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. ^-^


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