Healthy And Refreshing, This Is A Caramel Pudding Snack Recipe For Iftar

Ilustrasi (Enez Cypress/Unsplash)

JAKARTA - Choosing snacks for breaking the fast is sometimes a homework especially if you like to change the menu for breaking the fast every day. One menu that is never wrong to try when bored with the same menu is pudding. Pudding is never wrong as a favorite snack of all ages. Different from ordinary pudding, this time you can make Caramel Rice Pudding. Having a sweet taste with a tempting aroma of caramelized sugar, this snack is suitable as a fresh iftar menu.

Want to know the ingredients and how to make it? Here, VOI shares the recipe, citing Parenting.Co, Monday, April 11.

Caramel Ingredients

1/2 cup of sugar

1/2 cup of water

Pudding Ingredients

2 cups of plain milk

3/4 cup of white rice

1/2 oz fresh ginger, kupang, cut into 4 pieces

1/4 cup of sugar

Salt

2 large eggs

2 egg yolks

1/2 tsp vanilla extract

Assorted canned fruit (apricots, oranges)

Whole candied cherries

How to make

-For the caramel: Prepare 6 6-oz ramekins on a baking sheet. Pour the sugar and water into a non-stick saucepan over medium heat, stirring until the sugar is dissolved. When it starts to boil, stop stirring, and switch to high heat. When the sugar begins to change color, shake the pan until the sugar is dark brown. Pour the caramel into the ramekins, smooth.

-Heat the oven. In a non-stick skillet, combine milk, rice, ginger pieces, sugar, and salt, and bring to a boil. Turn off the heat, and stir for about 10 minutes.

- Whisk eggs and egg yolks in a bowl. Slowly, pour the rice mixture into it while continuing to stir. Return to medium heat, using a wooden stirrer to stir for 2-4 minutes. Remove, remove the ginger pieces then add the vanilla extract, stir.

-Pour the dough into the ramekins, and flatten. Pour boiling water into the pan until it fills half of the ramekins. Cover with aluminum foil, and bake for 30-45 minutes until the texture becomes chewy. Remove from the tin, cool.

-Keep in a closed container in the refrigerator for 10-12 hours. When ready to eat, remove the pudding from the ramekins with the help of a sharp knife. Put on a plate, and add canned fruit.