Colors, flavors, texture...
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| Talk about variety... here's a slew of V-A-R-I-E-T-Y! |
My sister brought these colorful guys home sometime back, and they sat in the fridge for awhile. Nope, we're not really die hard pudding people obviously. But, in one of those late nights/early mornings of football (from halfway around the globe) when our chips cupboard wasn't sufficiently replenished with our reliable all-time faves to muffle the noise of incredible excitement, watching Lionel Messi break this and that record, I settled for these colorful guys.
Hmmm... they were firmer than most puddings. They resist shear and compressive pressure quite well, but they easily yield to puncture, so spooning was interesting - you need to pay attention. And, hmm... there were cubes of nata de coco scattered in the pudding matrix... interesting enough. Science-wise, that wasn't a big challenge... but a smart move, in terms of product development because that made the texture and taste less predictable at every bite, therefore not all that short on the exciting-flavor-variety and layered-texture criteria I usually set for satisfactory foodie experience. So, yeah... they weren't so bad - for pudding, that is. And, yep, they're made in the region, too... Malaysia.
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