Pandan Custard Agar Agar
Ingredients:
1 x 13g packet agar agar powder
200g sugar
60 ml thick coconut milk
875 ml water
2 egg yolks
a pinch of salt
1 tsp pandan paste or
juice of 5 or 6 pandan leaves
1/2 tsp green colouring
Method:
1. Bring agar agar powder, sugar and water to a boil. Stir constantly to prevent agar agar powder from sticking to bottom of pan.
2. Beat egg yolks lightly with a pinch of salt. Add coconut milk, pandan juice and green colouring and stir till combined. Pour mixture into boiling agar agar. Stir well and turn off heat. Cover mixture for a while before pouring into rinsed mould to set.
3. When agar agar has set, chill in the fridge before cutting into serving pieces.
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Hi Rose,
I just stumbled upon your blog while searching for agar recipes to make. I must say that you are a very generous person with the number of recipes here. I like to ask you if this pandan custard agar agar is the type which would separate into 2 separate layers, a clear bottom and a coconut top? If not, do you have any idea how to make such a dessert?
Here’s wishing you a happy new year, with good fortune and health!
Comment by | February 20, 2007
<p><p>Hi Jam,<br /><br />
Thanks and wish you a very blessed new year too. It is more blessed to give than to receive. Freely we receive, freely we give.<br /><br />
Yes, when the agar agar cools down the coconut milk will automatically rise to the top and thus you can see two distinct layers. This agar agar not only smells good but tastes good too and is always a hit at our gatherings.<br /><br />
All the best!<br /><br />
Rose</p></p>
Comment by Anonymous | February 20, 2007
I’ve been looking for this recipe for the longest time. I always had it during chinese new year when I was growing up and was yearning to learn how to make it. The pandan coconut jelly recipes I’ve come across and attempted were not the type which separated by itself. I’ll definitely try this out as soon as I can.
Thank you once again!
Comment by | February 20, 2007
Glad you finally got what you wanted. Try out the recipe and let me know how you like it.
Rose
Comment by | February 20, 2007
I’ve finally tried the recipe out. I was disappointed that I didn’t manage to get the two distinct layers. I think it’s either because 1) the type of coconut milk I used was wrong, 2) I didn’t cook the mixture enough or I overcooked it, or 3) I placed the jelly in the fridge too early. What type of coconut milk do you use? Is it packet coconut cream, canned coconut milk or fresh coconut? I used fresh coconut with some water added. Also, approximately how long do you boil the jelly after you add the coconut and egg? Do you let the jelly set at room temperature before placing it in the fridge?
Sorry I have so many questions. However, I must say that the jelly tastes great!
Comment by | February 25, 2007
Hi Jam,
Good effort! The jelly will taste even better with freshly squeezed pandan juice and coconut milk. The moment when the coconut milk is added to the boiling agar agar, give a quick stir and turn off the heat. Cover for a short while before pouring into mould to set at room temperature. Do not disturb the mould or layer won’t turn out nicely. Put in the fridge only when jelly has set and is cold.
Practice makes Perfect, wish you all the best.
Rose
Comment by | February 25, 2007
Thank you for all your tips. I will definitely try this out again!
Comment by | February 26, 2007
Hi Rose,
I tried this recipe again and I’m so glad it turned out well this time. I followed your tips and I got two distinct layers. Everyone said the jelly was very pretty and tasty. I really appreciate your help. Thanks again!
Comment by | March 11, 2007
Congratulations! Wow, you must be pretty excited too!
Blessings!
Rose
Comment by | March 12, 2007
hi Rose,
I found your blog when I surfed for a recipe for Ang Ku Kueh Agar Agar, you can see their picture here: http://www.flourgarden.com.sg/kueh_desserts.php
I wonder if you know how to make these?
Jane
Comment by | April 27, 2007
They look quite interesting. I’ve tasted them before but have never try making them. Sorry to dissapoint you.
Comment by | April 28, 2007
Hi Rose,
I love your site - thanks for sharing all the recipes. Do you have the recipe for Png Kueh aka Rice Cake - the pink ones.
Thanks
Comment by | May 11, 2007
hi Tiara,
Please see recipe posted under heading ‘Teochew Png Kueh’.
Thanks
Comment by | May 13, 2007
very impress with the recipe and comments,but please tell me if pandan leaves is not available what can be substituted for it? Another essence as flavour. Many thanks
Comment by | May 20, 2007
hi Saida,
you can try using gula melaka. The jelly will turn out just as pretty and tasty.
Regards
Rose
Comment by | May 20, 2007
Hi there Rose, thank you so much for your prompt and considerate answer, but please tell me if gula meleka is solid brown sugar, we are not familiar with the name.
Thanks a lot
Comment by | May 21, 2007
Saida,
Gula melaka or palm sugar is made from the sap of the coconut or sago palm tree. It is molded into various forms. Sometimes they come in cylindrical shapes or flat round cakes wrapped with dried leaves. If you are using gula melaka, you may add 2 tbsp of granulated sugar for a sweeter jelly.
All the best!
Rose
Comment by | May 21, 2007
Hi Rose,
Thank you so much for the explanation and patience,your advice and care is very much apreciated.
Will try and make this now
Take care best wishes
Comment by | May 22, 2007
Hi Rose,
Thank you for posting the local recipes. I live in Canada, but constantly feel homesick for Singapore. These recipes sure do help me cope!
Shu
Comment by shu ennis | July 30, 2007
hi Shu,
I’ll try my best to post more local recipes.
Cheerio!
Rose
Comment by rose | July 30, 2007