Ingredients:
Yellow agar-agar:
- 2 tbsp Lemon/lime water
- 1 tbsp Grated lemon peel
- 2 packs@ 7g, white powdered agar-agar
- 500ml Potable water
- 175g Granulated sugar
- 1/2 tsp Lemony yellow food colouring drops
- 150ml Egg white
- 500g Wong Coco Aloe Vera
Green agar-agar:
- 300ml Potable water
- 1/2 pack Green agar-agar
- 100g Granulated sugar
Sauce:
- 2 Egg yolks
- 1 tbsp Corn flour
- 500ml Milk
- 100g Granulated sugar
- 1 tbsp Rum
Method:
- Bring yellow agar-agar, water and sugar to boil. Add in lemon/lime water, lemon peel and yellow food colouring; stir slowly over low heat, then remove. Set aside to cool.
- Whisk egg white until stiffed. Add yellow agar-agar mixture into the egg white; stir constantly until the mixture is nearly cooled. Add half portion of Aloe Vera Wong Coco.
- Cook water, agar-agar and granulated sugar to boil; remove from heat, then add the remaining portion of Aloe Vera Wong Coco.
- Prepare 1.2 litre pan with 22 cm in diameter. Splash with a little potable water.
- Pour half portion of the yellow agar-agar mixture into the bottom of the pan; wait until half cool.
- Then pour half portion of the green mixture; wait until half cool, then repeat until finished.
- Allow to cool until hardened. Remove pudding from the pan.
- Sauce: Stir in egg yolks with corn flour evenly. Add 100ml of milk while stirring. Cook the remaining milk with granulated sugar until boiled and dissolved; then lower the heat. Add in the egg mixture inside while stirring constantly and until thickened; then set aside. Stirring frequently until cool; add rum and mix well.
