Recipe Ingredient
- Jelly:
- 700ml water
- 3 pandan leaves
- Red colouring
- (A) Mix well in a small bowl:
- 1 1/2 tbsp agar-agar powder
- 150g sugar
- Coconut preparation:
- 200g young coconut flesh, steamed for 3 minutes then leave to cool
- 1000ml coconut water
- 1/2 tsp rose essence
- 1 cup sugar syrup
- Syrup:
- 2 cups sugar
- 2 cups water
- Topping
- 1 tin longans, drained
- cocktail cherries for garnishing
Instructions
- To make jelly: Bring water to the boil together with the pandan leaves. When water has boiled remove the leaves and add in (A). Cook over medium heat till sugar and agar-agar has dissolved. Add in colouring and pour the agar-agar solution into a flat tray. Leave to set and cut into plum flower shapes with cutter.
- To make syrup: Bring sugar and water to a boil until all the sugar has dissolved. Strain the syrup.
- Mix all the prepared ingredients with longans and chill well before serving. Garnish with cherries.
