Soy Milk Rose Syrup Pudding | Bandung Panna Cotta 玫瑰奶露布丁

Grab a spoon and dive into this velvety smooth and creamy pudding with the lovely flavour of fragrant rose syrup and a mixture of milk and soy milk. 

Bandung is a pink, milky rose syrup drink that is extremely popular in Singapore and Malaysia, especially during the month of Ramadan. It's one of my favourite childhood drinks, and now it's my son's favourite too! Previously I have tried baking bandung sponge cake, cheesecakes, and my son created his very own bandung-flavoured pancakes. Sharing here is my new creation ~ bandung pudding.  

Adapted from my Panna Cotta Recipe

Ingredients: 
材料：

60g Water 水 

4 tsp Gelatin Powder 吉利丁粉 

230g Whipping Cream 动物性鲜奶油 

140g Soy Milk 豆奶

430g Milk 鲜奶

100g Sugar 细砂糖 

50g Rose Syrup 玫瑰露/玫瑰糖浆

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Method: 步骤：

1. Add water to a bowl, and add the gelatin powder, set aside for 10 minutes.
把水倒进碗里，撒上吉利丁粉，待10分钟。

2. Heat the remaining ingredients in a saucepan until sugar is dissolved (do not boil). 
把剩下的材料倒进锅里，开小火煮至糖溶化。不要煮沸。

3. Turn off heat, and stir in (1) until gelatin is fully dissolved.
熄火，倒入（1）搅拌至吉利丁溶化。

4. Stir in rose syrup.

加入玫瑰露，拌均。

5. Pour into pudding cups, and keep in the refrigerator once cooled. Let it chill overnight and enjoy! 
倒入布丁杯里，待凉后放进冰箱，凝固后即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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