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
Instructions
- 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.
- 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.
- In another saucepan boil agar-agar powder, water, sugar, gula Melaka and salt. When all sugars have dissolved cook for 15 minutes.
- Strain the mixture into another saucepan. Combine beaten egg mixture and coconut milk in a measuring jug.
- 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.
- Leave aside to cool and set then refrigerate until firm and well chilled. Cut into individual slices and serve.
