Rainbow Pudding

2010 August 15

As usual, I always have an unimaginable huge amount of egg whites stored in my fridge. This time, I decided to make a rainbow pudding made from whipped egg whites mix with agar-agar mixture. Agar-agar is an Indonesian  instant jelly. It is not as chewy as the usual jelly, it is in fact quite hard (oh well it depends on the amount of water used for cooking them).

A little background story behind this pudding. When I was little, I remembered that our close family friend who owned a bakery back in Indonesia always send us this pudding on Chinese New Year. They usually delivered this pudding a day before the Chinese New Year and we (or at least me) can’t wait for tomorrow to come so I could have a big chunk for myself. Well you see, I slept at my grandparent house on new years eve because it was a big family dinner. My grandmother is a fussy woman (sorry ama, but you really are). She won’t let us touch all the cakes until the actual day of Chinese New Year. I never understand why or how she thinks, because she didn’t serve the pudding to the guests who visit her house anyway. She kept all of her grandchildren favourite foods in a safe place so no one could had them. So, why didn’t she let us have the taste before the day Ama? Oh well, I think she likes to have lots and lots of various foods serve on her table at the same time on the important day.

I did an attempt to make this pudding before with a recipe listed on some packet instruction (forget what is the product..) a long long time ago. I don’t think I need to describe how was it, because it was surely a big disaster, ended up with the whole chunk of mess in the trash. So, I am a little bit traumatized to try.

I found this recipe, read the instructions all the way through. I thought to myself, well I have nothing to lose because the egg whites is going to the trash anyway if it is unused. If you look at the original recipe (if you could understand Indonesian), you will notice that she whipped all the egg whites and mix it with the agar-agar mixture. Then she divide the mixture into three batches and mixing them with colours. Then she arrange it colour by colour. Well, I thought it was a chance to fail for me. I am not that big of a risk taker. So I decided to do two tins so I don’t have to weight the agar-agar every time I cook them. I am really surprised on how quick the layer set, and I am relieved that I didn’t do as the original recipe told.

Note to myself:

  • Reduce the amount of milk so the texture is much harder.
  • The sponge cake recipe is OK, but next time I will use sponge cake recipe from egg whites.
  • The top layer is better with Nutrijel (jelly) as this agar-agar is too hard and break the colourful layer as you spoon them.

Ingredients for the Sponge Cake

Recipe adapted from dapur DiFa : Sponge Cake with Toppings, for details click here

  • 4 eggs
  • 80 gr plain flour
  • 20 gr corn flour
  • 100 gr sugar
  • 50 gr reduced salt butter, melted
  • 1 tsp cake emulsifier

Instructions for the Sponge Cake

  1. Preheat the oven 180 C.
  2. Using a hand held mixer, whip the egg and sugar until foamy. Then add cake emulsifier and whip it until thickened and pale.
  3. Add in sifted plain flour and corn flour to the mixture and mix until well combined.
  4. Add in melted butter and mix until well combined.
  5. Divide the mixture into two and bake them separately.
  6. After the cake is cooling down, cut each cake in half, so there are 4 layers of sponge cake.

Ingredients for the Rainbow Pudding (for 2 round tins)

Recipe adapted from Passion: Rainbow Pudding, for details click here

For each layer of colour (pink, green and yellow)

  • 1 packet of Agar-agar
  • 460 ml milk (I will use less milk next time, probably around 400 ml)
  • 100 gr sugar
  • 130 ml egg whites
  • Colouring red, green and yellow
  • Essence of  strawberry (pink), pandan (green), and lemon (yellow)
For the top clear layer
  • 2 packet of Agar-agar (I will use jelly next time)
  • 120 gr sugar
  • 800 ml water

Instructions for the Rainbow Pudding

  1. Using a saucepan, mix milk, sugar, agar-agar, drops of red colouring and drops of  strawberry essence. Stir it frequently while bringing them to boil. Set aside to cool it down.
  2. Using a hand held mixer, beat the egg whites until high peak.
  3. Slowly pour the agar-agar mixture to the egg whites on low speed setting mixer.
  4. Pour the mixture straight to the tins. Work quick as they will set very quickly.
  5. Add a layer of sponge cake into each tin.
  6. Do the same thing for the green layer and yellow layer.
  7. For the top clear layer, boil all the ingredients and set aside to cool.
  8. Arrange the fresh fruits on top of yellow layer.
  9. Pour the clear agar-agar mixture on top of fresh fruits.
  10. Let it set and refrigerate. Best to serve when it is cold.

Culinary tradition: Indonesian

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!!!

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2 Responses leave one →
  1. 2010 August 15

    Pretty fruits decorated cakes. Second cake is more colourful than the first one, however, I will choose the first one cause I like peach :)

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