Resep Puding Casablanca Pandan Coklat

Instructions

1. Cook the gelatin until it boils with liquid milk and 100 grams of granulated sugar, set aside.
2. Beat the eggs and 100 grams of granulated sugar, until the sugar dissolves and the mixture thickens, add the flour to the mixer at low speed, add the melted margarine, beat well.
3. Add the gelatin to the beaten egg, stir well with a whisk.
4. Divide the dough into 2, top each half with pandan paste and chocolate.
5. Pour into a 21 x 9 x 7 pan that has been lined with baking paper and smeared with margarine quite thickly.
6. Bake at 160°C for approximately 20 minutes, until small bubbles appear at the edge of the pudding.
7. Remove and let the hot steam dissipate, store in the refrigerator then cut into pieces and serve.
8. As soon as you see small bubbles appearing on the edge of the pudding mixture, immediately remove the pudding. That indicates the pudding is boiling and cooked. If the pudding takes too long it will overflow.