Ogura Pudding

I got this recipe a long while ago from Eliza, thanks Liz ツ. Ogura is made from Azuki bean sometimes written as Adzuki, with "d". It is dark red bean from Japanese, which usually serves as a jam or as filling on the bun.

It's easy to make, as long as you soak the beans overnight before cook it, otherwise it takes ages until it forms like a paste. The original recipe is calling for 100 gr of beans. I guessed I like it more to make this dessert looks a bit more red.

Ogura Pudding

ingredients:

1 packet agar powder (7 gr)
200 gr Azuki beans , soak overnight (original recipe is 100 gr)
350 ml sweetened condensed milk (original recipe is 300 ml)
700 ml water

Method
1. Drain the beans and put them in a pot with water to cover. Bring the water to a boil, and simmer until the beans are completely cooked and falling apart, mix until thickens (you can just mix this azuki paste into agar, mine .. I processed to make a smooth texture)

2. Dilute Agar in water, put on to boil add sweetened condensed milk and azuki paste mix well, and pour on to the jelly mould

3. Chill in refrigerator, until just set.

4. Serve with coconut milk custard.

Coconut milk custard ( half the original recipe)

ingredients:

100 gr sugar
1/2 sdt vanilla extract or powder
25 gr cornstarch, diluted in small amount of water
500 ml coconut milk
pinch of salt

method:

Put coconut milk in the pan, add sugar and salt bring to boil over moderate heat, stirring until it boils. Add diluted cornstarch and vanilla, stir until the sauce thickens and comes to boil. Remove from the stove. Cool down before serve

Source: Puding Agar-Agar Favorit Keluarga , Yasa Boga