Saturday, 24 November 2012

Palm Sugar Jelly 椰糖燕菜糕

Palm Sugar Jelly 椰糖燕菜糕

 

In a large mould


In smaller moulds


Making and eating this palm sugar jelly makes me nostalgic. It was among the first few things that I learnt to make from my neighbour, who is only a year older than I am. Yet my friend and neighbour is very adept at making all kinds of cookies, cakes and desserts even at a young age. Unlike my friend, to make this palm sugar jelly successfully was a culinary feat for me!

I like it then when I was thirteen years old and I like it just as much today after all these years. A great tasting sweet dessert for the whole family after a sumptuous dinner. 




Ingredients


20g agar-agar (jelly) strips 
200 ml thick santan
220g palm sugar or gula Melaka
80g sugar
1200 ml water


 A packet of agar-agar (jelly)

Agar-agar (jelly) with the packet removed

Instructions

 

1.  Cut the agar-agar strips into sections of about 10 cm. Soak the agar-agar strips for 15 minutes 
2.  In a medium-sized pot, bring the 1200 ml water to the boil
3.  Add in the agar-agar strips and boil until the agar-agar strips dissolve
4.  Strain the liquid and put it back into the pot to boil
5.  Add in the sugar and palm sugar and boil until they are dissolved
6.  Finally, add in the thick santan. Once the mixture starts to bubble, remove the pot from the heat immediately
7.  Pour into jelly moulds of your choice
8.  Allow to cool and set before chilling them in the refrigerator
9   Remove the jellies from the moulds before serving 

N.B. Any food cooked with santan (coconut milk) goes bad easily. It is advised that you keep the food items in the refrigerator if it is not about to be consumed.


 With moulds removed




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