This pudding isn’t just delicious—it’s also super pretty! The soft white layer and the natural blue from butterfly pea powder make it look fancy, like something you'd see in a bakery window. But guess what? It’s actually really easy to make at home. The bottom layer is made from crushed biscuits mixed with butter, giving you a yummy, crunchy base. On top of that, there’s a creamy milk layer, and the final touch is the beautiful butterfly pea layer that’s packed with natural color and gentle flavor. This chilled dessert is perfect for hot days, tea time, or special occasions. It looks impressive, but it’s made with simple ingredients you probably already have. Let’s make it together!
📝 Ingredients
For a 20x20 cm pan
Biscuit base:
- 225g biscuits, crushed
- 80g melted butter
White milk layer:
- 1 sachet agar powder
- 650ml full cream milk
- 50ml double cream (optional)
- 60g sugar (adjust to taste)
Butterfly pea layer:
- 1 sachet agar powder
- 1g butterfly pea powder
- 750ml full cream milk
- 60g sugar (adjust to taste)
📝 Step by step
- Make the biscuit base: In a bowl, mix crushed biscuits with melted butter. Stir until fully combined. Pour into your pan and press it down firmly to create a flat base. Chill in the fridge while you make the next layer.
- Make the white milk layer: In a pot, add milk, sugar, double cream (if using), and agar powder. Turn on the heat and stir constantly until it boils. Turn off the heat and let it cool for a few minutes. Pour over the biscuit base and let it set.
- Make the butterfly pea layer: In another pot, add milk, sugar, butterfly pea powder, and agar powder. Cook over medium heat while stirring until it comes to a boil. Turn off the heat and let it cool slightly. Pour gently over the white milk layer. Let it cool completely, then chill in the fridge for 2–3 hours.
- Serve and enjoy: Once fully set, remove from the fridge, slice into squares, and decorate however you like. Enjoy your beautiful butterfly pea pudding!
