Crispy 3-Flavor Pickled Milk Pudding Recipe (Ya Jaew's Kitchen)

Prepare for a delightful culinary adventure with this unique recipe for 3-Flavor Pickled Milk Pudding! This isn't your grandma's milk pudding; we're taking a playful detour into the realm of sweet and tangy flavors, creating a dessert that's both familiar and surprisingly innovative. Imagine the creamy richness of traditional milk pudding infused with the vibrant zest of pickled flavors – a symphony of sweet, sour, and spicy notes dancing on your tongue. The unexpected combination will tantalize your taste buds and leave you craving more.

This recipe, inspired by the culinary creativity of Ya Jaew's Kitchen, expertly balances these contrasting tastes to create a truly unforgettable dessert experience. The perfectly balanced flavors will elevate your palate and leave you wanting to share this unique treat with everyone you know. Ready to embark on this exciting culinary journey? Let's dive into the step-by-step process to create your own batch of this sensational 3-Flavor Pickled Milk Pudding!

Tools Needed

• pot
• serving spoon
• glass or plastic jar

Ingredients

Step-by-Step Instructions

Step 1. Prepare and Cook the Marinade

• Mix sugar, water, salt, and orange juice in a pot. Stir until sugar dissolves.
• Bring to a boil over high heat, then simmer for 3-4 minutes to reduce the vinegar smell.
• Turn off the heat and let the marinade cool completely.

Step 2. Prepare the Pudsa

• Rinse the Pudsa thoroughly. Use the spoon tail to remove the seeds.
• Prepare salt water (1 large bottle/1500ml water, 1 heaped tablespoon salt). Soak the deseeded Pudsa in this water.
• After soaking, rinse with plain water.

Step 3. Pack and Pickle

• Use a glass or plastic jar. Pack the Pudsa tightly.
• Once completely cool, pour the marinade over the Pudsa, ensuring all parts are submerged.
• Close the lid tightly and pickle for 24 hours or more (2-3 days for best results).

Read more: Crispy Thai Corn Fritters: Easy Party Snack Recipe

Tips

• The spoon tail helps remove Pudsa seeds without breaking the flesh.
• Soaking in salt water prevents the Pudsa from turning black or bruised.
• Ensure the marinade is completely cool before pouring it over the Pudsa.

Nutrition

• N/A

FAQs

1. Can I use a different type of milk?

Yes, you can experiment with different types of milk, such as coconut milk or almond milk, but the texture and taste might vary slightly from the original recipe. Whole milk is recommended for the creamiest result.

2. How long can I store the pickled milk pudding?

Store the pudding in an airtight container in the refrigerator for up to 3 days. The flavors will meld beautifully over time.

3. What kind of pickling liquid is used?

The recipe typically uses a mixture of vinegar (rice vinegar is often preferred), sugar, chili, and other spices to create a tangy and slightly spicy pickling liquid. The exact combination is detailed in the full recipe.

This Crispy 3-Flavor Pickled Milk Pudding is a testament to the exciting possibilities of culinary fusion, offering a delightful surprise with every bite. We hope you enjoyed creating this unique dessert and that it became a new favorite in your kitchen. Now go forth and impress your friends and family with this unforgettable treat!