Rose’s Kitchenette

Almond Jelly

Ingredients:

1 packet agar agar powder

1 cup sugar

4 cups water

4 tbsp evaporated milk

1 tsp almond essence

Method:

1. Measure 4 cups water and 1 cup sugar into a saucepan.

2. Sprinkle the agar agar powder on top of the water and stir well.

3. Bring to the boil, stirring continuously.

4. When boiled lower flame and add in evaporated milk and almond essence.

5. Pour into rinsed jelly mould and leave to set.

6. Chill before serving with fruit cocktail or longans.

(12 votes, average: 4 out of 5)

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October 17th, 2008 Posted by mark | Jellies and Jam | 2 comments

Caramel Agar Agar

Ingredients for Caramel Agar Agar:

1 packet agar agar powder

1 cup sugar

4 cups water

Method:

1.  Melt 1 cup of sugar till it turns a light yellow.   Add in 2 cups of water and boil till sugar melts.

2.  Sprinkle agar agar powder on top of 2 cups of water and stir well.  Add into caramelised sugar syrup and continue to boil till agar agar powder is dissolved.  Strain half of agar agar mixture into a jelly mould and let it set, keeping the other half warm over a pot of hot water.

Ingredients for Coconut Agar Agar:

1 packet agar agar powder

1/2 cup sugar

2 cups water

2 cups coconut milk

1 tsp salt

Method:

1.  Boil agar agar powder with sugar and 2 cups water until agar agar powder and sugar dissolve.

2.  Add 1 tsp salt to 2 cups coconut milk, mix well and pour into boiling agar agar.  Stir well and let it come to a boil again. Remove from heat and pour half of coconut agar agar on top of caramel agar agar.

3.  When coconut agar agar is nearly set, heat up the other half of caramel agar agar and pour on top.

4.  When caramel agar agar is nearly set, heat up the other half of coconut agar agar and pour on top.

5.  Let agar agar set and chill before serving.

(6 votes, average: 4 out of 5)

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October 17th, 2008 Posted by mark | Jellies and Jam | no comments

Kaya

Ingredients:

10 eggs
600g sugar
500ml thick coconut milk
4 pandan leaves, knotted
a pinch of salt
a slice of ginger

Method:
1.  Stir eggs and sugar together till sugar dissolves.
2.  Add half the amount of coconut milk with a pinch of salt to the egg mixture and stir well to mix.  Add the ginger and the pandan leaves.
3.  Heat mixture in double-boiler over a low heat.  Stir constantly with a wooden spoon till the sugar is completely dissolved.  Remove the ginger and pandan leaves and strain mixture.
3.  Add the other half amount of coconut milk and continue stirring till the mixture is thick and creamy.
4.  Wrap lid of double-boiler with a dry tea-towel, cover and steam kaya for 3 hrs over a moderate heat.

(12 votes, average: 3.92 out of 5)

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October 15th, 2008 Posted by rose | Jellies and Jam | 6 comments

Rose Syrup Agar Agar

Ingredients:

2 x 13g packet agar agar powder

250g rock sugar

3 tbsp rose syrup

1500ml water

Method:

1.  Measure 1.5 litres water into a pot.  Add in the rock sugar, rose syrup  and agar agar powder.

2.  Bring to a boil, stirring continuously till sugar and agar agar dissolves.

3.  Lower heat and boil for 1 hour, stirring occasionally.

4.  Pour agar agar into a rinsed mould and leave to set.

5.  Cut agar agar into thin slices and chill before serving.

(2 votes, average: 5 out of 5)

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March 30th, 2007 Posted by rose | Jellies and Jam | 4 comments

Red Bean Coconut Jelly

Ingredients:

100g red beans

300ml water

1/2 tbsp cornflour + 1 tbsp water

1 x 13g pkt agar agar powder

200g caster sugar

750ml water

250ml thick coconut milk

2 pandan leaves, knotted

1/8 tsp salt

Method:

1.  Wash red beans and boil with about 300ml water until beans are tender.  Drain and blend into a  puree.

2.  Boil 750ml water with sugar, agar agar powder and pandan leaves.  Stir constantly until sugar and agar agar dissolves.

3.  When mixture has boiled, remove pandan leaves and set aside 1 cup for the red bean layer.

4.  Add 250 ml of thick coconut milk and a pinch of salt to the remaining mixture and stir well.  Divide into two portions and set one portion of coconut agar agar in a rinsed mould.  Scratch surface of set agar agar before pouring in the next layer so that the two layers will not separate after they have set.

5.  Heat up the clear agar agar, add in the mashed red beans and cornflour solution.  Stir well and pour ontop of the first layer.

6.  Heat up the other portion of the coconut agar agar and pour ontop of the red bean layer.

7.  Let agar agar set at room temperature before putting in the fridge to chill.

(4 votes, average: 4.75 out of 5)

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February 21st, 2007 Posted by rose | Jellies and Jam | one comment