Egg and Coconut Custard Jellies
This recipe uses agar-agar powder and eggs to make a lovely jelly that has a slight custardy texture. The great thing about this recipe is that it does not require careful steaming, it is a sure-fire success every time.
- Serves: 8 persons
- ¼cup palm sugar
- 1½ cups unsweetened coconut cream
- 3pandan leaves, cut into 1-inch pieces
- 1tablespoon agar-agar powder
- 1½ cups water
- ½cup white sugar
Step 1To make the custard, beat the eggs with the palm sugar, coconut cream, and pandan leaves in a bowl so the pandan aroma is imparted to the eggs. Strain the mixture and set aside.
Step 2Combine the agar-agar powder and water in a small saucepan over medium heat; cook and stir until the powder is completely dissolved. Whisk the sugar into the mixture until dissolved, but do not bring to a boil. Stir the custard into the mixture allow to cook for about 2 minutes. Pour the mixture into 1-cup molds. Store in refrigerator to allow to set, about 2 hours. Remove the jellies from the molds to serve.