Agar-agar milk pudding with condensed milk and raspberry

This creamy agar agar milk pudding is delicious and the raspberry makes it delightful to enjoy. Especially on the hot summer days when you fancy some cool desserts.

Milk pudding with raspberries

Silky smooth and milky with a refreshing taste of raspberries is what this agar-agar milk pudding is about. A perfect summer dessert after your meal.

What is milk Agar-agar pudding?

It is a dessert made of agar-agar mixed in milk, and you enjoy it as pudding after your main course. 

This agar-agar pudding is very popular in Indonesia. In fact, the word pudding is almost always associated with this type of agar-agar-based dessert. And traditionally, it uses coconut milk as its liquid ingredient. 

Agar-agar milk pudding with condensed milk and raspberry

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But you can use any kind of milk or liquid to make it. 

Like anything, you can mix and match the ingredients and flavor according to your liking. 

As for this recipe, I use cow milk as condensed milk and add raspberries to pair with it.

So you will have the creamy milk taste with a refreshing and slightly tangy raspberry flavor that goes with it. 

Panna cotta without gelatine

This agar milk pudding will remind you of Italian panna cotta or French blancmange. But without gelatine. So it’s a good choice for those who prefer the vegetarian or halal option of panna cotta

And if you’re vegan, you can always substitute the milk and condensed milk with your preferred vegan options. Or, just use coconut cream instead, like this vegan panna cotta recipe. 

Agar-agar milk pudding with raspberry

This jelly-like pudding is a perfect option for a summer dessert. 

Not only are the raspberries abundant in the summer season, but the agar-agar will cool you down when the hot temperature is on the rise. 

Now that the fasting month of Ramadan is around the corner, I must say this agar-agar milk pudding with raspberry is a must-try for your Iftar. 

Is Agar-agar the same as China grass?

Yes, agar is called China grass by the people from the Indian subcontinent. 

Maybe because agar was invented in the Far East, which is Japan. And it has always been very popular in Japan, China, Taiwan, Indonesia, etc.

Can I replace agar with gelatin?

Technically, you can substitute gelatin with agar. As both have the gelling property that makes any liquid set.

In fact, now vegans use agar for any recipes that call for gelatin.

How do you make China grass pudding?

You mix the china grass powder with the liquid. And you can use water, milk, or fruit juice as the liquid. Add sugar and other ingredients you like for flavor. 

Then you boil them and stir well until it reaches boiling point. Keep mixing for another 2-3 minutes before and after turning off the heat. 

Pour the mixture into your preferred mold or dessert pan. And let it cool down and set.

What is the ratio of agar to liquid?

For one teaspoon of agar agar powder which is about 3.5 grams, you need approximately 500 ml/ 16.9 fl. oz/ 1.05 pt of liquid. 

The more liquid you put in, the softer your pudding will be. And if you want your pudding to set firmer, you should put less liquid.

The other ingredients can make a difference to your pudding texture as well.

Milk and fruit acids can soften the texture so that your China grass pudding will have a melt-in-the-mouth consistency.

Why is my agar-agar not set?

There are a few possible reasons for your pudding not being set. 

Firstly, it has too much liquid that you need more China grass powder. Secondly, it is not cooked long enough and not stirred well enough. 

Make sure you let it cook more after the mixture reaches boiling point. And keep stirring before and during the boil. I usually cook further for about 3 minutes and sometimes longer. 

Also, keep stirring for another minute or two after turning the heat off. 

How much sugar do I need to put in?

In general, I put about 200 grams of sugar for every 700 ml of tasteless liquid such as water or milk. 

However, if I put other ingredients that have sweetness i.e. condensed milk, sweet fruits, etc., then I would put less sugar. 

I must also note that everyone has a different level of the sweet palate. Admittedly, I don’t really like too-sweet desserts. Therefore, my dessert and cake recipes use less sugar than recipes alike. 

More Indonesian desserts

Thank you for stopping by to check this agar-agar milk pudding with condensed milk and raspberries. I hope you’ll now want to try it.

If you do, please share what you think about the recipe in the comments below (leave a reply box). I’ll really appreciate it.

