*That looks so inviting & delicious! Interesting,... I've never heard of NOT boiling the gelatin. Here, in USA, that is the way we are instructed to do so by every company. I never knew that not boiling the gelatin could also work. Very interesting. Have a beautiful week.*
You can get all the ingredients to be converted here; www.convert-me.com/en/convert/cooking/ Each ingredient has different density, and therefore using the above online conversion is the most accurate one. I strongly suggest you purchase a digital kitchen scale with accuracy down to one g. You need to get a precise amount to yield the best result. I have calculated by using the conversion tool above for your convenience: For the puree mixture 150 g mango puree (5.5oz) 60 ml cold water (4 tbsp) 20 ml Heavy cream (4 tsp) 40 ml milk (3 tbsp) For the gelatin mixture 8 g gelatin, (1.7 tsp) 60 g sugar (0.3 cups) 80 ml water (5.5 tbsp) For garnish Mango cubes Coconut milk Fresh mint leaves
There are a few possible reasons. 1. Dissolve the gelatin powder fully. You can't use it directly. 2. Do not use water that is too hot. (best to use lukewarm water). Gelatin will get destroyed by high heat and lost the ability to set the pudding. 3. Increase the quantity. The gelatin I use may have a different strength than yours (measure in bloom). You may need more than suggested in the recipe. 4. Try not to mix too much after adding the gelatin. Mixing too much can break the gelatin chain and hinder the setting process. I hope this information is helpful. KP Kwan
I tried your recipe.. its very nice. However, i noticed the texture is not soft enough like white tau foo . I followed your recipe 100%, how do i make it softer? What do you mean for your gelatine 8 grams (2% weight)?
@@henry1667 That's hard for me to know 🙄, but I am trying to troubleshoot. If it's rough, maybe you can use a finer sieve or strainer. If it's hard, reduce the gelatin. Not all gelatin has the same strength. You can try adjusting the amount from 2% to 1.5%. I hope this is helpful.
@@TasteofAsianFood Huh ? How do you reduce the percentage ? I am following your 8 grams in your recipe. Sorry my knowledge with gelatine is very shallow .
Thanks for watching. You can get the recipe by clicking the link (blue) in the description below the video. For your convenience, I copy it and here it is : tasteasianfood.com/mango-pudding/
This is very good.
I am watching this so I can learn
Thank you for the information
*That looks so inviting & delicious! Interesting,... I've never heard of NOT boiling the gelatin. Here, in USA, that is the way we are instructed to do so by every company. I never knew that not boiling the gelatin could also work. Very interesting. Have a beautiful week.*
I have never had mango pudding before but it looks appetizing.
I would certainly try it.
It's quite easy to make and hope you will enjoy it.
Chinese mango pudding is one of my top fave desserts. Many thanks for this easy, delicious recipe and the many invaluable cooking tips. 👍👍
Wow yummy mango pudding
Thank you for sharing. Can I substitute instant jelly or agar2 powder instead of gelatin. If I substitute is it the same amount as gelatine??
You can substitute the gelatin with an equal amount of agar-agar.
Thank you for sharing🙏😆😊
You are welcome and hope you will enjoy the mango pudding.
Lovely! Do you have a coconut recipe also, by chance?
I do have a panacotta made with coconut milk on my RUclips channel.
+Taste of Asian Food
Thank you, I will look for it!
Verygoodrecepe
Im so glad I found you Chinese Food in Switzerland is very costly
You are welcome.
great mango pudding
Thanks and hope you will enjoy the mango pudding.
How about removing the flesh using a spoon? How about custard powder?
Beautiful garnishing!
Yes I use the spoon to remove the flesh. But I did not use custard powder this time. Will keep that in mind for my next dessert. Thanks.
Will appreciate if u could give d measurements in cups n spoons. Some of us don’t have scale. Thnks
You can get all the ingredients to be converted here;
www.convert-me.com/en/convert/cooking/
Each ingredient has different density, and therefore using the above online conversion is the most accurate one. I strongly suggest you purchase a digital kitchen scale with accuracy down to one g. You need to get a precise amount to yield the best result.
I have calculated by using the conversion tool above for your convenience:
For the puree mixture
150 g mango puree (5.5oz)
60 ml cold water (4 tbsp)
20 ml Heavy cream (4 tsp)
40 ml milk (3 tbsp)
For the gelatin mixture
8 g gelatin, (1.7 tsp)
60 g sugar (0.3 cups)
80 ml water (5.5 tbsp)
For garnish
Mango cubes
Coconut milk
Fresh mint leaves
Help Mr Kwan... I followed your receipt 100% but it turns out to be very water - I tried to add extra gelatin but it does not work! Help.....
There are a few possible reasons.
1. Dissolve the gelatin powder fully. You can't use it directly.
2. Do not use water that is too hot. (best to use lukewarm water). Gelatin will get destroyed by high heat and lost the ability to set the pudding.
3. Increase the quantity. The gelatin I use may have a different strength than yours (measure in bloom). You may need more than suggested in the recipe.
4. Try not to mix too much after adding the gelatin. Mixing too much can break the gelatin chain and hinder the setting process.
I hope this information is helpful.
KP Kwan
@@TasteofAsianFood Thank you so much Mr Kwan
Kwan, need to ask ... how do you measure gelatine if it comes in sheets or leaf form ?
Use the same weight in whatever form. Get a digital kitchen scale with accuracy down to one gram. It's the most useful gadget in my kitchen.
I have a scale.... to weigh when it's dry.... oh ok .....
I tried your recipe.. its very nice. However, i noticed the texture is not soft enough like white tau foo . I followed your recipe 100%, how do i make it softer? What do you mean for your gelatine 8 grams (2% weight)?
@@henry1667 That's hard for me to know 🙄, but I am trying to troubleshoot. If it's rough, maybe you can use a finer sieve or strainer. If it's hard, reduce the gelatin. Not all gelatin has the same strength. You can try adjusting the amount from 2% to 1.5%. I hope this is helpful.
@@TasteofAsianFood Huh ? How do you reduce the percentage ? I am following your 8 grams in your recipe. Sorry my knowledge with gelatine is very shallow .
Thanks for sharing this easy recipe but it would help if you show the measurements of ingredients
Thanks for watching. You can get the recipe by clicking the link (blue) in the description below the video. For your convenience, I copy it and here it is :
tasteasianfood.com/mango-pudding/
Lecker 👌
Thank you 😊
I am come from Hong Kong
how many cups you can make that pudding
I made 4 cups.
Can you add the recipe together with your cooking video
Sure. Recipe is now in the description below the video.