Egg and Coconut Custard Jellies
Utilizing agar-agar powder and eggs, this recipe creates a delightful jelly with a subtle custard-like consistency. What's fantastic about this method is its simplicity—no need for precise steaming; it guarantees success with every attempt.
Ingredients
- 2 eggs
- ¼ cup palm sugar
- 1 ½ cups unsweetened coconut cream
- 3 pandan leaves, cut into 1-inch pieces
- 1 tablespoon agar-agar powder
- 1 ½ cups water
- ½ cup white sugar
Instructions
- To make the custard, beat the eggs with the palm sugar, coconut cream, and pandan leaves in a bowl so the pandan aroma is imparted to the eggs. Strain the mixture and set aside.
- Combine the agar-agar powder and water in a small saucepan over medium heat; cook and stir until the powder is completely dissolved. Whisk the sugar into the mixture until dissolved, but do not bring to a boil. Stir the custard into the mixture allow to cook for about 2 minutes. Pour the mixture into 1-cup molds. Store in refrigerator to allow to set, about 2 hours. Remove the jellies from the molds to serve.
Nutrition
Calories: 233kcalCarbohydrates: 20gProtein: 3gFat: 17gSaturated Fat: 14gCholesterol: 47mgSodium: 22mgPotassium: 174mgFiber: 1gSugar: 17gVitamin C: 1mgCalcium: 19mgIron: 1mg
Tried this recipe?Let us know how it was!