Lemongrass Pandan Jelly
Weather the hot spell with cold and refreshing agar-agar desserts. This recipe was first published in Amy Beh’s column, Cook’s Nook.
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.
Tags: Agar-agar, Amy Beh, Cook's Nook, jelly, pudding, RECIPES