Marble Bread Pudding

Ingredients:

4 pcs bread (I used Gardenia)

1 cup eveporated milk (Ideal)

10gm agar-agar powder (I used yellow colored jelly powder)

1 cup sugar

2 tbsp margarine

3 1/2 cup water

2 tbsp cocoa powder (mix with hot water)

Pandan leaf



Method:

1) Combine 3 cups of water, agar-agar powder, sugar and pandan leaf in a saucepan. Stir over medium heat until sugar and agar-agar powder are completely dissolved.

2) Blend bread pcs with evaporated milk and 1/2 cup of water.

3) Add the bread mixture to the jelly mixture. Keep stirring until well combined. Add margarine. Keep stirring. Discard the pandan leave.

4) Divide jelly mixture into two portions. Leave one portion plain; add the cocoa mixture to the other portion.

5) Put a ladleful of the plain jelly mixture into the mould, add in a ladleful of the cocoa jelly mixture and alternate until both portions are used up.

6) Leave to set at room temperature, then refrigerate and chill well. Cut into ­serving pieces.