Following the viral success of Biscoff coffee and cakes, Puding Biskuit Lotus Biscoff capitalizes on the beloved caramelized biscuit flavor in a simple, creamy layered pudding. This dessert is unique because it blends the crunchy texture of the biscuits with a silky smooth pudding base and a luxurious Biscoff spread topping.
Why This Could Go Viral
- Leveraging a Viral Ingredient: Biscoff is already a trending flavor, making this recipe immediately attractive.
- Multi-layered Texture: It offers three distinct textures: the soft, creamy pudding; the crunchy crushed biscuits; and the dense, melted Biscoff spread.
- No-Bake Dessert: It requires no baking, making it easy to create and perfect for large gatherings or quick home projects.
Recipe: Lotus Biscoff Biscuit Pudding
Ingredients:
A. Pudding Base:
- 1 pack plain agar-agar powder
- 600 ml fresh milk (full cream)
- 100g sugar (adjust to taste)
- 1/2 tsp vanilla extract
B. Biscoff Layer & Topping:
- 1 pack (about 125g) Lotus Biscoff Biscuits, crushed coarsely
- 100g Lotus Biscoff Spread (for topping)
Instructions:
- Prepare the Pudding Base:
- In a saucepan, mix the agar-agar powder, milk, sugar, and vanilla extract.
- Stir constantly over medium heat until the mixture comes to a boil. Remove from heat.
- Assemble Layer 1 (Biscuit Base):
- Place a thin layer of coarsely crushed Biscoff biscuits at the bottom of individual serving glasses or a large pudding mold.
- Pour about one-third of the hot pudding mixture over the biscuits. Allow it to set slightly.
- Assemble Layer 2 (Biscuit Filling):
- Mix the remaining crushed Biscoff biscuits into the rest of the pudding mixture.
- Pour this mixture into the molds, filling them up. Allow the pudding to cool completely.
- Prepare the Topping:
- Gently heat the Biscoff spread in a microwave for 30 seconds or in a double boiler until it becomes smooth and runny.
- Serve:
- Once the pudding is fully set and chilled, drizzle the melted Biscoff spread generously over the top. Serve cold.
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