February 13, 2011
1/2 cup sugar
5 cups water (6 cups if you like a softer jelly)
1 can coconut cream (400 ml)
1 box Agar Agar Powder (6 ozs)
1 tsp. pandan paste
a pinch of salt
jelly mold or stainless trays
1. Rinse molds and set aside. In a medium saucepan over medium heat, bring water, salt, pandan paste and sugar to a boil. Pour in Agar Agar powder and stir to mix until it dissolve completely. Reduce heat to a simmer for another minute.
2. Pour half of this mixture into jelly molds leaving room for the second layer. Set aside to cool.
3. Mix coconut cream until it is free from lumps and stir into the jelly mixture that is on the stove. Reheat over medium heat. Remove and gently pour this gently over the 1st layer. Chill and leave to set in the refrigerator. Unmold and serve cold.
Labels: Asian Desserts