Sawaddee ka welcome to hot Thai kitchen today I am making another one of my mother's requests she's
been on a roll lately with her requests so this is a great summer dessert that's quite popular
in Thailand right now and it's called tao hu nom sod now tao hu is tofu and nom sod is milk so essentially
it is what I would call milk tofu but in English I think it's better to call it milk pudding and
we use the term tofu because the texture at the end is very similar to very soft tofu but it's
made from milk very easy it's cute and it's so refreshing in hot weather like this so let's get
started all right so one of the setting agents we are using is gelatin so I've got here just
powdered gelatin unflavored when you're using powdered gelatin you want to hydrate it first
in water so I'm putting some of the water into a little Bowl and then you're just going to sprinkle
the gelatin right on top like this and then we'll let it sit for about five to 10 minutes and then
this will just bloom and hydrate and then it will dissolve a lot more easily so the rest of
my water I'm going to put it in a small pot and then we're going to add the second setting agent
and that is of course agar agar my favorite jello fiying ingredients in the world and if you don't
know what a gauger is I have a whole video that explains what it is and how to use it I'll make
sure to link to that all right one of the and that don't spill stuff into the pot okay just stir that
and then I'm going to add my milk so this is just whole milk regular milk and then I'm going to add
whipping cream some people in Thailand like to use evaporated milk instead of whipping cream and
I've done that too and it's good but I prefer the flavor of whipping cream better so now I'm going
to bring this to a boil because Agha Agha really needs to boil before it will melt completely and
make sure you stir it because if you don't stir it the auger will set at the bottom and then you'll
get the thick layer of gel stuck to the bottom of the pod now once it comes to a boil you want
to let it simmer for about one minute just to make sure the our gars dissolved completely so now I'm
going to add my gelatin so it should have had at least five minutes to sit by now you don't want
to add gelatin and then let it boil because the prolonged heat exposure will actually compromise
the gelatin strength so that's why we turn the heat off and then we put the gelatin in just
going to rinse this to make sure we get every last bit out and now you want to give this a stir for
another one to two minutes it does take gelatin awhile to dissolve into hot liquid now I'm going
to sweeten this mixture with sweetened condensed milk you can add as much as you like really
whether you like it sweeter less sweet so we've got here three different milk products in here
so in some ways you could call this a tres leches pudding and these are my serving cups aren't they
cute so you can use whatever cups you want but I would suggest do single serving size okay because
we're not going to unmold this so the jelly is gonna set in here we're gonna serve it in here
okay so I'm gonna pour this in but I'm not gonna fill it all the way up because you want to have
room to put our toppings in the sauce now why did I use both gelatin and agar agar I forgot
to explain to you so the two gelling agents give very different texture augers firm gelatin is very
bouncy and jiggly so by combining the two you actually get a texture that's sort of halfway
in between and I'm not using a lot I'm using very little of each so to be very soft with a little
bounce yet firm enough that it will set at room temperature without melting and that's a benefit
of agar agar that I like to use because if you're serving this out on a hot summer day gelatin will
melt very quickly but agar agar is solid at room temperature so you don't have to worry so much
about the serving condition right so in Thailand a lot of people will do it with just agar agar so
that's possible too if you want to serve this to vegetarians however I like the extra bounciness
from the gelatin so I like to do a bit of both okay in the fridge it goes Unum so it is always
served with a sauce which is essentially just a liquid version of what we just made okay the
exact same ingredients but the whole point of it is to sort of moisten the whole eating experience
a little bit so instead of eating you know a block of dry jelly like thing now there's moisture going
around okay so I've got here some milk and I'm going to add some whipping cream to it
DejaVu and some condensed milk so as of now our pudding is just milk flavored but if you want a
flavour with something else like vanilla almond extract would be good too or even mint extract
anything you like you can go ahead and add just a couple of drops of extracts to both the pudding
and the sauce alright so I'm going to let this chill in the fridge and then let's talk about
toppings because that's very important so when it comes to toppings most people go with fruits
some people do things like beans or grains like barley but I much prefer fruit because I think
the milk really needs the bright freshness of the fruits so but you can only whatever kind of fruit
you want I'm going to show you my favorite so strawberries I love the way strawberries
go well with milk I mean strawberries and cream hello this odd-looking bowl here I talked about
it before this is Thai lemon basil seeds and there are little black seeds so what you do is you soak
them into hot water and after about 10 minutes or so they'll swell up and become sort of like a
gel but with crunchy seeds inside you can also use chia seeds chia seeds will do the exact same thing
but they won't swell quite as much next moving on is jackfruit now I have a video about how
to peel a jackfruit and all this did I filmed in Thailand a while back so you can check that out if
you're not familiar with the fruit but this one is canned and canned jackfruit is available in lots
of different Asian grocery stores and all I did was I just cut them up into little little pieces
okay cuz we've got you know little puddings the last one is my absolute favorite this is called
beikoku okay it's a product that originated from the Philippines and what this is is actually a
bacterial fermentation byproduct of coconut water so the way they make it is they let coconut water
ferment and as the bacteria slowly turn it into vinegar they create they built this gel on top
of the coconut water to protect themselves from the elements and then humans go oh I wonder if
that gel tastes any good Oh what do you know it does and so people started cultivating it and
it's God is really interesting an interesting chewy firm texture and so what I do is I cut it
up into smaller pieces just so it works better with our tiny little puddings all right let's
put it together so the jelly has set and if you touch it you should be very soft a little
bit bouncy it should just barely hold together that's the the charm of this pudding super soft
and now I'm going to put the sauce on and I like to put the sauce on after because I put the sauce
on first and the fruit starts floating around in the sauce is really hard to arrange look at cute
that is if you want you can put a little mint leaf on it for a little extra green but I'm totally
happy with that and for a tiny pudding you need a tiny spoon oh it's like the perfect combination of
fruity and milky and it's super light this is if you're thinking panna cotta this is miles lighter
than panna cotta and it's almost not a solid you know it just like melts in your mouth as you try
it oh it's so good and it's so cute look at it I just love it so much so I hope you give this
a try definitely send me a photo once you've made it on Facebook Twitter or Instagram and
the recipe will be on hot Thai Kitchen calm if you haven't subscribed to the show please do so
right here so you'll never miss an episode and I will see you next time for your next delicious hi