Mum often made this pudding for us at teatime when we were growing up in Dar-es-salaam. Gently coloured a pale pink and sliced into beautiful diamonds, it was an absolute thrill for us as kids. When we emigrated to the UK in the 1960s, she faced many a quizzical look from local shopkeepers whenever she went looking for "China Grass"!
Ingredients
10.5gm China Grass (agar-agar strips)
475 ml milk
110 gm sugar (adjust to taste)
½ tsp vanilla or almond extract (Mum always used almond)
4-6 drops cochineal or pink food colouring
Cooking Steps
Step 1
Soak the China grass in warm water for 5 minutes (just enough water to cover the China grass)
Transfer the soaked China grass along with its water to a pan and bring to a boil, reduce heat and keep stirring until the China grass dissolves completely about 5 mins.
Step 2
Add the milk, sugar, almond extract and food colouring mix well and bring to a boil.
Remove from heat immediately and pour into a jelly mould, or square dish.
Let it set at room temperature and then chill well in the fridge until set. Unmould the jelly on a plate.
Serve: To cut the jelly into diamond shapes, first cut the jelly into horizontal strips. (The width of these strips will determine the size of your diamond pieces.) After cutting the horizontal strips, make diagonal cuts across these strips to create diamond-shaped pieces and serve.