Chill with jelly pud­dings

The Star Malaysia - Star2 - - TASTE -

Weather the hot spell with cold and re­fresh­ing agar- agar desserts.

For the co­conut wa­ter layer

In a medium- sized saucepan, com­bine the agar- agar pow­der, sugar and wa­ter.

Bring the mix­ture to a boil and cook un­til the sugar and agar- agar pow­der have dis­solved com­pletely. Stir con­stantly for 5 min­utes. Add co­conut wa­ter and sim­mer for 5 min­utes over low heat.

Add the co­conut flesh. Pour the jelly mix­ture into a tray mould and set aside to set.

Slice the lemon­grass ( bot­tom 12cm of the white por­tion only) and pan­dan leaves and place in an elec­tric blender or food pro­ce­sor.

Add enough wa­ter to op­er­ate the blades and process into a paste. Mix in the re­main­ing

For the co­conut milk & ly­chee layer

Drain ly­chee, set aside for top­ping and re­serve 100ml of the syrup. Place agar- agar pow­der, sugar, salt and wa­ter in a small saucepan.

Bring to a boil and cook over medium- low heat to dis­solve the agar- agar pow­der and sugar. wa­ter and strain; dis­card pulp.

In a saucepan, com­bine the agar- agar pow­der, sugar and 150ml wa­ter; bring to a boil. Re­duce heat and sim­mer to dis­solve sugar and agar- agar pow­der. Stir oc­ca­sion­ally while cook­ing.

Add the lemon­grass and pan­dan mix­ture and 1- 2 drops food colour­ing if us­ing. Stir to mix well and sim­mer on medi­um­low heat for 8- 10 min­utes.

Strain mix­ture into a wet mould and add in the cin­cau strips. Stir to mix well. Leave aside to set at room tem­per­a­ture. When set, trans­fer to the re­frig­er­a­tor to chill well – you can also leave it to chill overnight.

To serve, cut the jelly us­ing any de­sired cut­ter. Top with a slice of kiwi fruit.

Stir in the co­conut milk and ly­chee syrup. Bring to a boil, then re­move from heat. Add in soaked chia seeds.

To assem­ble

When the co­conut wa­ter layer is half set – the top is set in a skin but be­neath that the jelly is still jig­gly – gen­tly pour the co­conut milk and ly­chee layer over it. Leave to set at room tem­per­a­ture then re­frig­er­ate un­til fully set or chill overnight.

To serve

Cut the agar- agar pud­ding into serv­ing pieces us­ing a knife. Serve each piece topped with a ly­chee.

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