How to make it

1. https://www.youtube.com/watch?v=wWf6ZkNrkHc
2. Set a medium saucepan over medium heat. Add the sugar, cocoa powder, cornstarch, salt, and coffee granules. Whisk to combine, then pour in the milk and Lee Kum Kee Sriracha Chili Sauce. Whisk well until smooth.
3. Bring the mixture to a simmer. Once the mixture starts to form small bubbles, stir constantly for 1-2 minutes, as the pudding thickens. It will slightly thicken, but will continue to thicken as it cools. Remove from heat and stir in the butter and vanilla immediately for better incorporation. Stir until the butter is fully melted and combined.
4. Transfer the pudding into a storage container and place a piece of plastic wrap over the surface of the pudding, so a skin doesn’t form as it cools. Place in the fridge to chill for 2 hours. 
5. Once it is fully chilled, you can remove the plastic wrap and transfer to serving dishes. Top with sweetened whipped cream and a drizzle of just the oil from the Lee Kum Kee Chiu Chow Style Chili Crisp Oil. Enjoy chilled.