Milk Chocolate Pudding

Ingredients:
1 sachet plain jelly powder
60 g sugar
6 tablespoons instant powdered milk
2 tablespoons cocoa powder, dissolve it with a little water
1/2 teaspoon salt
700 ml water

Vla:
1 tablespoon cocoa powder, dissolve it with a little water
1 tablespoon cornstarch, dissolve it with a little water
4 tablespoons sugar
300 ml water
4 tablespoons instant powdered milk
1/8 teaspoon salt

Directions:
1. Vla: Mix all ingredients, boiled until boiling and slightly thickened.
2. Mix all ingredients, mix well. Boil over medium heat until boiling, then pour into molds.
3. Once cool, remove from mold and serve with vla.

Chocolate Meises Banana Bread Pudding

Ingredients:
2 pieces of white bread, cut into small pieces
30 ml water
30 ml vanilla syrup
1 egg, shake off
2 bananas, cut into small dice
15 g chocolate meises

Directions:
1. Mix the bread, vanilla syrup, water, eggs, bananas, and chocolate meises.
2. Pour in brass that has been spread with margarine.
3. Steam for 25 minutes with low heat until cooked.
4. Lift, cut into peaces, and serve.

Young Coconut Pudding

Ingredients I:
150 ml water
150 ml liquid milk
1/2 sachet white gelatin
50 g sugar

Ingredients II:
300 ml water
1/2 sachet white gelatin
50 g brown sugar
75 g coconut meat, cut into small pieces

Directions:
1. Ingredients I: Mix water, milk, gelatin, and sugar. Cook until boiling, set aside.
2. Ingredients II: Mix water, gelatin, and brown sugar. Cook over medium heat, stir until boiling. Set aside.
3. Solution: Pour 50 ml of white batter into molds, set aside until half frozen, sprinkle with coconut meat. Pour 50 ml of red batter. Do alternately, until all the gelatin finished.
4. Keep the pudding in the fridge for a while before serving.

Corn Pudding

Ingredients:
100 g sweet corn, shaved
2 tbsp sweet corn, remove from the cob
200 ml of liquid milk
30 g cornstarch
1/8 teaspoon salt
50 g sugar

Directions:
1. Mix the shaved sweet corn and liquid milk, puree with the blender.
2. Add cornstarch, sugar, and salt. Stir well.
3. Enter sweet corn.
4. Cook over medium heat, stirring until thickened and boiling.
5. Pour batter into pudding mold.
6. Refrigerate until cold.
7. Remove from mold and serve.