Ingredients for - Egg and Coconut Custard Jellies
4.
Pandan leaves, cut into 1-inch pieces 3
How to cook deliciously - Egg and Coconut Custard Jellies
1 . Stage
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.
2 . Stage
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.
Recipe information
Cooking:
20 min.
Servings per container:
8
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