For myself as a keen baker, I usually ended throwing ingredients that were half used. I seriously hated myself for that. I wish I can find like minded friends who lived nearby when such occasion happens.
Like this week, I opened a can of evaporated milk to make something and then the remaining will end up throwing it into the bin a few days later. Waste!
For my helper, her peeps will be the coconut milk. She will leave a few tablespoons in the pack and leave it in the fridge till I get angry and chunk it into the bin. Another wastage.
To set a good example of wastage no more, I decided to research on recipes so that I can finish up the remaining evaporated milk.
One way is to use it to make longan tofu dessert which I plan to do it later. That recipe only needed a few tablespoon, so I went on to find one that at least I can used up half a can or more.
A Chocolate Pudding! Absolutely delicious! It actually reminded me of those days that I was staying in Germany. Of course, back then, it was fresh milk that my friend used. I recall that I would have pudding every night if I request. Simply love it! Especially when it is made with vanilla sugar and a dash of cinnamon sugar. Yum.
I used my favourite Valrhona cocoa powder for this pudding and if you are a pudding lover like me and don’t like wastage, try this!
What you need:
Yield 2 servings
168g evaporated milk
1/4 cup water
2 tbsp good quality cocoa powder
3 tbsp sugar
1/8 cup cornstarch
1/4 cup water
Mix evaporated milk and water in a pot.
Mix cocoa powder with sugar and add into the milk mixture.
Bring to boil, stirring it to dissolve the sugar and cocoa powder.
Mix cornstarch with water to form a smooth paste. Once cocoa mixture boils, add in the corn paste and whisk till it incorporated.
Continue to stir mixture till it thickens. Do the finger test on the spoon to see whether pudding is ready.
Pour into serving bowl.