Hey Guys, today we are making these Molang and Piu Piu Jiggly Pudding. A light, smooth, firm-yet-soft milky pudding pairs with chocolately creamy chocolate custard.

This type of puddings are quite soft.
So I suggest to prepare them 1 day in advance to make sure that they are firm enough before we unmold them.

This supersilky and chocolately chocolate custard quick and easy to make, it’s creamy and delicious and is kid friendly.

And to make it more special, we will serve them in individual edible chocolate cup. I am using these 4 oz half-sphere silicone mould for the the cups and donut silicone mould for the cup saucers.

If you not keen to buy this kind of mould, kindly substitute them with silicone cupcakes liner or maybe other shape and you can simply pipe circle chocolate decorations on parchment paper to create the saucer.

To kind of fancy the cup up, I dip the rim of the chocolate cup into the melted chocolate and then dip that into the nonpareils. Isn’t that beautiful?

And for the pudding moulds, I found that my pretty chinese tea cup and this super tiny measuring cup suits perfectly for this kind of project.

Look how small and adorable they are!! They are perfect coz they have a round bottom shape, quite similar to our lovely character’s head.

What I love about this pudding is that it’s not too sweet and it’s pretty light. There’s something so satisfying about spooning out that first bite.
It should keep it’s shape on your tongue and until you sink into it, it will dissolve into a velvety smooth melty bite.

It’s really an easy, simple, yet stunning dessert. You can make them ahead of time and serve on a dinner party.
I hope you give the a try and I’m sure that everybody will love them!

MOLANG & PIU PIU JIGGLY PUDDING
Yield: 2 portions
Active time:  1 hour
Total time: 8 hour

INGREDIENTS
Pudding:

• 20 grams Cold Water
• 4 grams Gelatine Powder
• 20 grams Granulated Sugar
• 115 grams Milk
• 1/2 teaspoon Vanilla Extract (optional)
  

Chocolate Custard:

• 20 grams Granulated Sugar
• 2 teaspoons Cocoa Powder
• 2 teaspoons Cornstarch
• A pinch of salt
• 12 grams Egg Yolks
• 160 grams Milk
• 1 teaspoon Unsalted Butter
• 2/3 teaspoon Vanilla Extract/ Rhum

Decoration:

• White Chocolate Compound
• Dark Chocolate Compound
• Food Colouring (Pink Rose, Yellow)

INSTRUCTIONS
Prepare the templates and moulds

1. For Templates
   Print some templates for Molang and Piu Piu details. Stick some greaseproof paper on top of the templates, then apply some shortening to the greaseproof paper to prevent the chocolate stick to the paper surface.
2. Pudding Mould
   Prepare pudding mould for Molang and Piu Piu that have a round bottom shape (quite similar to our lovely character’s head, for example chinese tea cup).
3. Edible Cups and Saucers Mould
   You can use 4 oz half-sphere silicone mould or silicone cupcakes liner and maybe other shape for the the cups and donut silicone mould for the cup saucer (or manually make simple circle chocolate decorations on parchment paper for these saucer).

Pudding

1. Bloom the gelatine with cold water and let it stand for about 3-5 minutes.
2. In a medium sauce pan, mix the milk and sugar. Cook until the mixture simmering or reach about 60°C. 
3. Mix in the bloomed gelatine into the milk, stir until well combine.
4. Pour the white pudding mixture into Molang mould, colouring the rest with a bit of yellow food colouring for the Piu Piu, and then pour the yellow mixture into Piu Piu’s mould.
5. Store them in the fridge for at least 6 hours (preferably over night).

Custard

1. In a medium saucepan, mix the sugar, cocoa powder, corn flour and salt. Add in the egg yolks and mix until just combined.
2. Gradually pour in the milk and whisk until no lumps remain.
3. Cook the mixture over medium heat, keep stirring until it starts to boil and the mixture thickens. Take it off from the heat, add in the unsalted butter and rum or vanilla extract, mix well.
4. Strain the custard to get rid of any lumps. 
5. Let it cool about 5-10 minutes. Cover the surface with plastic wrap, pushing it directly on top of the mixture (make sure there are no air pockets, to prevent skin formation on top of custards). 
6. Let it chill in the fridge for about 2 hours.

Character Details
Melt some white and dark chocolate compound, colouring as needed, pour each colour into a piping bag then trace characters details onto a parchment paper. Let them set hards in the fridge for about half hour.

Edible Chocolate Cups and Saucers
Cups; Pour melted rose pink colour chocolate compound fill up our moulds here, fill it right up to the top.  Flip it right over to make sure all the excess drips out, scrape the edge of any of that excess (we don’t want it to be a real jagged looking cup).
Repeated this 2 times, make sure you let these set in between each layer.
Saucer; Fill about half of the donut mould
*Store both cups and saucer for about 10 minutes in the fridge so they are completely solid and sets.

ASSEMBLY

1. Unmould the Cups and Saucers
   Pull that silicone away from the chocolate, being very careful not to crack the chocolate.
   To fancy the cup; dipped the rim of the chocolate cup into the melted chocolate and then dip that into the nonpareils.Stick the cup onto the saucers with some melted chocolate.
2. Crush some marie biscuit for layering in between the custard to add crunchiness and strengthen the base of the pudding so it won’t sink too much (can substitute with digestive or oreo).
3. Pour about 2 tablespoons of chocolate custard into the edible cup, sprinkle about 1 tablespoon of crushed marie biscuits, spread another layer of custard evenly over the biscuits. 
4. Slowly and carefully unmould Molang and Piu Piu pudding then place the pudding on top of the custard.
5. Stick all the details.

NOTES

1. Prepare the pudding 1 day in advance to make sure that they are firm enough before we unmold them.
2. You can make the pudding and custard ahead of time (store them in the fridge for 2-3 days).
3. You can use Candy Melts for Chocolate Compound.
4. If you made edibles cups and saucers in advance, I suggest to store them at room temperature in an airtight container, so there is no moisture when served.
5. For the presentation purpose; I recommend to assembly these dessert directly before serving to make sure that the biscuits don’t get mushy so the pudding doesn’t sink into the custard.