Wednesday, October 14, 2009
Pandan Coconut Jelly
Here's to u, jelly-o-lic Melody. Ha Ha!
I like my jellies that contain coconut milk to be homogenous. I do not like them separated to 2 layers. If they are separated, I find the coconut layer to be harder,therefore I do not like that. BTW, this is a firm jelly. If u like it wobblier, just reduce the agar amount by abt 30-50%.
If u do not like it homogenous, but like it separated, just omit the cornstarch.
28 gm agar-agar powder
0.5L pandan juice
Coconut milk extracted from 2 coconuts + water equaling 500ml
1 Tbsp corn starch
1. Bring A to a boil.
2. Combine B and pour into (1).
3. Bring (2) to a boil and let it simmer for 2-3 minutes.
4. Combine (C) and pour into (2). Bring back to a simmer and turn off the heat.
5. Pour agar-agar solution into prepared wet moulds.
6. Leave to cool at room temperature and chill in fridge.
This will taste a bit “green”, but pandan juice(alone) cannot be boiled in advance for too long as the green colour will separate. Don't worry, the green smell will go off in 2 days time. It taste better aged. Can be kept for 2 weeks in the fridge.
If u’re using agar-agar strips, then u have to change the method. Boil water with agar strips. When mixture has come to a boil, put in pandan juice, and continue to boil until agar strips have all melted away. Put in sugar and (c) and bring back to a simmer. Cooking with agar strips takes longer time, therefore the sugar goes in later.