Milo agar-agar Buddhas

Okay, I’ll admit right from the start. This is a pretty silly post. (It’s also a post that may really upset some very devout Buddhists out there but I’ll take that risk.) Last year, some rather crazy but always fun friends gave us a set of some of the wackiest jelly / pudding molds I have ever seen. The Il Buddino molds, as you can see, allow slightly deranged foodies like me to make Buddha-shaped desserts.

S’s birthday was this past weekend. One of our celebratory meals was a fantastic lunch prepared for us and several friends by Chef Jimmy Chok, who is hands-down one of the best guys in the country when it comes to catering exquisite meals for small groups. For fun, I also decided to break out the Buddha molds, which had gone unused since we received them a number of months back.

S suggested that I make Milo agar-agar Buddhas to serve as our apres-dessert course. Which seemed like a fine idea until I realized that not only had I never made Milo agar-agar before, I’d never even tasted it (hey, I grew up in New York). S assured me it was a simple thing to make. All I needed to do was get the ration of Milo, sugar, water and agar-agar correct. After a little experimentation, I settled on a 5g agar-agar, 450g water, 75g milo and 25g sugar ratio, which seemed to work just fine.

As you can imagine, the Buddhas went over well — that is to say, everyone laughed. Fortunately, our group of friends is pretty darned tolerant. And while a big hunk of Milo agar-agar isn’t the ultimate gustatory pleasure, it sure can be fun when shaped the right way.

About Aun Koh

Aun has always loved food and travel, passions passed down to him from his parents. This foundation, plus a background in media, pushed him to start Chubby Hubby in 2005. He loves that this site allows him to write about the things he adores--food, style, travel, his wife and his bouncing baby boy!

30 comments on “Milo agar-agar Buddhas
  1. Hi Lou-ann,

    Here’s Jimmy’s menu (sorry about the Caps… menu taken off of an email he sent me):

    LIGHTLY TORCH MAGURO LOIN, SEAWEED SALAD, SESAME DRESSING

    HOT SEARED SCALLOPS, YUZU MISO SABAYON

    SILK HEN CONSOMME, PORK PRAWN DUMPLING

    WARM ANGEL HAIR PASTA,BOTTARGA DUST, CHIVES

    BRAISED KURABUTA PORK CHEEK,TRUFFLE MOUSSELINE, MICRO SALADS

  2. That sounds like a wonderful meal – what a great birthday celebration! Thanks for sharing the menu. I’m in San Francisco and reading this post before breakfast and already my granola does not look up to snuff.

  3. Hi ChubbyHubby, I came across your blog a few days ago–and was immediately immersed in it. I noticed you had dealings with many top chefs in singapore. I am 17 this year and am very passionate about cooking. I am also aspiring to be a chef. My parents do not know of my dream, but they seem very unenthusiastic whenever I spoke of cooking. Would you give me some words of advice, please? I don’t know whom else to turn to. Thank you!

  4. I’m not a religious person…but Im not sure if I could bring myself to eat a Buddha 😛 But still I think it’d be pretty fun to poke him and watch him jiggle.

  5. awesome post and awesome mold. my initial reaction was “where’s the food” and then I read that what appears to be a Buddha figurine is actually Milo agar-agar. Milo, very appropriately asian. :)

  6. OMG I want some of those Milo Buddha!!! Had lots of agar-agar Milo growing up. Unfortunately the Milo they sell here is not the malty, chocolatey, creamy sweet Milo they have back home – it is imported from Nigeria.
    Gotta make some and find a good alternative.
    Have a great weekend, Aun & S!

  7. “As we need food, so do we need emotional nourishment……” – a part of something Buddha said. He would have laughed with real amusement if someone had told him there’d be people eating edible versions of him in the future. And I think laughter is quite nourishing! :) Really cute stuff!

  8. hi..
    would you mind e-mailing me the recipe for your Milo Agar Agar, please?
    my friend’s birthday is coming up and she LOVES milo (she eats it straight from the tin) and im thinking of preparing the milo agar agar for her after reading your post! :)
    i don’t cook .. so i really have no idea how to make agar-agar in the first place. it would be a great help if you could e-mail me your recipe. please?

    thanks alot!

  9. Jocelyn: The formula is 5g agar-agar, 450g water, 75g milo and 25g sugar. Make your milo with the water, sugar and milo powder. Heat everything in a saucepan/pot. Make sure the milo powder and sugar dissolve completely. Bring to a boil. Add the agar agar, then turn off the heat and stir. Then quickly pour into your mold.

  10. just to round off your agar-agar buddha story:
    il buddino is italian wordplay on “budino” (with 1 “d” meaning pudding) and “buddino” (2″d”s meaning little buddha).

  11. I’ve been lurking on your site forever and I have to say that posting these Agar-agar buddha has made my morning! They’re AWESOME.
    I also had no idea that you were from New York. I’m here right now and I wish I could get my hands on some Milo to try to make milo agar-agar. Is it more pudding-like?

  12. Hello CH, I also have set of these molds. I tried making pandan panna cotta but I lost the face and eyes of the buddha after I tried to heat up to demould. Probably I should try with Agar powder instead of gelatine….

  13. i just bought these molds when i was in rome! i’m so scared to melt them though…do you have any suggestions for things to make? have you tried anything else in them aside from milo agar-agar? i was thinking of pudding and panna cotta

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