I remember sneaking mouthfuls of this jelly during (or more precisely, before) family dinners when I was little until I was too full to have any dinner.
It’s very easy to eat but extremely high in calories – what with the coconut milk and sugar! And I’m supposed to be on a diet!
This is simple and quick to make. It’s also especially nice for hot summer days.
Once again, I pirated this recipe off the Internet a while ago and can’t remember exactly where.
· 1 pandan leaf (tied into a knot)
· 2 cups water (500 ml)
· 1 ¼ (180g) cups palm sugar (chopped)
· 3 teaspoons agar-agar powder
· 1 ¼ cups (300ml) thick coconut milk
· Pinch of salt
Place the water, palm sugar, agar-agar power and pandan leaf in a pot. Heat until it starts to boil. Lower heat and simmer until the sugar and agar-agar powder have completely dissolved.
In another bowl, mix the coconut milk and salt. Add this mixture to the agar-agar mixture in the pot. Bring the liquid to the boil then immediately remove from heat.
Pour the mixture into a 16 cm round shallow tin. Leave to cool. Do not move until the agar-agar has set (takes around 1-2 hours). Chill in refrigerator when cool. The agar-agar should separate into 2 distinct layers: a palm sugar layer and a coconut milk layer.
Cut, serve and enjoy.
I found your blog in Buddingcook, and I came straight since I know Wok and Spoon links to food! :O
ReplyDeleteI did not know the coconut layer and palm sugar layer will separate on it's own. Cool!
Yep, it separates all on its own,
ReplyDeleteplus it's yummy!
my goddddddd, I have no dedication making kuihs like that, I love it so much, I dream of them every night haha, goshh, I don't know why as I'm writing now, my mind is wandering off to the sweet corn kuih like this one..arghh..
ReplyDeleteHehe - do you wake up hungry then? I know sometimes I wake up hungry!
ReplyDeleteand mmm yum. I love sweet corn!