Rainbow Marshmallow Pudding

Sis and family came over during the weekend, but it was a sudden visit and my plans to make and bake were being hindered by yet another Korean drama. So there was nothing much to offer for food coz all was still in preparation stage even as they left.
Everyone was lazing in the comfy couch when the advertisement of Star Awards strike us. And surprisingly none of us knew much of the invited guests-of-honour for the event and not to mention, even many of the local “stars” were relatively strangers to us. Hahaha ! I must say the TV scene here is not as rosy and bustling as it was 10 or 20 years ago. The standards have dropped drastically and the acting skills of the new actors/actresses were certainly not as talented as those in the 80s. The contents lack quality substance, the plot is highly predictable, acting is monotonous and there is no room for further suspension to entice one to continue watching.
I certainly cannot imagine life without the cable tv for now. At least to me. The local TV scene needs a breakthough seriously, I think. ^-^

My spate of makes continue thereafter, and here is the first creation after a few hours of chilling. Pretty as it is, simple to put together and good as an after-dinner dessert.

Even though I am quite on a kueh-kueh expedition nowdays and with the dessicated coconut and such, but no no no… this is nothing similar to a kueh. It’s more like a vanilla pudding cake. Texture wise, is more jelly-bouncy alike than chewy. I use a financier mould for these, cut them into mini squares and they are easily finished with a piece per mouthful.

And the countdown continues….
Rainbow Marshmallow Pudding
  ~recipe modified from Agnes Chang Delightful Snacks and Dim Sum)
   Ingredients : 
   2 tbsps (20g) gelatine powder
   250ml water
   4 egg whites
   150-180g castor sugar
   1 tsp vanilla
   A little red and yellow coloring
   1 cup Dessicated coconut, for coating   Method : 
  1. Put gelatine powder and water into a small pot and boil until dissolved.
  2. Whisk egg whites and castor sugar until stiff. Mix in vanilla and gelatine. Divide into 3 portions.
  3. Color one portion with red, one portion with yellow and leave one portion uncolored. Pour red coloring into a square pudding mould (18cm/7 inch) (I used a 12 pcs financiers moulds instead.) and leave to set in the fridge before adding yellow and white portion respectively.
   4. Chill in the fridge until firm. Cut into pieces, coat with desiccated coconut before serving.

…3 more weeks to new job. ^-^


  1. I agree with you on the local tv scene, I havent watched Sg's drama for many years. Which kdrama are you chasing for now, hehe… I have a weakness with kdrama… Your desserts look simply delicious and it doesnt look complicated! Thanks for sharing.

  2. Hihi Hanushi, I just finished the Kdrama called 艺妓 at 52 episodes. Have you watched this before ?? Burn many midnight oil to complete the show !! Very tiring !! But the ending is good, so I am satisfied !! Hehehe.Thanks for the compliments too!!

  3. previously before i started blogging, i used to glue to the tv , watching those hk drama series..for 3-4 hours. Now i still watch them , maybe just an episode a night …soon after this. That's a very pretty marshmallow pudding, all the layers are very nicely done!

  4. Hi Joyce, I drop by to say hello. Your marshmallow pudding looks really nice, love the color and your presentation. Have a nice day. Amelia

  5.  Thanks Angel !!

  6.  I am just done with the Korean drama and watching a HK drama now too ! Hahaha.. Hmm.. I think I am worse than you, I can watch till 3-4am over the weekends.

  7.  Thanks Amelia !!!Have a great day too !

  8. Havent catch that one yet. Since you recommend it, I will watch it soon :)

  9. Hi I tried making it for my son birthday yesterday. It was good but I have problem with the second and third layer. It was watery before I can chill it. The first layer was fine. So after chilling the second and third layer was soft and not wobbly unlike the first layer. What should I do in order to keep the second and third portion in good condition? Or do I have to separately prepare it?

    • Hi Elaine, while waiting for the first later to set before adding in the 2nd, you could leave the 2nd and 3rd layer batter in the fridge so that they doesn’t turn watery that fast.

      • Won’t it set as well?

        • Before adding the 2nd layer, remove from the fridge and allow to cool slightly before applying.

        • By the way, did u chill it long enough so that the texture is more firm and not so soft? Preferably to chill it overnight..and is the gelatine powder completely dissolved when u boiled it?

          • The gelatins was completely dissolved but I only chilled it for about 6-7 hours. I will try your suggestion again but this time gonna replace with agar agar powder instead of gelatine for my vegetarian friends. Is it possible replace sugar with honey instead? If yes, what is the amount and method?

          • Erm.. I am not sure if you can replaced gelatine with agar agar powder… as I heard from one of the bloggers too that she tried doing that and it failed. As for sugar/honey, it depends on how sweet you want it to be, no fixed rules.

  10. Really? I will give it a try….hmmm…Anyway thanks for the great recipe. I saw your rainbow cheesecake too. Really pretty. Perhaps for my daughter birthday next month! :-)

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