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“This is a dessert enjoyed commonly in Singapore's chinese restaurants.”
READY IN:
2hrs 20mins
SERVES:
20
YIELD:
20 jelly cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop and dice mangoes then set aside.
  2. Pour gelatine and sugar into a big saucepan and set aside.
  3. In another small saucepan, bring water to a boil then pour boiled water into the gelatine and sugar mix.
  4. Heat mixture over medium fire, stir well till gelatine and sugar dissolve.
  5. While heating gelatine and sugar mix, beat the 3 egg whites till stiff and fluffy for about 10 minutes.
  6. Add ice cubes to dissolved gelatine and sugar mixture.
  7. Stir till ice cubes melt.
  8. Add beaten egg white to mixture quickly, stir well till mixture is smooth.
  9. Add non-dairy cream to mixture and stir well.
  10. Add ice-cream and stir well till ice-cream melts.
  11. Add in chopped and diced mangoes and stir well.
  12. Pour pudding mixture into jelly moulds and allow it to set (in the fridge for about 20 hours).

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