Thai coconut custard jelly

    Thai coconut custard jelly

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    About this recipe: Finish your next Thai feast with this easy and delicious recipe, which uses agar agar, coconut cream and eggs to make a lovely jelly that has a custardy texture. A lovely vegetarian jelly dessert that everyone can enjoy.

    Serves: 8 

    • 2 large eggs
    • 55g palm sugar
    • 375ml coconut cream
    • 3 pandan leaves, cut into 3cm lengths
    • 1 tablespoon agar agar powder
    • 375ml water
    • 100g granulated sugar

    Prep:20min  ›  Cook:10min  ›  Extra time:2hr  ›  Ready in:2hr30min 

    1. To make the custard, beat the eggs with the palm sugar, coconut cream and pandan leaves. Strain the mixture, discarding the leaves, and set aside.
    2. Place the agar agar powder and water in a small wok or pot and heat until agar agar is completely dissolved. Add the granulated sugar and cook until dissolved. Do not boil.
    3. Add the custard to the agar agar and lightly cook for 2 minutes and remove from the heat. Do not boil.
    4. Pour the mixture into 250ml moulds and let set completely, about 2 hours. Remove the jellies from the moulds and serve.

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