Floating boba bunnies?! Yesss. And these bunny puddings are just as good on their own. Kat Lieu, the founder of online food community Subtle Asian Baking, shows us how easy it is to make them (p.s. it’s the Year of the Rabbit).
Recipe (Makes four puddings)
- Gelatin x 2 1/2 teaspoons
- Milk x 1 1/2 cup (355ml)
- Honey x 1 tablespoon
- Cardamom x 1/2 teaspoon (optional)
- Glutinous rice flour x 1 teaspoon
- Heavy cream x 1 1/2 cups (355ml)
- Granulated sugar x 1/4 cup (50g) (to taste)
- Pinch of salt
- Vanilla extract x 1 teaspoon
For the toppings:
- Melted chocolate designs (optional)
- Berries of choice (optional)
- Whipped cream (optional)
- Mint leaves (optional)
Steps:
- Lightly brush the insides of bunny molds with oil, or coat them with a pan spray.
- In a bowl, add the gelatin and about a third of the milk. Stir and let the gelatin rest for a few minutes as it absorbs the milk.
- Add the gelatin mixture and the rest of the pudding ingredients into a saucepan and mix. You can add flavored food powder or coloring gel to the mixture to make different bunny flavors and colors.
- Cook over medium heat while gently stirring the mixture.
- Once the mixture is simmering, remove it from the heat. Use a fine-mesh strainer to sieve directly into the bunny molds. If there are bubbles or foam, remove them with a spoon.
- Cover and refrigerate for at least four hours.
- To decorate with melted chocolate, pipe melted chocolate shapes and designs directly on parchment paper. When the chocolate sets, stick it on the puddings.
