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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.
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October 17th, 2008
Posted by
mark |
Jellies and Jam |
2 comments
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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.
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October 17th, 2008
Posted by
mark |
Jellies and Jam |
no comments
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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.
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October 15th, 2008
Posted by
rose |
Jellies and Jam |
7 comments
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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.
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March 30th, 2007
Posted by
rose |
Jellies and Jam |
4 comments
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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.
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February 21st, 2007
Posted by
rose |
Jellies and Jam |
one comment
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Ingredients:
1 x 13g packet agar agar powder
200g sugar
600ml water
1 big can fruit cocktail
1 tsp lemon essence
a dash of yellow colouring
Method:
1. Boil agar agar powder with sugar, water and the drained fruit cocktail juice.
2. Arrange the fruit cocktail in the agar agar mould.
3. Pour 1/2 of the agar agar solution into the fruit cocktail.
4. Add lemon essence and yellow colouring to the other half of agar agar solution. Stir well and pour on top of (3). Leave to set. Chill before serving.
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January 28th, 2007
Posted by
rose |
Jellies and Jam |
5 comments
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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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January 28th, 2007
Posted by
rose |
Jellies and Jam |
26 comments
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Ingredients:
13g agar agar powder
200g prepared chendol
few pandan leaves, knotted
100g gula melaka
250ml thick coconut milk
500ml water
a pinch of salt
Method:
1. Put agar agar powder, gula melaka, pandan leaves and water in a pot. Bring to a boil and stir till sugar and agar agar powder is dissolved. Strain mixture.
2. Pour in coconut milk and salt and reheat again for a while. Remove from heat, add in the chendol and mix lightly. Pour into a 7-inch square tin and leave to set. Chill before serving.
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January 26th, 2007
Posted by
rose |
Jellies and Jam |
3 comments
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Ingredients for Bottom Layer:
13g agar agar powder
few pandan leaves, knotted
1/2 tsp salt
200g sugar
750ml water
250ml thick coconut milk
Ingredients for Top Layer:
13g agar agar powder
175g sugar
50g rose syrup
1000ml water
Method:
1. Bottom Layer: Put agar agar powder, sugar, pandan leaves and water into a pot. Cook until agar agar powder and sugar is dissolved.
2. Remove from heat, add in coconut milk and salt and stir well. Strain and pour into a rinsed jelly mould to set. Scratch surface before pouring in the top layer.
3. Top Layer: Put agar agar powder, sugar, rose syrup and water in a pot. Boil until agar agar powder and sugar is dissolved. Strain and pour onto bottom layer and leave to set. Chill before serving.
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January 26th, 2007
Posted by
rose |
Jellies and Jam |
no comments
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Ingredients:
2 x 13g packet agar agar powder
300g sugar
1 tin evaporated milk
1000ml water
4 eggs
1 tsp Nescafe
200g pitted prunes, slice thinly
Method:
1. Place sugar into a pot filled with 1 litre of water. Sprinkle the agar agar powder ontop of water, stir well and bring to the boil until sugar and agar agar powder dissolves. Dissolve Nescafe with a little hot water and add to mixture and stir well.
2. Beat eggs lightly and add to the evaporated milk. Pour into the boiling agar agar and stir well. Add in the sliced prunes and bring to a quick boil and remove.
3. Stir agar agar till slighly cold then pour into a rinsed mould to set.
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January 24th, 2007
Posted by
rose |
Jellies and Jam |
no comments
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Ingredients:
2 packets agar agar powder
400g sugar
200ml evaporated milk
2500ml water
500g jackfruit
2 tsp yellow colouring
Method:
1. Blend jackfruit with 1000ml water and set aside.
2. Boil 1500ml water with the agar agar powder and sugar till agar agar powder and sugar dissolves.
3. Add in the jackfruit puree and stir well till mixture boils. Add in the evaporated milk and yellow colouring.
4. Pour into rinsed jelly mould and leave to set. Chill before serving.
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January 11th, 2007
Posted by
rose |
Jellies and Jam |
no comments
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Ingredients for Coloured Agar Agar:
1 packet agar agar powder
2 cups coconut milk
1 cup sugar
1 tsp salt
few pandan leaves
red, green, yellow food colouring
Method:
1. Boil agar agar powder with sugar, salt, pandan leaves and coconut milk.
2. When boiled, remove pandan leaves and pour agar agar into 3 trays. Colour each portion with red, green and yellow colouring. Leave to set.
3. When agar agar has set, cut into desired shapes.
Ingredients for Plain Agar Agar:
1 packet agar agar powder
1 cup sugar
4 cups water
few pandan leaves
Method:
1. Boil agar agar powder with sugar, water and pandan leaves. When agar agar powder and sugar has dissolved, remove pandan leaves.
2. Strain agar agar into a jelly mould and add in the coloured coconut milk agar agar.
3. Let set and chill before serving.
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January 11th, 2007
Posted by
rose |
Jellies and Jam |
7 comments
(15 votes, average: 4.07 out of 5)
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