Thursday, 8 November 2012

Pandan (screw-pine) Coconut Jelly 班兰椰燕菜糕

Pandan (screw-pine) Coconut Jelly 班兰椰燕菜糕

 The jelly turns out beautifully

 Smells and tastes great too!

Recipe Source : Flavours magazine

1 ) Ingredients For Coconut Cream Layer

90 ml water
180 ml of thick coconut milk or santan
1 tsp jelly (agar-agar) powder
1/4 tsp salt

Instructions For Coconut Cream Layer


Bring water, jelly (agar-agar) powder and salt to the boil. Once the agar-agar dissolves, add in the coconut milk. As soon as tiny bubbles begin to appear, remove from heat and pour into a mould. Leave to cool and set.

2 ) Ingredients For Pandan (screw-pine) Layer

1 1/2 tsp agar-agar powder
50 g sugar
300 ml water
4 pandan leaves, sliced

Instructions For The Pandan (screw-pine) Layer


Blend pandan leaves and water. Sieve to extract 300 ml pandan juice. Boil the pandan juice with the agar-agar powder and sugar. Remove and pour the pandan juice mixture over the coconut cream layer. Leave to cool and set.

3 ) Ingredients For Coconut Water Layer


2 tsp agar-agar powder
80g sugar
530 ml coconut water ( from 1 large coconut ) 
coconut flesh, cut into fine strips ( from 1 large coconut )

Instructions For The Coconut Water Layer

In a saucepan, combine agar-agar powder, sugar and coconut water. Bring to boil to dissolve the agar-agar powder completely. Add in the coconut flesh. Pour this mixture over the pandan layer. Leave to cool and set completely. Chill in the refrigerator. 

Note: Any food containing coconut milk must be kept in the refrigerator or they turn bad easily.


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