Palm Sugar Kanten Jelly Recipes

COCONUT MILK AND PALM SUGAR JELLY (AGAR AGAR SANTAN)

Steps:

• Combine 1 Tablespoon of Agar powder, the sugar, water and pandan leaf in a saucepan. Boil it and then reduce the heat a bit and stir till the sugar has completely dissolved. Pour 3/5 of this mix into a tin or jelly moulds.
• Put it in the freezer for 15 minutes or till it's set.
• Meanwhile, for ten minutes, leave the heat on very low and keep the remaining mix that's in the saucepan warm, stirring once in a while.
• After about 10 minutes, bring it back to a boil, add the coconut cream, pinch of salt, and remaining 1/2 tablespoon of Agar powder and mix it well till everything is combined, about 5 minutes (constantly stir the sides too).
• Pour this mix over the set layer of agar which you prepared earlier on and leave it in the fridge to set, or freezer if you want it to set faster.

PALM SUGAR KANTEN JELLY

Steps:

• Add palm sugar and pandan leaves to 2500ml water.
• Bring the water to broil.
• Cover with lit. Turn down the fire and simmer for 15 minutes.
• Meanwhile, spread mixture of cooked sago and basil seed (strained) in moulds. Nicely press to form a thick layer.
• Discard pandan leaves. Turn up to medium heat. Dissolve jelly powder gradually while stirring with a wooden spatula.
• Pour in evaporated milk.
• Keep stirring until it broils.
• Turn off fire. In circular motion, gently fill the moulds using a ladle.
• Let it cools down totally.