# Watermelon Pudding
One serving is at 24 x 24 cm x 7 cm size of baking sheet/Pudding pan.
Ingredients
* 4 sachets of plain Agar powder, (Here I use Swallow globe plain Agar powder)
* 300 grams Granulated Sugar, suit your taste
* About 1300 ml of Water
* ½ teaspoon Fine Salt
* ½ teaspoon of Vanilla Powder
* 8 White eggs or about 240 ml
* Red food coloring and flavoring
* To taste, light green food coloring (You may use Green tea flavoring) and dark green food color (or Pandan Flavoring)
## Ingredients for The Topping (seeds)
* 20 grams of Chocolate Bar
Notes
// A simpler way to melt the chocolate bar (DCC), we can simply warm it up using Magic Jar until it melts.
What we need to do is: wrap the chocolate pieces in triangle-shape plastic, store them into Magic Jar, switch the button to ‘warm’, then let it melt.
Make sure the chocolate is completely melted as to ease the shaping process.
Moreover, make sure to use the ‘DCC’ type which is dark brown or dark chocolate.
This way the resulting color will be as pretty as the original watermelon seeds.
If it's not dark enough, please avoid to add more coloring into it.
Don't add any more food coloring.
Because I once added more coloring in the chocolate, it turns out the chocolate is prone to clot and it’s hard to shape it out.
// For the watermelon seed pattern, it is not necessary to absolutely use DCC Chocolate.
Alternatively, we can also use basil seeds.
Here I prefer to use chocolate instead of basil is because the size of the baking pan that I use is big (D24 cm). This way, if I use basil as the seed pattern, the result will be less realistic.
By the way …
IS THIS PUDDING SMELLS FISHY, GIVEN ITS MASSIVE USE OF RAW EGGS?
Scientifically, the egg white which is beaten to stiff and fluffy will be less fishy.
The rapid vibration from the mixer will reduce the fat in the egg white.
The spinning mixer will break the egg fat molecule and eventually it also gets rid of the fishy smell of the white egg.
Note that we should use a fresh egg here, not the old stock ones.
Because the old ones are usually prone to fishy, or even rotten.
Moreover, when we mix the beaten egg with the hot Agar solution.
Then the white egg will be automatically cooked instantly.
Now when the egg is cooked, its fishy smell will be so much reduced and even disappear.
// Another way to reduce the fishy smell of the eggs is to add egg neutralizer.
We may use Vanilla powder, Vanilla essence, or Vanilla flavor.
We can even use fruit flavoring, syrup, pasta etc.
We can also use Pandan leaves.
The method is: boil Pandan leaves with water until it’s boiled and smells good.
then use this boiled Pandan water to make the Agar solution.
Notable Kitchenware
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// Get Mito Mixer MX 100 here:
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// Buy ASTA U-Pan ASUP 01 at:
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- Bukalapak: bit.ly/2LN9myS
***
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