Egg and Coconut Custard Jellies |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This recipe uses agar-agar powder and eggs to make a lovely jelly that has a slight custardy texture. The great thing about this recipe is that it does not require careful steaming, it is a sure-fire success every time. Ingredients:
2 eggs |
1/4 cup palm sugar |
1 1/2 cups coconut cream |
3 pandan leaves, cut into 1-inch pieces |
1 tablespoon agar-agar powder |
1 1/2 cups water |
1/2 cup white sugar |
Directions:
1. To make the custard, beat the eggs with the palm sugar, coconut cream, and pandan leaves in a bowl so the pandan aroma is imparted to the eggs. Strain the mixture and set aside.
2. Combine the agar-agar powder and water in a small saucepan over medium heat; cook and stir until the powder is completely dissolved. Whisk the sugar into the mixture until dissolved, but do not bring to a boil. Stir the custard into the mixture allow to cook for about 2 minutes. Pour the mixture into 1-cup molds. Store in refrigerator to allow to set, about 2 hours. Remove the jellies from the molds to serve.
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