And please follow me on Facebook, Instagram, and/or Pinterest. To sneak a peek at what’s cooking in my kitchen. 

Last but not least, don’t forget to look at my other Indonesian dessert recipes that you’ll equally love.

Milk pudding with raspberries
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4.75 from 20 votes

Agar-agar milk pudding with condensed milk and raspberry

This creamy milk pudding tastes delectable and the raspberry makes it delightful to enjoy. Especially in the hot summer days when you fancy some cool desserts.
Author: Devy Dar
Prep Time10 minutes
Cook Time30 minutes
Additional Time2 minutes
Total Time42 minutes
Course: Sweets & Desserts
Cuisine: International
Servings: 16


  • Pudding mould (that can hold approximately 6 cups of liquid).
  • Cooking pan
  • Wooden spoon and/ or
  • Hand whisk


  • 2 teaspoons agar-agar powder.
  • cup condensed milk see the note.
  • 3 cups whole milk see the note.
  • 5 teaspoons cornflour/ corn starch.
  • Pinch of salt see the note.
  • 2 cups raspberries frozen or fresh
  • ½ cup water.
  • 1 ½ tablespoons granulated sugar.


  • Get your pudding mould ready, the one that can hold approximately 1.5-litre liquid.
  • Put most of your raspberries on the bottom of the mould. Leave about 10-15 raspberries for the pudding.
  • In a small saucepan, put the rest of the raspberries in. Add the water, sugar and ½ teaspoon of agar-agar powder.
  • Heat it at medium heat as you stir and mash the fruits.
  • When it reaches boiling point, continue to cook further for another 3 minutes as you keep stirring. 
  • Then pour the mixture over the raspberries little by little. You don’t want to pour it all out at one go. Otherwise, the fruits will float up (see the note).
  • When your berries pudding is almost set you can start cooking your milk pudding.
  • In a saucepan, put about 650 ml of the milk in together with the rest of agar-agar powder (1 ½ tsp), condensed milk, and a pinch of salt. Stir well and boil it at medium heat.
  • Take care and keep stirring.
  • At the same time put the rest of the milk in a measuring jug and add in the cornflour. Stir it well, and set aside. 
  • When you see fine boiling bubbles around the milk in the saucepan, pour some of the milk into the milk & cornflour mixture. Using a whisk, stir carefully.
  • Then put the mixture back into the saucepan, and continue to cook.
  • Keep stirring every now and again until the mixture is boiling. 
  • After about 3 minutes boiling, pour the milk mixture in the mould on the top of your raspberry mixture.
  • Let it set and enjoy your pudding. 


  • If you don’t have condensed milk or prefer not to use it, you can always substitute it with ½ cup of granulated sugar + ⅓ milk + ¼ tsp agar-agar powder.
  • When you pour the raspberry mixture into the mould, try to do it little by little with a little time-gap in between. The idea is you want to make sure the fruits absorb the liquid. If you pour it all at one go, chances are the fruits will float around. They’ll refuse to stay at the bottom ?.
  • You can use semi-skimmed milk or skimmed milk if you prefer.
  • For a vegan option, you can use coconut milk, almond, or any other vegan milk that you love. Same goes for the condensed milk. You can choose vegan condensed milk or substitute it with the composition stated above.
  • Try not to skip adding the salt. Because a little salt in your desserts will enhance the flavour and make your desserts taste more delicious.
  • But make sure your milk pudding is ready before the raspberry mixture has gone completely set. Otherwise, both mixture won’t stick together.


Serving: 1g | Calories: 85kcal | Carbohydrates: 13g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 46mg | Fiber: 1g | Sugar: 11g


Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.

Author: Devy Dar

Title: Food Writer, Recipe Developer, and Digital Content Creator.


Devy Dar founded So Yummy Recipes and Drizzling Flavor to share her love of food after exploring various cultures and cuisines for more than two decades. Her mission is to help others easily recreate traditional and non-traditional food with readily available ingredients. Her works have been featured in Reader’s Digest, Al Jazeera, MSN, Yahoo, Bon Appetit, and more. 

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  1. Can you use any other fruit I was thinking about mango 🥭

    1. Yes definitely. In my opinion, any soft fruits will be nice. So ripe mango is one of them

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