4 simple ingredients are all you need to make this fun mushroom shaped milk pudding!
This is called a pudding but I will put a disclaimer saying that this is probably different than the normal type of pudding you’re used to. When you think pudding, you might think of a thick creamy dessert but this isn’t that. This pudding has more of a jelly consistency. I would personally describe it as a thicker jelly than a pudding.
The ingredients
This milk pudding is made of just 4 simple ingredients:
- Milk
- Sugar. Feel free to adjust this amount to your own preference.
- Cornstarch. This is used to thicken the milk pudding.
- Cocoa powder
How to make the milk pudding
Mushroom milk pudding consists of two components:
- the mushroom stem
- the mushroom cap
Both components are made the same way.
To make the mushroom stem:
- Add the milk, sugar, and cornstarch into a pot.
- Heat it on low heat and keep stirring the pot until the mixture thickens.
- Once it has thickened, take it off the heat and keep stirring it to cool it down a bit. Then transfer it into a plastic cup.
- Let the pudding set ~4 hours in the fridge.
To make the mushroom cap:
- Add the milk, sugar, cornstarch, and cocoa powder into a pot.
- Heat it on low heat and keep stirring the pot until the mixture thickens.
- Once it has thickened, transfer the mixture into a round bowl.
- Let the pudding set ~4 hours in the fridge.
Mushroom milk pudding assembly
- Unmold the mushroom stem from the cup and place it on a plate
- Stick a toothpick in the center of the mushroom stem. This toothpick will help connect the mushroom stem and the mushroom cap.
- Unmold the mushroom cap from the bowl and place it on top of the stem
Mushroom Shaped Milk Pudding
Ingredients
Mushroom stem
- 150 grams milk
- 13 grams sugar
- 15 grams cornstarch
Mushroom cap
- 150 grams milk
- 13 grams sugar
- 15 grams cornstarch
- 3 grams cocoa powder
Instructions
Mushroom stem
- Add the milk, sugar, and cornstarch into a pot
- Heat on low heat and keep stirring until the mixture thickens
- Transfer mixture into a plastic cup
- Refrigerate ~4 hours until set.
Mushroom cap
- Add milk, sugar, cornstarch, and cocoa powder into a pot
- Heat on low heat and keep stirring until the mixture thickens.
- Transfer the mixture to a bowl
- Refrigerate ~4 hours until set.
Assembly
- Unmold the mushroom stem and place it onto a plate
- Stick a toothpick through the center of the mushroom stem. This toothpick will help hold both parts of the mushroom together.
- Unmold the mushroom cap and place it on top of the mushroom stem
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