Pudding & Dessert
Puding Susu Lumut Fla Vanila (Mossy Milk Pudding with Vanilla Custard Sauce), Soft, Rich, and Beautifully Textured
Prep
20 min
Cook
30 min
Servings
8
Level
Medium
Puding susu lumut (mossy milk pudding) is a classic Indonesian dessert with a signature soft, porous texture that resembles moss, paired with a sweet and savory vanilla custard sauce. The combination of creamy milk flavor and pandan aroma makes this pudding a favorite for all ages. It's perfect as a dessert for family gatherings or a relaxed afternoon snack.
🧂 Ingredients
🍽️ Servings: 8
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 2 packets plain agar-agar powder
- 1000 ml full cream liquid milk
- 200 grams granulated sugar
- 3 chicken eggs
- 2 leaves pandan leaves
- 1/4 tsp salt
- 1 tsp vanilla powder
- 100 grams granulated sugar for caramel
- 3 tbsp water for caramel
- 300 ml liquid milk (for the custard sauce)
- 1 tbsp cornstarch (for the custard sauce)
- 50 grams granulated sugar (for the custard sauce)
- 2 egg yolks (for the custard sauce)
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👩🍳 Instructions
- 1 Make the caramel first: cook 100 grams of granulated sugar with the water over low heat until melted and golden brown. Pour into the bottom of the baking pan, spread evenly, and set aside until hardened.
- 2 In a saucepan, combine the agar-agar powder, 1000 ml of liquid milk, granulated sugar, pandan leaves, and salt. Cook over medium heat, stirring continuously so it doesn't separate.
- 3 Beat the eggs lightly in a separate bowl. Take a little of the hot milk mixture and pour it into the beaten eggs while stirring quickly (tempering process) so the eggs don't curdle.
- 4 Pour the egg mixture back into the saucepan with the remaining milk mixture, stir well, and cook again over low heat, stirring continuously, until it comes to a boil and thickens slightly.
- 5 Turn off the heat, add the vanilla powder, and stir well. Remove the pandan leaves from the mixture.
- 6 Pour the pudding mixture into the baking pan that has been lined with caramel. Let it cool slightly at room temperature, then refrigerate for at least 3 hours until fully set.
- 7 While waiting for the pudding to set, make the custard sauce: combine the liquid milk, cornstarch, granulated sugar, and egg yolks in a small saucepan. Cook over low heat, stirring constantly, until thickened, then remove from heat and let cool.
- 8 Once the pudding is completely set, remove it from the pan by briefly dipping the bottom of the pan in warm water, then invert it onto a serving plate.
- 9 Cut the pudding to your liking, drizzle with the vanilla custard sauce, and serve chilled.
💡 Tips
• When tempering the eggs, make sure to pour the hot milk in little by little while stirring quickly so the eggs don't cook and curdle.
• Use low heat when cooking the pudding mixture and the custard sauce to avoid burning or ruining the texture.
• For a more beautiful mossy texture, stir the pudding mixture consistently from start to finish while cooking so the texture is evenly porous.
• The pudding can be stored in the refrigerator for up to 3 days in a tightly sealed container; serve chilled for the freshest taste.
📊 Nutrition Facts / serving
210 kkal
Calories (kcal)
5 gramg
Protein
8 gramg
Fat
30 gramg
Carbs
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