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Tuesday, September 2, 2008

Mango Pudding 芒果布丁

If you like Cocon's Mango Pudding, you'll like this one.

Before Konnyaku Jelly came into the market, I was scratching my head..... How come the commercial packaged puddings have this springy texture that we can never achieve with gelatine, or agar or whatever....... Now I know.

I looked at the packaging, and tried to figure out the ingredients to make a copycat version.. and I finally got it.

I made loads of this for my home church's fund raising event, and it sold like hot cakes... No one could figure out how to make this.. Now, I'm revealing the secret.


10gm konnyaku powder (no malic acid added)
200gm sugar
1.5L water
100 gm creamer powder (coffeemate)
200ml mango concentrate ( Tesco Value, or Sun-Up will best replicate the taste)

Nata de coco (as much as u want)

1. Mix sugar and konnyaku powder together
2. Boil water, then add in creamer. Stir to dissolve.
3. Slowly spoon in sugar mixture.
4. Stir well, and let simmer for 10 minutes on low fire, stirring once in a while
5. Fill moulds with Nata de Coco with desired amount.
6. Turn off fire and pour in mango concentrate. Stir.
7. Pour jelly mixture into moulds. Chill well before serving.


  1. Did I mention I made this? Even DH who's not a fan of K jelly likes it too :)

  2. BH,

    Ha! so far I've never seen anyone not liking this :)

  3. hi may i know what its mango concentrate ?tanx^^

  4. Limei,
    Mango concentrate are those that you pour from bottles and add water to make mango drinks, like sunquick or ribena.
    If you are from Malaysia, do use the brands I recommend to achieve the best taste. Other brands taste differently.

  5. God will continue to bless your work of hands Wendy San. I find you a fantastic cook, skill in sweet and savory! Subarashi ne. Ganbade.


  6. Shou,
    thank you for your kind words :)
    God bless you too!

  7. What is konyakku powder? Where can I get them?

  8. Anonymous,
    if u're from elsewhere I have no idea.
    in Malaysia supermarkets, bakery supply shops or even mini markets will carry them. Get the one with no sugar no acid added. It's a coagulant

  9. Hi,

    I'm not sure what I've got here is mango concentrate but on the bottle lable states 'mango nectar'. Ingredients says mango 25% ( puree and reconstituted), water .etc. It's a Golden Circle Brand. It's not cordial to me, rather a juice.

  10. Anonymous,
    Sorry I have never come across the brand you mentioned. The one I use is very sweet and must be reconstituted with water at a ratio of 1:10.
    Adapt the recipe suitable for the ingredients that you have especially regarding sugar content.

  11. Wendy, i tried this just now and my pudding didnt set and my pudding got 2 layer :( 1 coffeemate and 1 mango :( why?? hep me

    Cheers, Jamie (fan-cy)

  12. Jamie fancy,
    Did you use fresh mango?

  13. Hi Wendy,

    I'm wondering whether using fresh mango puree and fresh cream would be able to result in a decent pudding. Any advice? Thanks :)

  14. Ling,
    Fresh mango puree is acidic and it will curdle the cream definitely resulting in a gritty pudding.
    You can rectify that with an emulsifier.
    The most natural emulsifier that you can use is egg yolks, and you will need a heck lot of it.
    Say, maybe up to 12 egg yolks for this recipe.

  15. Hi Wendy,

    Finally i did it. :) Will post the photos tonight if i got the chance to snap it. hehe
    love it... so nice

    Cheers, Jamie (Fan-cy)

  16. Jamie Fancy,
    Oh sure I'd love to see them on FB.
    thanks yeah!

  17. Hi, Wendy

    Jst want to ask can i use evaporated milk instead of creamer?? If yes, what the right amount?..

  18. anonymous(please leave a name),
    I have never tried and dare not.
    Mango concentrate is acidic and high chances it will curdle the milk.
    You can try, just substitute with the water's amount and add in last minute as milk overflows easily when boiled.

  19. Hi Wendy,
    Can I use fresh mango cubes to substitute nata de coco?Thanks.

  20. Shirley,
    shouldn't be a prob, try it :)


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