Dadih

Actually, dadih is made of fresh milk, with sugar and a gelling agent (enzyme) added to make it firm (but not as firm as agar-agar). I love dadih so much and grew up eating it. This form of dadih can be found still, mostly in the northern states. I purposely put the recipe in Malay so that whoever wants to learn this Malay traditional dessert has to learn the language too.

Bahagian A
Agar – agar - 10gram
Air - 1035ml = 3 full glass
Gula - 1 cup
Gula batu - 1 inch
Daun pandan - 3 helai


Bahagian B

Susu Serbuk (Fernleaf) - 6 hip of table spoon
Tepung jagung - 1 hip of table spoon
Air - 690 ml = 2 full glass
Susu cair carnation - ½ tin
Susu segar Dutch Lady - 1 liter


Cara – caranya

1. Rendam agar-agar hingga lembut kemudian rebus semua bahagian A hingga mendidih dan tapis
2. Ayak susu serbuk dan tepung jagung kemudian gaulkan bersama air, susu cair dan susu segar.
3. Tapis campuran bahagian B kemudian campurkan sekali dengan bahagian A dan masak hingga mendidih.
4. Tuangkan ke dalam cup dan masukkan ke dalam peti sejuk.
5. Dihidangkan sejuk.