Egg and Coconut Custard Jellies recipe
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- 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
Nutrition Info
- 233 caloriescarbohydrate: 20.3 gcholesterol: 46.5 mgfat: 16.8 gfiber: 1 gprotein: 3.2 gsaturatedFat: 14.2 gservingSize: -sodium: 22.3 mgsugar: 17 gtransFat: : -unsaturatedFat: : -
Directions Egg and Coconut Custard Jellies
Directions
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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.