Korean Banana with Pudding Milk

I MADE THIS

INGREDIENTS

Egg Pudding
1 cup ANGEL EVAPORADA
1 tsp gelatin powder
3 pieces egg yolks
2 tbsp white sugar
1⁄2 tsp vanilla extract
Banana Milk
2 pieces ripe/slightly overripe bananas
1 tsp banana flavoring (Optional)
2 pieces bananas, sliced into small dice
2 tbsp white sugar
1 can Angel Evaporada 410ml
1⁄2 cup water

 

PROCEDURE

  1. Make pudding. In a pot, mix together the ANGEL EVAPORADA and gelatin powder until fully dissolved. Leave for 5 minutes.
  2. In a bowl, mix together the egg yolks, sugar, and vanilla extract until well combined
  3. Turn on heat to medium heat and heat up the milk gelatin mixture until just simmering. Carefully pour half of the hot milk mixture into the egg yolks while mixing.
  4. Pour the hot egg mixture into the pan of remaining milk and cook over medium heat while constantly stirring until slightly thickened. Strain into container and chill in fridge until set
  5. Make banana milk. To another pot over medium-low heat, mash the overripe bananas with the sugar and flavoring until a chunky paste. Cook until the sugar fully dissolves into the chunky mashed bananas. Let cool slightly
  6. Place the slightly warm mashed bananas into the bottom of a glass bottle about 1⁄3 of the way. Spoon chunks of egg pudding on top, followed by the chopped banana.
  7. Pour over the ANGEL EVAPORADA on top. Add water. Cover and shake slightly to mix and chill in the refrigerator until chilled.

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Selling Price:
250
Total Recipe Cost (Puhunan):
500
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