About this recipe:This exotic custard jelly is deliciously creamy thanks to eggs and coconut cream. It is deceptively easy to make and doesn't require the careful attention that other custards do. It is sure to impress guests at a Thai-themed dinner party.
4 tablespoons palm sugar
350ml coconut cream
3 pandan leaves, cut into 2.5cm pieces
1 tablespoon agar-agar powder
100g caster sugar
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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 the boil. Stir the custard into the mixture allow to cook for about 2 minutes. Pour the mixture into 250ml moulds. Store in refrigerator to allow to set, about 2 hours. Remove the jellies from the moulds to serve.
Where to find it
Agar-agar powder is a natural thickener derived from seaweed and available in Chinese and health shops. Pandan leaves, known also as Bai Teoy, are used in Thai cuisine and are available online or in some Asian / oriental markets.