Banana Cream Pudding Mochi
INGREDIENTS:
8 3/4 qt WATER; COLD
1 7/8 lb MILK; DRY NON-FAT L HEAT
6 1/2 lb BANANAS FRESH
6 7/8 lb DSRT PWD VANILLA
8 3/4 qt WATER; COLD
1 7/8 lb MILK; DRY NON-FAT L HEAT
6 1/2 lb BANANAS FRESH
6 7/8 lb DSRT PWD VANILLA
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN :
1. RECONSTITUTE MILK. CHILL TO 50 F. PLACE IN MIXER BOWL.
2. ADD DESSERT POWDER. USING WHIP, BLEND AT LOW SPEED 15 SECONDS OR UNTIL WELL BLENDED. SCRAPE SIDES AND BOTTOM OF BOWL; WHIP AT MEDIUM SPEED 2 MINUTES OR UNTIL SMOOTH.
3. USE 1/4 INCH SLICED, PEELED BANANAS. TO PREVENT DISCOLORATION, SLICE BANANAS JUST BEFORE ADDING TO PUDDING. FOLD BANANAS INTO EACH PAN.
4. REFRIGERATE AT LEAST 1 HOUR OR UNTIL READY TO SERVE.
Recipe Number: J02101
SERVING SIZE: 1/2 CUP
1. RECONSTITUTE MILK. CHILL TO 50 F. PLACE IN MIXER BOWL.
2. ADD DESSERT POWDER. USING WHIP, BLEND AT LOW SPEED 15 SECONDS OR UNTIL WELL BLENDED. SCRAPE SIDES AND BOTTOM OF BOWL; WHIP AT MEDIUM SPEED 2 MINUTES OR UNTIL SMOOTH.
3. USE 1/4 INCH SLICED, PEELED BANANAS. TO PREVENT DISCOLORATION, SLICE BANANAS JUST BEFORE ADDING TO PUDDING. FOLD BANANAS INTO EACH PAN.
4. REFRIGERATE AT LEAST 1 HOUR OR UNTIL READY TO SERVE.
Recipe Number: J02101
SERVING SIZE: 1/2 CUP