How to Make Molang & Piu Piu Jiggly Pudding!

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Hi 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.
And to make it more special, we will serve them in individual edible chocolate cup. It’s really an easy, simple, yet stunning dessert!

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

INGREDIENTS
Pudding:
20 gr Cold Water
4 gr Gelatine Powder
20 gr Granulated Sugar
115 gr Milk
1/2 tsp Vanilla Extract (optional)

Chocolate Custard:
20 gr Granulated Sugar
2 tsp Cocoa Powder
2 tsp Cornstarch
A pinch of salt
12 gr Egg Yolks
160 gr Milk
1 tsp Unsalted Butter
2/3 tsp Vanilla Extract/ Rum

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


INSTRUCTIONS
Prepare the templates and moulds
1.Templates
Print 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 mould for Molang and Piu Piu that have a round bottom shape (which is similar to character’s head, e.g 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; Fill up moulds right up to the top with melted pink chocolate. 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)
Repeat 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 silicone away from the chocolate, being very careful not to crack the chocolate. Dipped the rim of the chocolate cup into the melted chocolate and then dip that into the nonpareils.
Stick the cup onto the saucer with some melted chocolate.
2. Crush biscuits (marie, digestive or oreo) for layering in between the custard and to add crunchiness and strengthen the base of the pudding so it won’t sink too much.
3. Pour about 2 tablespoons of chocolate custard into the edible cup, sprinkle about 1 tablespoon of crushed biscuits, spread another layer of custard evenly over the biscuits.
4. 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.