Saturday, May 09, 2009

Puding buih with custard

i think years ago i had written about my mother's puding buih. it is a jelly made of meringue, hence the name buih. my late mother would serve this during fasting month, simply because it is easy to digest and is cool to the throat and the sugar from the custard gives that instant energy that the tired body needs. for the family tahlil, i decided to make this puding buih, (and also my niece nana who had returned from KK had requested this). my filipina sister in law was nonplussed to see the puding, probably because most of the time i serve western desserts during the family gatherings. but later, when everybody dug in, my siblings reminisced the times when my mother served this - during fasting month. i think it's appropriate for me to make this dish, as it reminds us of my late mother.

for those of you pudding lovers, this is the recipe

1 packet of agar2
6 glasses water
3 tb sugar red food colouring
7 egg whites, beaten until stiff
rose essence

boil the agar2 with the water. when dissolved, add in the sugar and red colouring. add in meringue and rose essence, and fold in the meringue into the agar2 mixture. turn the fire off. pour the mixture into a larger bowl and beat until the meringue is incorporated into the jelly. a good puding buih will not have separate layers between meringue and non- meringue.


7 egg yolks

2 cans evaporated milk
sugar (i didnt measure this, so use your discretion)
vanilla essence
1 tsp cornflour (according to Delia Smith, this is to stabilise the custard)

Warm the milk on the stove. while warming, beat the yolks with the eggs. pour in the milk into the eggs gently, so that the yolks are not cooked. pour the egg mixture back into the pan and onto the fire, and stir. add in vanilla and cornflour and stir. the custard is cooked when there is a line when you run your finger across the back of the ladle or wooden spoon.

serve chilled.

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