Pearl Jelly Powder
500ml Fresh Milk
200ml Fresh Cream
1. Mix the Pearl Jelly Powder with sugar and set it aside.
2. Boil fresh milk and fresh cream till about 90C and add in (1) above. *
3. Stir mixture till it boils and off fire.
4. Pour mixture into mould and leave it to set.
5. When mixture set, scoope some of the strawberry topping over the milky pudding and leave them in the fridge before serving. This will ensure both is cold before eating them.
*Tips* Boils both fresh milk & fresh cream at high heat till you can see the steam coming off, but not to boiling point. Use a hand whisk as you add in the jelly powder/sugar mixture. Once jelly powder/sugar mixture is all in, switch to low heat and use wooden spoon to stir till it boils. You can't use hand whisk to stir all the time as it will have lots of bubbles because of the fresh cream.
** Pearl Jelly Powder can be obtained from Anna's Culinary at Sims Lane. Near the Aljunied MRT. The shop is behind the Shell Petrol station along Aljunied Road and next to Phoon Huat.
The texture of this pudding is quite like our local bean curd (tau huay). If you can't get hold of Pearl Jelly Powder, you can subsitute with Gelatine, probably have to reduce the gelatine to get a softer texture. Personally, I have not use gelatine as a subsitute.
From my experience, and if you like more strawberry, I would like to recommend to double the strawberry topping for each portion of the milky pudding.