Thai coconut custard jelly
(1)
2 hours 30 min
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.
Wiley
1 person made this
Ingredients
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
Method
Prep:20min ›
Cook:10min ›
Extra time:2hr ›
Ready in:2hr30min
- 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.
- 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.
- Add the custard to the agar agar and lightly cook for 2 minutes and remove from the heat. Do not boil.
- 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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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
0
This tasted horrible. I used low heat and the mixture still curdled a bit. This is nothing like a smooth, creamy pudding--it is like a very firm jello, with curdled bits in it. Taste was flat too. I will not make this again, was a waste of my ingredients. - 08 Dec 2015 (Review from Allrecipes AU | NZ)
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