My Recipes
Coconut Pandan Jelly
I grew up eating this agar agar. It gives me fond memories of my childhood. It is very simple to make, it uses simple ingredients.
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Chef Dewi Imelda Wadhwa , The delicious baker
Ingredients
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1,000 – 1,100g water
1 packet agar-agar strips (32g)
300g sugar
120g pandan extract*
240ml coconut cream
2 eggs, beaten
. tsp salt
9”x9” glass dish
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Pandan extract:
24 large, mature pandan leave
300ml water
Methods
- First make the pandan extract
- Wash and dry the leaves and slice the leaves into 2-3cm length.
- Place leaves in blender with water and blend. You may have to do this in batches.
- With a fine sieve, squeeze the juices out. Set aside 120g of pandan extract.
- In a large pot, combine water with agar-agar powder and sugar. Bring to a boil and then let it simmer as you stir until all the sugar has dissolved.
- In a bowl, combine the pandan extract with coconut cream and egg. Beat with a fork until combined.
- In the simmering agar-agar mixture, pour the pandan-coconut mixture. Bring back until it just start to boil and remove from heat.
- Pour into small moulds or into a large, shallow glass dish.
- Cool thoroughly before chilling in the refrigerator until set.
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