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Cookie Pudding

Ingredients:
30 g Oreo biscuit
40 g Digestive biscuit
400 ml Fresh milk
400 ml Water
200 ml Coconut milk (in packet)
1 pc Pandan leaf, knotted
10-12 sachets Pal Sweet® Low-Calorie Sweetener
Enough Salt
1 packet Agar-agar powder
Method
  1. Remove cream from Oreo biscuit, blend finely with digestive biscuit. Put aside.
  2. Heat fresh milk, coconut milk, pandan leaf, salt and agar-agar powder.
  3. Once the mixture boils, remove from heat and add in Pal Sweet® Low-Calorie Sweetener. Stir until the sweetener is fully dissolved.
  4. Divide the mixture into two portions. Mix a portion with biscuit powder, then spread it on a tray.
  5. Pour in the remaining mixture and allow to set.
  6. Keep in the fridge.

Note: Using individual disposable plastic containers (with covers) is recommended because it allows the pudding mixture set faster.

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