Weather the hot spell with cold and refreshing agar-agar desserts. This recipe was first published in Amy Beh’s column, Cook’s Nook.
- 5stalks lemongrass
- 4 pandan leaves
- 1litre water
- 20g agar-agar powder
- 150ml water
- brown sugar, to taste
- green food colouring, optional
- 1/4cup finely cut cincau strips
- kiwi fruit slices
- Slice the lemongrass (bottom 12cm of the white portion only) and pandan leaves and place in an electric blender or food procesor.
- Add enough water to operate the blades and process into a paste. Mix in the remaining water and strain; discard pulp.
- In a saucepan, combine the agar-agar powder, sugar and 150ml water; bring to a boil. Reduce heat and simmer to dissolve sugar and agar-agar powder. Stir occasionally while cooking.
- Add the lemongrass and pandan mixture and 1-2 drops food colouring if using. Stir to mix well and simmer on medium-low heat for 8-10 minutes.
- Strain mixture into a wet mould and add in the cincau strips. Stir to mix well. Leave aside to set at room temperature. When set, transfer to the refrigerator to chill well – you can also leave it to chill overnight.
- To serve, cut the jelly using any desired cutter. Top with a slice of kiwi fruit.