EGG AND COCONUT CUSTARD JELLIES

Egg and Coconut Custard Jellies image

This recipe uses agar-agar powder and eggs to make a lovely jelly that has a slight custardy texture. The great thing about this recipe is that it does not require careful steaming, it is a sure-fire success every time.

Provided by wiley

Categories World Cuisine Recipes Asian Thai

Time 2h30m

Yield 8

Number Of Ingredients 7

Ingredients

2 eggs
¼ cup palm sugar
1 ½ cups unsweetened coconut cream
3 pandan leaves, cut into 1-inch pieces
1 tablespoon agar-agar powder
1 ½ cups water
½ cup white sugar

Steps:

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 a boil. Stir the custard into the mixture allow to cook for about 2 minutes. Pour the mixture into 1-cup molds. Store in refrigerator to allow to set, about 2 hours. Remove the jellies from the molds to serve.

Nutrition Facts : Calories 233 calories, Carbohydrate 20.3 g, Cholesterol 46.5 mg, Fat 16.8 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 14.2 g, Sodium 22.3 mg, Sugar 17 g