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China Grass Pudding with Nuts uses agar agar to set a milk-and-cream pudding flavored with vanilla or rose water and finished with almonds and pistachios.

The agar agar is fully dissolved in boiling water before the sweetener, milk, and cream are added. That sequence gives the setting agent time to disperse evenly.

The pudding is cooled before the nut garnish is added, then refrigerated for about four hours until firm. For a saffron variation, soak the saffron in milk first.

Ingredients

• 2 1/2 tablespoons agar agar flakes
• 1 cup water
• 1 cup sweetener
• 4 cups whole milk
• 1 cup whipping cream
• 1 teaspoon vanilla extract, or a few drops rose water
• 1 tablespoon almonds, slivered
• 1 tablespoon pistachios, coarsely ground, for garnish
• Optional variation: 1/4 teaspoon broken saffron strands

Method

Bring the agar agar and water to a boil in a large pot over high heat and boil for 2 minutes, stirring until dissolved. Add the sweetener and stir to dissolve. Add the milk and whipping cream and cook for another 2 minutes, stirring constantly. Remove from the heat, stir in the vanilla or rose water, and let the mixture cool slightly. Pour into a serving bowl. When completely cool, garnish with the nuts and refrigerate for about 4 hours, until firm. For the saffron variation, soak the saffron in the milk for 10 minutes before adding it to the pot. Makes 6–8 servings.