Marshmallow

• Prepare a baking pan by sifting the sweet rice flour at the bottom of the pan. Put 1/2 cup water in a small saucepan and add agar-agar flakes. Keep it aside.
• Whisk sugar and sweet rice flour in a saucepan and add 1/2 cup of water. Bring to a boil on medium heat. Reduce the flame and continue cooking for approx 5 minutes. Stir occasionally so that no lumps are formed.
• Add soy isolate powder, guar gum, xanthan gum, cream of tartar, and salt to a bowl of a mixer with whisk attachment. Add 1/2 cup of water and combine the mixture at low speed initially. Gradually increase the speed to high. Continue beating until the mixture increases three times in volume.
• Boil agar-agar and water in the saucepan set aside on medium-low heat. Stir continuously till the agar-agar flakes are dissolved. Drizzle the hot syrup over the sides of the mixer bowl and continue to beat at high speed so that thick ribbons are formed. This will take approx 4-5 minutes. Add in vanilla extract and beat.
• Drizzle in the hot agar-agar liquid and beat continuously until it is slightly thicker. Transfer the mixture into the dusted pan and sift the sweet rice flour over the surface. Leave it to set uncovered for about 1 hour. It should become bouncy and firm to touch. Cut into cubes and dust with the flour. You can store the marshmallows in a refrigerator for up to a week.

Trivia

Your marshmallow is not a modern invention. Marshmallows were made from the mallow plant grown in marshes which gave them their popular name. It is believed that marshmallows were enjoyed by the Egyptian royalty as early as 2000 BC!