Baby Pudding

Baby Pudding is a creamy, custard-like dessert popular in various Asian cuisines, particularly in Southeast Asia and parts of China. It is typically made from eggs, milk or coconut milk, sugar, and sometimes flavored with pandan leaf or vanilla. The dish is known for its smooth, delicate texture and is often served chilled as a light, sweet treat.

🍳 View the full Baby Pudding recipe →

🍽️ Nutrition at a glance

Baby Pudding is primarily a source of carbohydrates from sugar and some protein from eggs and milk, with a moderate fat content depending on the use of coconut milk. A typical serving provides calcium and some B vitamins, with a calorie range of approximately 150-250 kcal.

Nutrition breakdown

Calories	200 kcal
Protein	5 g
Carbs	25 g
Fat	10 g
Fiber	0 g
Sugar	20 g
Sodium	80 mg
Calcium	120 mg
Vitamin A	150 IU
Vitamin D	1.5 mcg
Riboflavin (B2)	0.15 mg
Phosphorus	100 mg
Selenium	6 mcg
Potassium	150 mg
Choline	30 mg

Per 1 cup (200 g) · estimated, varies by recipe

💡 What's interesting

What makes Baby Pudding culturally unique is its adaptation across regions—like 'Srikaya' in Indonesia or 'Thermal Egg Pudding' in Taiwan—often reflecting local ingredients like pandan or coconut. Nutritionally, it offers a balance of quick energy from sugars and sustained energy from fats, making it a comforting yet nourishing snack.