Mango Pineapple Agar-agar Light Lemon Pudding Parfait Ninja Turtle Agar-agar Peach Pudding Mango Pudding Eggplant Salad Squash Pie Apricot Creme Tart Coffee Flavored Pudding

Step 1: Ingredients (A): 300g Vepine pineapple juice 200g ripe mango flesh, liquidised 100ml water Mix these ingredients: 2 tbsp agar-agar powder 150g Castor sugar ½ tsp lemon yellow colouring Method: Blend mango in a blender with ¼ cup water. Cook (A) until it boils then add in agar-agar powder and sugar. Stir constantly. When sugar dissolves, remove from heat and add colouring. Pour mixture into a wet mould and leave to set. Step 2:

Ingredients (B):

Amount Measure Ingredient 150 ml Water 125 gm Sugar 1½ tbsp Agar-agar powder 300 ml Pati santan ¼ tsp Salt

Method: Dissolve agar-agar powder and sugar in water. Bring to the boil, add in santan and cook over medium low flame until it comes to almost a boil. Switch off fire and leave aside for a while. Slowly pour santan mixture over the set mango portion. Allow to cool then set in the refrigerator. Unmould onto a serving dish and serve thoroughly chilled.

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Ingredients:

Amount Measure Ingredient 800 ml Water 150 gm Sugar 1½ tbsp Agar-agar powder 250 gm Guilinggao, grated finely

Method: Bring to the boil agar-agar powder, sugar and water. Remove from heat and add the grated guilinggao. Stir well. Pour into individual moulds and leave to set. Chill in the fridge before serving together with honey. Note: Canned guilinggao, a black-coloured jelly, is available at most supermarkets.

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Serving Size : 8 Preparation Time : 0:0 Categories : Chinese Desserts

Amount Measure Ingredient ¼ Ounce Agar-agar 2/3 Cup Sugar 2 Cup Warm Water ¼ Cup Evaporated Milk 4 Cup Water 1 Lg. Marachino cherries 1 Lg. mango

Preparation Method: Soak agar-agar stick in a medium bowl with 2 cup warm water 30 minutes. Transfer agar-agar and water to a lg. saucepan. Add 4 cup water. Bring to a boil over medium heat and cook until agar-agar is completely dissolved. Peel mango and chop into small pieces. Remove saucepan from heat and add sugar, milk and chopped mango. Stir until sugar is totally dissolved. Pour into a 12x8 cake pan. Let stand until cool. Refrigerate until pudding is firm, about 15 minutes. Cut into diamond shapes. Garnish with marachino cherries. Serve chilled. Makes 6-8 servings. Variation: Mandarin Orange Pudding. Substitute 1 segmented peeled mandarin orange for the mango pieces.

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