Rose's Kitchenette

Print Print Email Email

Almond Jelly

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.

Print Print Email Email
1 Star2 Stars3 Stars4 Stars5 Stars (18 votes, average: 4.06/5)

Subscribe to Roseskitchenette via RSS Feed or via Email.

October 17th, 2008 Posted by | Jelly/Jam/Pudding | 4 comments

Print Print Email Email

Caramel Agar Agar

caramel-agar-agar-a.jpg

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.

Print Print Email Email
1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 4.25/5)

Subscribe to Roseskitchenette via RSS Feed or via Email.

October 17th, 2008 Posted by | Jelly/Jam/Pudding | no comments

Print Print Email Email

Kaya

 kaya.jpg

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.

Print Print Email Email
1 Star2 Stars3 Stars4 Stars5 Stars (22 votes, average: 4.18/5)

Subscribe to Roseskitchenette via RSS Feed or via Email.

October 15th, 2008 Posted by | Jelly/Jam/Pudding | 10 comments

Print Print Email Email

Mango Pudding

mango-pudding.jpg

Ingredients:

1 x 13g packet agar agar powder

200g sugar

250ml mango juice

250ml fresh milk

500ml water

1/2 tsp vanilla essence

Method:

1.  Boil sugar with agar agar powder and 500ml water till agar agar dissolves.

2.  Add in mango juice, fresh milk and vanilla essence and stir well.

3.  Pour into a rinsed mould to set.  Chill pudding before serving.

Print Print Email Email
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 3.00/5)

Subscribe to Roseskitchenette via RSS Feed or via Email.

April 10th, 2007 Posted by | Jelly/Jam/Pudding | 4 comments

Print Print Email Email

Rose Syrup Agar Agar

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.

Print Print Email Email
1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00/5)

Subscribe to Roseskitchenette via RSS Feed or via Email.

March 30th, 2007 Posted by | Jelly/Jam/Pudding | 4 comments

Print Print Email Email

Coconut Pudding

Ingredients:

4 packets gelatine powder

225g sugar

1200ml water

300ml thick coconut milk

2 tbsp condensed milk

3 egg whites

Method:

1.  Beat egg whites till stiff.

2.  Bring 1200ml water to a boil.  When boiling add in the sugar and gelatine powder.

3.  Keep stirring till sugar and gelatine powder has dissolved then add in the coconut milk.

4.  Pour mixture into the beaten egg whites and stir evenly with a whisk.  Add in the condensed milk and stir well.

5.  Place the whole pot of jelly into a bigger pot filled with water and ice cubes.  Continue stirring till the mixture combines and set.

6.  Chill in the fridge before serving.

Print Print Email Email
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Subscribe to Roseskitchenette via RSS Feed or via Email.

February 26th, 2007 Posted by | Jelly/Jam/Pudding | 4 comments

Print Print Email Email

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.

Print Print Email Email
1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 3.50/5)

Subscribe to Roseskitchenette via RSS Feed or via Email.

February 21st, 2007 Posted by | Jelly/Jam/Pudding | one comment