Tuesday, October 16, 2012
Palm Sugar with Coconut Jelly
I quite like the pattern formed on these agar agar, jelly. I thought it looks something like the terrazo flooring in my old house where i stayed when i was small. It is quite easy actually to make this agar agar, first we make the coconut jelly and once they are set, you just cut them into shapes. Then we can proceed to make the palm sugar agar agar and just pour it on top of all the coconut jellies that has been cut out and leave to set. Though it may seems that you are seeing a lot of these coconut jelly shapes in the agar agar, it is nothing rich in terms of flavour, just light and refreshing.
On a sidenote, just to inform that we are now moving into the 3rd week of the Terengganu Food Fest online event. The response so far has been encouraging, thanks a lot! If you have not participated yet or do not have any ideas what to cook for the event, just click here for some ideas or check our Facebook Page to see what others have been making to get some inspiration. There are still 2 weeks left to go before we move on to the next state ie Kedah. All are welcomed to join! Any enquiries, just drop me a mail or leave a comment, i will get back to you as soon as possible. You can also check out the FAQ here, thank you!
Recipe ( pattern inspired by here )
Coconut Milk Jelly
2.5tsp agar agar powder
120ml coconut milk
Combine agar agar powder, water and sugar in a small pot, stir and bring it to a boil till sugar dissolves. Put in the coconut milk, bring to a boil, let it simmer for about 2 minutes. Remove from heat, pour into a tray and let it cool to set. You can then use a cookie cutter or a knife to cut them into shapes you want and lie them on a tray.
Gula Melaka Jelly
6gm agar agar powder
45gm palm sugar ( gula melaka), crushed
1 tbsp brown sugar
Combine everything in a pot and let it boil till palm sugar is dissolved. Let simmer for abt 2 mins. Remove from heat and pour the solution onto the tray with coconut jellies. Leave to cool to set. Chill in the fridge.
I am submitting this post to Aspiring Bakers #24 ( October 2012 ) Jellies and Puddings hosted by Charmaine of Mimi Bakery House