Egg And Coconut Custard Jellies
- 2 eggs
- 1/4 cup palm sugar
- 1 1/2 cups unsweetened coconut cream
- 3 pandan leaves, cut into 1-inch pieces
- 1 tablespoon agar-agar powder
- 1 1/2 cups water
- 1/2 cup white sugar
- 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.
eggs, palm sugar, unsweetened coconut cream, pandan leaves, agaragar powder, water, white sugar
Taken from www.allrecipes.com/recipe/213990/egg-and-coconut-custard-jellies/ (may not work)