INGREDIENTS
3 eggs, about 150g, with yolks and whites separated
600g sugar
30g water
30g corn oil
60g Hong Kong flour
1/8 tsp baking powder
1/8 tsp cream of tartar

HOW TO
1. Mix egg yolks, water, corn oil and 30g sugar, then add in Hong Kong flour and baking powder.

2. Beat egg whites with sugar. Then add in cream of tartar and whisk till frothy.

3. Add mixture from Method 2 to that of Method 1, mix well and pour into a greased golden ingot mould.

4. Bake in a preheated oven at 160oŠ for 15 minutes. Remove and let it cool before cutting into two pieces horizontally.


Konnyaku Base
INGREDIENTS
1 packet Konnyaku mix, 250g
1.2 littres warm water
1 can Hosen Brand Fruit Cocktail

HOW TO
1. combine Konnyaku mix and arm water, stir well and bring to a boil. Add 1 packet acid (comes with konnyaku mix) and1/2 tsp of preferred flavouring.

2. Place the piece of sponge cake that resembles the top of golden ingot into the mould and pour in some konnyaku mixture and some fruit cocktail to fill up the mould.

3.Chill in the fridge before serving.


Pudding base
INGREDIENTS
1 bottle pudding mix, 500g
1.8 littres water
1 can Hosen Brand Logan

HOW TO
1. Bring the water to boil and pour in the pudding mix, stirring well.

2. Divide mixture into 2 portions. Add yellow colouring and 1/2 tsp mango essence to the first portion and leave the second portion as it is.

3. Pour the konnyaku mixture and fruit cocktail into the golden ingot mould till half full and let it set. Then pour in the yellow pudding (first portion).

4. Alternatively, you can pour the bland pudding (second portion). into the golden ingot mould, together with some longans till half full and let it set. Then pour in the konnyaku mixture.

5. Chill in the fridge before serving.


SERVES: 6

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