Egg and Coconut Custard Jellies recipe

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Ingredients

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 calories
carbohydrate: 20.3 g
cholesterol: 46.5 mg
fat: 16.8 g
fiber: 1 g
protein: 3.2 g
saturatedFat: 14.2 g
servingSize: -
sodium: 22.3 mg
sugar: 17 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

8 cups

Recipe Note

This recipe uses agar-agar powder and eggs to make a lovely jelly that has a slight custardy texture. The great thing about this recipe is that it does not require careful steaming, it is a sure-fire success every time.

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