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Rose, Rose, I Love You Pudding

A community recipe by paulinecheong

Not tested or verified by Nigella.com

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Introduction

Asian cuisine using boiling method

Ingredients

Serves: 6

Metric Cups

50 grams agar agar (strips)
3 screwpine leaves
1 litre water
250 millilitres milk
75 grams sago (soaked and drained)
1 egg white (beaten until stiff)
red food colouring (for roses)
green food colouring (for leaves)

1¾ ounces agar agar (strips)
3 screwpine leaves
1⅘ pints water
9 fluid ounces milk
2⅔ ounces pearl sago (soaked and drained)
1 egg white (beaten until stiff)
red food colouring (for roses)
green food colouring (for leaves)

Method

Rose, Rose, I Love You Pudding is a community recipe submitted by paulinecheong and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cut up the agar-agar strips, wash, then soak in water for about 10 minutes.

Bring water to the boil with the screwpine leaves. Add the agar-agar and cook till dissolved. Put in sugar and bring to the boil.

Remove half cup of agar-agar solution. Add colouring and pour into rose-and-leaves portion of the mould.

Add sago to the rest of the agar-agar and cook till transparent. Remove from heat, add in milk and stir in the beaten egg white.Use a whisk to beat well.

Pour over set roses and leaves.

Leave aside then chill well in the fridge.

Cut up the agar-agar strips, wash, then soak in water for about 10 minutes.

Bring water to the boil with the screwpine leaves. Add the agar-agar and cook till dissolved. Put in sugar and bring to the boil.

Remove half cup of agar-agar solution. Add colouring and pour into rose-and-leaves portion of the mould.

Add pearl sago to the rest of the agar-agar and cook till transparent. Remove from heat, add in milk and stir in the beaten egg white.Use a whisk to beat well.

Pour over set roses and leaves.

Leave aside then chill well in the fridge.