Dadih

Dadih is a Malay-style soft milk pudding that's quite commonly served in gatherings like weddings & thanksgiving feasts. During the month of Ramadan, it's also commonly sold at the food bazaars. Honestly, I was not aware of such dessert until a few years ago. But apparently,  based on the writings of some Malaysian bloggers, this modern version of dadih  has been around for decades, at least in Malaysia...... 

I call it the modern version because the traditional dadih, which originates from the Minangkabau community in West Sumatra, Indonesia, is made by pouring fresh raw unheated buffalo milk into a bamboo tube capped with a banana leaf. It's then left to ferment in room temperature for two days.  It's basically yogurt, but the traditional method of preparation gives it a more authentic flavour than that of the commercial yogurt. (Reference: Kompasiana)

I've not tasted the authentic dadih of the Minangkabau people, but I'm pretty certain that  it doesn't taste like the one I made.  This modern dadih is smooth, sweet, rich & so delicious! Eat it when it's chilled & it will soothe your throat.....

There are many recipes of dadih shared in the internet. For this maiden attempt, I've decided to use the one shared by K. Nor of Secubit Garam. She has perfected this recipe after adjusting the original one more than 10 times! Thank you K. Nor for all your  effort & generosity in sharing this excellent recipe. Die, die, must try!

Dadih

5g agar-agar powder (not instant jelly)

600 ml air

1 litre fresh full cream milk

110g sugar

1/2 st salt

1/2 tbsp cornflour, mixed with 1 tbsp water
vanilla paste, strawberry paste & red colouring (Flavouring or colouring is optional.)

Method:

1. In a pot, combine & boil water & milk with agar-agar powder, . 
2. Add  in salt & sugar & continue cooking until the sugar has dissolved. (Do not overcook or the dessert will become hard.)
3. Add in cornflour mixture & stir until well blended. Turn off fire & set aside.
4. Add in flavouring & colouring, if using.
5. Leave to cool slightly, then strain mixture & pour into glasses.
6. Chill before serving.

Notes:

1. You may also use agar-agar strips instead of the powder form. Use 1/6 packet (Crescent brand). Soak until soft before cooking. 
2. Keep stirring the mixture throughout the cooking process to ensure mixture is well-blended & to prevent overflowing.
3. I divided the mixture into two parts & added vanilla & strawberry flavour to each part. You may leave the dessert plain or add any flavour that you like.

Recipe by K. Nor @ Secubit Garam.

I'm submitting this post to Little Thumbs Up May 2014 (Milk) organised by Bake For Happy Kids, and My Little Favourite DIY,  hosted by Tze of Awayofmind Bakery House.