Egg And Coconut Custard Jellies

Ingredients

• Servings: 8
• 2 eggs
• 1/4 cup palm sugar
• 1 1/2 cups 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

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 2 hrs 30 mins


• 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.