Monday, October 15, 2012
I've talked about my mom repeating dishes very often.
This is one dessert that my mom replenishes after each batch was gone! It's scary!
My mom made this almost every weekend when I was young, about 9-11. Either she would set it in huge bowls and cut into wedges or she'ld set them in tart tins.
And she loves it being separated while I prefer it being homogenous.
My mom has a sweeth tooth but her sugar level is perfectly ok, even until now. Let's talk about her adding in sugar to her 3in1 coffee. I am nowhere near her standard. Maybe it's because of the way she grew up, she eats rice porridge with sugar and douse her rice with kopi-O like soup.
When I decided to throw an old fashioned party for my hubby (Nov 2011), I decided to make an old fashioned jelly too, that is pink in colour, haha. I do remember in the olden times, most jellies are pink and flavoured with pandan. Even until today, my hubby likes pink pandan infused agar-agar.
Few blades of pandan leaf, shredded and knotted
10gm agar-agar powder (approximately 1 Tbsp), use less if a softer texture is preferred
125ml coconut milk
Drops of food colouring, if preferred
1. Bring 750ml water and pandan knot to a boil. Lower to a simmer for 5 minutes or until you can smell the pandan.
2. Add in sugar, adjust the taste to your preference, making it slightly oversweetened.
3. Mix agar powder with 125ml water. Stir and pour into the boiling syrup. Bring it back to a boil, turn heat to medium low.
4. Add in food colouring and then pour in the coconut milk, don't stir it and let it come back to a full boil. Turn off the heat. Remove the pandan knot.
5. Wet some jelly moulds and shake off excess water. Pour the agar agar into the moistened moulds.
6. Let it cool down and solidify. Best served chilled.