• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • White layer
  • 14g agar-agar powder
  • 100g castor sugar
  • 1/4 tsp salt
  • 2 pandan leaves, shredded and knotted
  • 450ml water
  • 250ml thick coconut milk
  • Gula Melaka layer
  • 18g agar-agar powder
  • 40g castor sugar
  • 150g gula Melaka, crushed
  • 800ml water
  • 200ml thick coconut milk
  • 1 egg yolk lightly beaten
  • 2 egg whites
  • 1/2 tsp salt


  1. Combine water, sugar, agar-agar powder, salt and pandan leaves in a saucepan. Boil for 10-15 minutes, stirring frequently. Stir in coconut milk and cook for 1 minute.
  2. Pour into a wet tray and leave aside to set. Use any patterned cutter to stamp out the jelly and remove the stamped out pattern, leaving a hollow behind.
  3. In another saucepan boil agar-agar powder, water, sugar, gula Melaka and salt. When all sugars have dissolved cook for 15 minutes.
  4. Strain the mixture into another saucepan. Combine beaten egg mixture and coconut milk in a measuring jug.
  5. Pour the coconut and egg mixture in a very slow stream into the boiling hot agar-agar mixture. Use a fork to pull the eggs slowly into strands then pour over the white layer.
  6. Leave aside to cool and set then refrigerate until firm and well chilled. Cut into individual slices and serve.

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