Tag Archives: pudding recipes

Mango Pudding 

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Mango Pudding ! One of my favourite Asian desserts and it’s surprisingly easy to make ! Many recipes that I found use mango-flavoured jello, but I think it tastes much better with fresh mango puree and it has no artificial colours or flavours. The two common types of mango that are seen in grocery stores here in Vancouver are Haden and Atualfo. Haden has bright orange and yellow colour and is more round in shape. Ataulfo, which I used, is yellow and skinnier. You can use either type for the pudding, I am just more used to Ataulfo. One fun thing about making pudding is you can make it into any shape you want ! Put it in a fancy glass like I did, or in some flower-shaped silicone moulds. It makes a nice dessert for summer or any parties ! Enjoy !

  • 200 g fresh mango, pitted and diced (about 2 medium-sized mangoes)
  • 240 mL whipping cream
  • 1 envelope of gelatin powder (7 g)
  • 150 mL water (50 mL cold, 100 mL boiling)
  • 60 g granulated sugar (adjust to taste)
  1. Puree mangoes and press through a fine mesh with a spatula
  2. Mix puree into whipping cream until blended, set aside
  3. Put gelatin powder in about 50 mL of cold water to bloom
  4. Dissolve sugar in 100 mL of boiling water
  5. Add bloomed gelatin to sugar-water, stir until all dissolved then let cool to room temperature
  6. Mix together mango mixture and gelatin mixture
  7. Pour into desired containers and refrigerate until set

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Matcha Green Tea Pudding

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Matcha green tea is one of my favourites !  It is served as a tea and is found in many sweets, like ice cream, cakes, cookies, candies, etc. This pudding is another tasty dessert using matcha. As the pudding cools, some matcha powder settles at the bottom which gives the pudding two layers of flavour and texture.  I like mine with sweetened red bean paste, but you can also top it with whipped cream.

Makes about 6 servings
Total time = 3 hours

  • 1 + 1/2 tablespoons matcha green tea powder
  • 2 cups whole milk
  • 1/4 cup granulated sugar
  • 1 envelope or tablespoon unflavoured gelatin powder
  • 1 teaspoon pure vanilla extract
  • 1/4 cup sweetened red bean paste or whipped cream
  1. Sprinkle gelatin over 1/4 cup of milk, let sit for a few minutes
  2. In a non-stick pot, heat remaining milk and sugar over medium heat until just starting to boil, remove from heat
  3. In a separate bowl, whisk green tea powder in about 1/2 cup of hot milk until no more lumps
  4. Add gelatin mixture, green tea mixture and vanilla into pot, stir until all dissolved
  5. Strain through a fine mesh twice and pour into bowls
  6. Cool, then wrap with plastic wrap and refrigerate for about 2-3 hours or overnight until set
  7. Top with red bean paste or whipped cream

Chocolate Pudding

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So rich and creamy……I licked my whisk and spatula so clean that they didn’t really need washing  🙂

Makes 4-6 servings

  • 1/4 cup unsweetened cocoa powder, sifted
  • 1/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 cups milk
  • 1/2 cup semi-sweet chocolate chips
  • 1 teaspoon pure vanilla extract
  1. Mix cocoa powder, sugar, cornstarch and salt together in a non-stick pot or pan
  2. Mix in 1/2 cup of milk, place on low to medium heat
  3. Slowly whisk in remaining milk, stirring constantly
  4. Cook until thickened, do not boil
  5. Add in chocolate chips,  stir until melted
  6. Remove from heat, stir in vanilla extract
  7. Pour in ramekins or containers of your choice
  8. Serve warm or cold (chilled in fridge )

Tapioca Pudding

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This is a very yummy Asian dessert. 

Makes about 4 servings

  • 75 gm small tapioca pearls
  • 1 cup of milk
  • 1 tablespoon custard powder
  • 1 egg, slightly beaten
  • 50 mL evaporated milk
  • 3 tablespoons sugar
  • 20 gm unsalted butter
  1. Preheat oven to 400°F
  2. Soak tapioca pearls in water for 30 minutes, drain well
  3. Cook pearls in large pot of water on medium heat, stirring constantly until pearls turn clear
  4. Rinse pearls with cold water, drain well
  5. Add custard powder and egg in 1/2 cup of milk, mix well, set aside
  6. Heat evaporated milk and the other 1/2 cup of milk in microwave for about 45 seconds, add sugar and butter, stir until melted, let cool for about 5-10 minutes
  7. Slowly add milk mixture (#6) into egg mixture (#5)
  8. Heat the above over medium heat in a non-stick pot, stir constantly until thickens
  9. Stir in tapioca pearls
  10. Pour mixture in ramekins, about 3/4 full
  11. Place ramekins on baking tray half-filled with water and bake for about 20 minutes.

The custard should have a texture of thick creamy soup before baking.