Ingredients:
3 packets agar-agar (17gm each)
2 blocks gula melaka (total 500gm), melted, strained
2 nos of desicated coconut santan
800 ml water
3 eggs
5-6 nos (large pandan leave)
3 ltr water (additional)
a pinch of salt
12 tbsp coarse sugar
1. Bring 3 ltr water to boil. Add in agar -agar and pandan leaves
2. Meanwhile, mix coconut santan with 800 ml water. Knead and squeeze for a minute or so.
3. Gently squeeze out milk through strainer. Mix milk with 3 beaten eggs and a pinch of salt
4. Once the agar -agar dissolves (depending on the grade of agar agar), remove leaves and skim the surface.
5. Add in the sugar.
6. Pour in the coconut milk mixture and allow to heat until bubbles forms at the side (do not boil until it foams)
7. Pour into (equal) 2 trays measuring 8 inch by 13 inch tray (about 2inch thick) and allow to set
at room temperature before transfering into a chiller.
Some agar agar are in powder form and yields different texture. You may have to adjust the amount of liquid.
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