Drinks and Desserts

May 31, 2021
Creamy Korean Banana and Strawberry Milk Hack

Time needed: 45 minutes.

DIFFICULTY: Easy
Makes: 2 serving

Ingredients:

Banana Milk:
Egg pudding:
1 cup ANGEL  EVAPORADA
1 teaspoon gelatin powder
3 pieces egg yolks
2 tablespoons white sugar
½ teaspoon vanilla extract

Banana milk:
2 pieces ripe/slightly overripe bananas
1 teaspoon banana flavoring (Optional)
2 pieces bananas, sliced into small dice
2 tablespoons white sugar
1 can ANGEL EVAPORADA 410ml
½ cup water

Strawberry Milk:

3 cups strawberries, chopped into medium cubes and divided
¾ cup white sugar
3 tablespoons strawberry flavored/red gelatin
2½ cups water, divided
1 can ANGEL EVAPORADA 410ml

Procedure:

  1. Bloom gelatin

    In a pot, mix together the ANGEL  EVAPORADA and gelatin powder until fully dissolved. Leave for 5 minutes.

  2. Make egg yolk mixture

    In a bowl, mix together the egg yolks, sugar, and vanilla extract until well combined.

  3. Make pudding

    Turn on heat to medium heat and heat up the milk gelatin mixture until just simmering. Carefully pour half of the hot milk mixture into the egg yolks while mixing. Pour the hot egg mixture into the pan of remaining milk and cook over medium heat while constantly stirring until slightly thickened. Strain into a container and chill in the fridge until set.

  4. Mash bananas

    Mash the overripe bananas until a chunky paste.

  5. Make banana jam

    Add the mashed bananas to a pot with the sugar and flavoring then cook until the sugar fully dissolves into the chunky mashed bananas. Let cool slightly.

  6. Add to bottle

    Place the slightly warm mashed bananas into the bottom of a glass bottle about ⅓ of the way. Spoon chunks of egg pudding on top, followed by the chopped banana.

  7. Make banana milk

    Pour over the ANGEL  EVAPORADA on top of the bananas. Add water. Cover and shake slightly to mix then chill in the refrigerator until chilled.

  8. Prepare strawberries

    Chop the strawberries into small chunks.

  9. Make jam

    In a pot over medium heat, combine 2 cups of strawberries and sugar and bring to a boil. Mix together until the sugar dissolves and the strawberries cook and soften. Lightly mash while mixing to make a chunky jam. Set aside half.

  10. Make jelly

    in a pot over medium heat, add half of the strawberry jam, water, and gelatin. Mix until the gelatin dissolves and bring to a boil. Simmer for 5 minutes. Let jelly set and cut into small cubes.

  11. Add to bottle

    Place the slightly warm strawberry jam into the bottom of a glass bottle until about ⅓ of the way. Add a few spoonfuls of strawberry jelly, followed by the remaining chopped fresh strawberries.

  12. Make strawberry milk

    Pour over the ANGEL EVAPORADA on top. Add remaining ½ cup of water. Cover and shake slightly to mix and chill in the refrigerator until chilled.