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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