Wednesday, April 30, 2008

Hopyes Pudding

When I visit one dear friend of mine whose house just in the corner of mine, I saw a huge bundle of Primarasa recipes. She said it was her friends' recipes collection which she has borrowed for quite long and said that the recipes are great.'s really tickling my "recipes-sense" and I started to browse that sweet-bundle-of-recipes.
I can tell you, the recipes collection are really mouth-watering. It also shows step by step pictures that really a big help especially when I tried out the Cheese Stick pastry... yup, I did it gals...Successfully!!

Back to Hopyes pudding, Hopyes is a combo flavour of caramel and coffee like old fashioned candy which calls Hopyes too ;p.
Puding Hopyes
  • 125 g sugar (I)
  • 50 ml water
  • 1.5 T instant coffee granules (Nescafe, Caswell, Indocafe, etc)
  • 350 ml fresh milk
  • 75 g sugar (II)
  • 1 sachet (7 gr) agar- agar powder
  • 1 yolk, lightly beaten
  • 125 ml egg whites
  • 2 T rum


  • 500 ml fresh milk
  • 150 g sugar
  • 2 T cornstarch
  • 2 yolks, lightly beaten
  • 3 T rum


  • Wet 1500 ml-capacity pudding tin with drink water, Set aside
  • Pudding: Make caramel from sugar (I) . add water and mix thoroughly then add coffee granules. Mix well. Remove from stove.
  • Combine milk, sugar (II), and agar - agar powder, bring to boil. Pour about 150 ml into beaten yolks, quickly mix so it won't clogged. Pour it back to hot milk. Mix well and add caramel-coffee liquid.
  • Beat egg whites until stiff, gradually pour in the hot pudding mixture and keep on whisking. Continue whisking until a little bit warm. Add rum.
  • Pour into the wet tin. Set aside and cool.
  • Sauce: Mix all sauce ingredients. Cook on medium heat, whisk until boil and thicken. Keep on whisking until sauce is luke-warm. Add rum. Cool

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