Striped Pudding
  1. Place the melted chocolate in a heatproof bowl. Bring the water to a rolling boil then add drained agar-agar strips; stir until fully dissolved. Add sugar.
  2. In a separate bowl, mix corn flour with eggs, milk and santan. Temper the corn flour mixture with a few scoops of hot agar-agar mixture and incorporate well. Lower the heat then stir in the corn flour mixture into the pot until it thickens. Remove from heat and add vanilla essence.
  3. Pour half the mixture into the bowl of chocolate and mix well. Stir in a few drops of food colour into the pot. In a square 9” tray, ladle in the slightly cooled mixtures, alternating between yellow and chocolate layers.
  4. Leave to cool and set in the fridge for 2 hours. Unmould and cut to serve.
Recipe Notes