How to make osmanthus milk pudding

After a busy day of work and study, it is really tiring to prepare dinner with an hungry body. The method of making osmanthus milk pudding is simple and easy to learn. All you need is a wok. There is no need to fry, deep-fry or stew. You can enjoy the delicious taste by serving it with clear soup.

1. Prepare the materials as shown in the figure below.

2. Coconut milk, pure milk, gelatin powder, water, white sugar, and dried osmanthus.

3. A milk pot for boiling milk and various molds you like. If you want to give it as a gift, you will also need to prepare some beautiful small boxes and bags.

4. The gelatin powder I chose is 50g per packet, which can be made in three times.

5. To make a pudding, 200-250ml of liquid requires 15-20g of gelatin powder and 20g of white sugar.

6. Red grapes and scented tea are used to make scented tea pudding. The recipe has been released before and you can go and have a look.

7. The dried osmanthus is made by myself. You can refer to the recipe of Osmanthus Wine Dumplings for the production process.

8. Add appropriate amount of milk to gelatin powder and dissolve. Stir well to allow the gelatin powder to fully absorb the milk.

9. Because it is made with milk flavor, it is dissolved directly with milk, so that it has a higher purity. You can also use plain water.

10. Melt in insulated water, stirring constantly. To avoid clumping.

11. Continue heating and dissolving, stirring until all the gelatin powder becomes liquid, without any particles, and becomes smooth.

12. Mix well and heat the coconut milk.

13. Pour about 150 ml of pure milk into the milk pot, then add about 50 ml of coconut milk.

14. After heating the coconut milk, pour in an appropriate amount of white sugar and stir evenly.

15. Pour in the gelatin solution and stir evenly.

16. Stir constantly and heat slightly to ensure that the gelatin solution and coconut milk are fully mixed. Let the coconut milk cool slightly.

17. Put some dried osmanthus flowers in each compartment of the pudding mold.

18. Pour in a small layer of coconut milk. Refrigerate for about half an hour to allow the bottom layer to solidify slightly.

19. When the time is up, take out each one and add pudding liquid little by little to fill the small compartments of the mold.

20. Add coconut milk solution into all the small grids.

21. Refrigerate for more than two hours to set. I made it together with the flower tea pudding.

22. After the pudding is shaped, prepare to remove it from the mold.

23. Take a basin and put hot or warm water in it. Put the mold in and heat it for a while, not too long, 5-10 seconds is enough. If it is left for too long, the pudding will be melted by the hot water.

24. Take the mold out of the water, take a toothpick, and use it to draw the shape of the pudding along the edge of the mold so that it will be easier to demold the pudding later. I only took a picture of the previous scented tea, but the steps are the same.

25. Place the mold upside down in a container that is large enough to hold all the pudding, tap the bottom of the mold with your hand, and then slowly lift it up. The pudding will slowly slide down until it is removed from the mold.

26. You can put it in any container, box, or plate you want, and add some fruits for decoration.

27. I also made a portion for my friend using red dragon fruit.

28. You can also use a nice-looking small bottle and put some fruits in it.

29. You can share it with your friends.

30. Osmanthus milk pudding, with rich milk flavor, fragrant dried osmanthus at the bottom, and paired with sweet red dragon fruit, let’s eat!

Remember to control the heat when making osmanthus milk pudding, otherwise it will easily stick to the pan and affect the color of the food, thus affecting everyone's appetite. Just add some chili and sour vinegar according to your personal taste.