Miss Ria Khairiyah's Puding Roti Tawar Zebra-in pink

Name: Miss Ria Khairiyah's Puding Roti Tawar Zebra-in pink
Cuisine: American
Ingredients: 2 small packets of dusty dry gelatin; 1 small packet red jelly dust; 1 small packet transparent jelly dust; 6 slices normal soft white toast bread; 400 ml milk; 400 ml strawberry milk; Beetroot juice for red color or; Artificial red food coloring; 100 g sugar; 200 g white chocolate

Zsofi's_Fusion_Kitchen✅️ @sofieskitchen

SWAD INTERNATIONAL

Miss Ria Khairiyah published this gorgeous recipe 5 days ago, i knew i had to try it🤩 i couldnt get the zebra stripes as perfect as hers- i didnt have agar agar, i used a simple gelatin powder, but its gorgeous and tasty and i added my own idea with the strawberry milk. Please check out Miss Ria Khairiyah's page for endless pro recipes which are also breathtaking gorgeous🤩

Zsofi's_Fusion_Kitchen✅️ @sofieskitchen

Saved

Ingredients

2small packets of dusty dry gelatin
1small packet red jelly dust
1small packet transparent jelly dust
6 slicesnormal soft white toast bread
400 mlmilk
400 mlstrawberry milk
Beetroot juice for red color or
Artificial red food coloring
100 gsugar
200 gwhite chocolate

Saved

Steps

1

In the food processor mix 3 slices of bread with some milk, then transfer it to a cooking pot, add the rest of the 400 ml milk,add the sugar and bring it to a boil. Add 1 pocket of dusty dry gelatin and the transparent gelly powder, stir regularly, after circa 5 minutes remove from the stove and add half of the white chocolate. Stir it so the choco melts and let it cool a bit.
2

Now we do almost the same with the pink layer. We will use strawberry milk (i used Müllermilch brand). Lets mix 3 slices of bread in the food processor then transfer to a bowl, put it on the stove. Here we dont add sugar just the red gelly powder and the gelatin dust and for color beetroot juice or artificial red food color. Bring it to a boil, then take it off the heat. Mix in the rest of the white choco.
3

In a metal cake mold, start adding the layers with a big spoon. First red, then in middle white, then red again. Continue till your colors are over or the cake mold is full. Put it in the deep freeze for sometime,circa 1 hour or so.Enjoy.
4

Saved

Cooksnaps

Saved

Zsofi's_Fusion_Kitchen✅️ @sofieskitchen

on June 06, 2020 15:24

SWAD INTERNATIONAL

Hello Home Chefs! Im Zsofi, born in Budapest, Hungary. Im an India enthusiast, who is in love with Thailand and its cuisine, who loves Vietnam, adores Laos, loves Burma, is crazy for Indonesia and Malaysia🥰 Im someone who loves Singapore, China and Japan, the amazing Korea, i love the foods of Morocco and Tunisia, Egypt and Algeria, Saudi and Yemen, Oman and Qatar and UAE🥰 Im so excited to discover the dishes of Kenya, Ethiopia, Ghana.... Still learning about the wonderful foods of Mexico,Argentina, Brazil.... I love all the cuisines and countries of the whole world🥰🥰Please do check out my older recipes too!! Im creating an international fusion of all the cuisines of the world: there are no borders in mixing and matching flavours. I love all the cuisines of the world. I like to discover new spices and ideas.i never try to follow the "official" rules in cooking, but rather my main ingredient is my passion. When i imagine a dish, first i cook it in my head and i try to imagine how it will taste like. if the ingredients will be in harmony, how can i make it technically and what side dishes would match well. what i have learnt from south-east asian cuisines is, that fresh ingredients are unbeatable. in nutrition, taste, look and color, crispiness and moistness. my recent goal is to use as many fresh herbs and veggies as possible. there are only a few dishes that i dont like, few type of seafood and seaweed. any other ingredient is on my horizon if i plan to create something new,cooking is my art.