Cooling Agar-Agar Recipes (Part 2)

Coconut Jelly
(A)
1 litre young coconut water (air kelapa muda)
18g agar-agar powder
125g castor sugar
2 pandan leaves, shredded and knotted

(B)
100ml UHT milk
A few drops green food colouring
Young coconut flesh, scraped from the young coconut

Method
Bring (A) to a low simmering boil until sugar and agar-agar powder dissolve. Add in (B), mix, and continue to cook for 3-4 minutes.

Remove mixture from the heat and leave aside for 5-6 minutes. Pour coconut jelly mixture into a wet tray and add in coconut flesh. Put aside to set then chill in the refrigerator before cutting into slices. - Amy Beh




Cendol Jelly
25g agar-agar strips, soaked for 10-15 minutes
200g soft brown sugar
1 litre water
500ml thick coconut milk (from 2 grated white coconuts)
2 pandan leaves, shredded and knotted
350g cendol, well drained

Method
Put water, sugar and pandan leaves in a saucepan and bring to a boil over medium heat.

Add dissolved agar-agar and boil for 12 -15 minutes, stirring frequently until sugar and agar-agar have dissolved completely. Discard pandan leaves.

Stir in coconut milk and bring to a boil, then remove from heat.

Pour the jelly mixture straight into a 23cm square tin. Add the cendol and stir lightly to mix. Leave aside to cool completely. Chill the jelly well in the refrigerator before cutting into serving pieces. - Amy Beh




Durian Jelly
(A)
50ml UHT milk
50ml evaporated milk
1 tbsp custard powder

(B)
100g durian flesh (Use durians that are sweet and soft.)
110ml coconut milk

(C)
140g castor sugar
11g agar-agar powder
1/4 tsp salt
200ml water
150ml UHT milk

Method
Mix (A) in a small bowl. In a blender, puree durian flesh together with coconut milk until smooth. Combine (A) and pureed durian and set aside.

Put water, milk, sugar, salt and agar agar powder in a saucepan and boil for 5 minutes over a medium-low heat, stirring frequently until it comes to a gentle boil.

Pour in combined (A) and (B) mixture. Bring to a low simmering boil for 2-3 minutes. Remove from heat.

Pour durian agar-agar mixture into wet individual moulds or into durian casings.Leave to set at room temperature then refrigerate to chill before serving. - Amy Beh




Beatrice Fruit Delight
2 packets agar-agar strands
2.5 litres water
1 can sweetened condensed milk
4 tbsp cornflour
4 eggs
1 can fruit cocktail
1 tbsp coffee powder
3 tbsp cocoa powder
150g sugar

Method
Soak agar agar strands with the water for 15 minutes.Leave to boil until dissolved. Strain the mixture and divide into two portions.

To one portion, add sugar, coffee and cocoa powder.Pour this into a mould. Cool slightly before adding drained fruit cocktail. Leave to set.

With the second portion, combine cornflour, eggs, the syrup of the fruit cocktail and add to the agar agar. Keep stirring until it thickens. Remove from heat. Stir in the sweetened condensed milk.

With a fork, pierce lightly the set first layer and pour the second layer on. Chill to set. Serve with more fruit cocktail. - Beatrice




Soya Bean Milk Jelly
(A)
2 litres soya bean milk (unsweetened)
300 ml water

(B)
3 tsp agar agar powder ( dissolved in a little water )
280g sugar
1/2 tin evaporated milk
200 ml longan syrup

Method
Boil (A). Then add agar agar and sugar. Leave to boil for a short while until sugar dissolves. Remove from heat. Add evaporated milk and longan syrup. Pour into wet individual moulds. Leave to set at room temperature and then refrigerate to chill .

Serve with some longans and additional syrup.