Chia seed is so popular these days because of its high omega-3 fat and long shelve life. Also, it doesn't have to be crushed (unlike flaxseed) to get the full benefits. I have been added it in bread, waffle, pancake and muffin. But I also like to try new thing and chia seed pudding caught my eyes. It seem easy enough, just add liquid and chia seeds and see it transform into a pudding like consistency.
I made a small batch to test it out and luckily my girls loved it too. Just that we have to add more syrup to make it tasty. Next time I would probably mix the syrup with the milk first before adding the chia seeds so that the pudding would be sweet. I think it would be delicious in the Asian style sweet soy bean milk too.
Ingredients:
1/2 cup milk
3 Tbsp. chia seeds
1 Tbsp. Milo (or coco powder)
Gula Melaka syrup/ Malacca palm sugar syrup to serve
Method:
Dissolved Milo in 1/2 cup milk. Then add in the chia seeds, give it a stir. Pour into prepared cups (make sure that the chia seed is distributed equally). Cover with a cling wrap or container's lid. Keep refrigerated for at least 2 hours or overnight. Serve cold with palm sugar syrup to sweeten (you can use maple syrup).
I've been meaning to try this but so far I've just been putting chia in my oatmeal. Can you tell me if the seeds in the pudding are crunchy or is everything gel like soft?
ReplyDeleteI have added chia seeds to berry oatmeal before and it was transformed to a nice pudding. Milo with chia seeds = super creative!
ReplyDeleteNice recipe Ching...I always add chia seeds on my morning oatmeal and baking bread...I yet have to try to make this simple dessert.
ReplyDeleteHope you are having a great week :)
Hi Stephie, the chia seed is still crunchy and the texture is more toward chewy than soft.
ReplyDeleteThanks Tigerfish. I hope the chia seed can be cheaper too, currently is quite expensive.
Thanks Juliana. You too!
It always amazes me what chia seeds can do! I like to use it (mixed with some fruit compote) as a jammy topping for yogurts and whatnot.
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