Friday, September 12, 2008

Kiwi - Avocado Pudding

Mostly people here use Avocado for guacamole, but in Southeast Asia, we also use Avocado for desserts! We add into our ice cream mix, blend it with palm sugar and some spices for fresh dessert or add it into agar. I love agar not only because it's a seaweed, I like the taste better than gelatine, I'm more familiar to the texture and easier to deal with:) compare to gelatine that can 'fight' you during the molding. Read here if you want to know more about Agar and Gelatine.


- 1 Medium or large size avocado, blend it

- 7 gr powder agar

- 2 to 3 drops of Pandan Essence. "Koepoe-Koepoe" brand is thicker, smell stronger and can be found in every Asian grocery.

- 3½ C Milk (fat free or whole) can even be replaced with coconut milk if you wish.

- 1½ C Sugar

- 1 large egg if you wish, beat well.


- Before start cooking, prepare the mold. Pick 8 to 12 small mold, wet with water (don't let any water sit on the bottom of the bowl). Add slice of your favorite decoration; either slices of lemon, slices of kiwi or anything else.

- Put these slices on the bottom of the bowl. Put into the fridge to keep the fruit fresh.

- Dissolve agar powder into the milk (milk or coconut milk is to replace water) then bring to stove top on medium heat, add sugar and keep stirring until start boiling.

- Add 2 to 3 drops of the Pandan Essence to the mix. Then add egg to add thickness of the mixture.

- Later add avocado purée into the mix.

- When the mix is in constant boiling, immediately remove the pot from the stove. Let cool for about 15 to 20 minutes (cool enough not to burn the decorative fruit), but don't let it too cool or it will start harden. Pour the mix into the mold bowls.

- Keep in fridge until ready to be serve. When serve, just prepare the dish, turn the bowl upside down. Agar will slide down and sit on the serving plate.

- Enjoy!

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