Ingredients:
Mango Layer
150ml Thick coconut milk (Kara brand)
450ml Water
200ml Mango puree (sweetened) or Mango juice
100g Sugar
1 tbsp + 1 tsp Agar agar powder
1/2 tsp Gelatine
1-2 tsp Mango flavor (optional)
1-2 drop of egg yellow coloring
Center Layer
400ml Water
100g Sugar
1/2 tbsp Agar agar powder
1/4 tsp Gelatine
2 pcs Pandan leaves here
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Preparation:
Mix all mango jelly ingredients together and stir with hand whisk until boil at medium heat.
Lower heat then add mango flavor and coloring, stir well and off heat. Continue to stir for another few minutes.
Then pour some mango liquid to mould tray and leave to set.
Use a small knife and roughly scratch the surface lightly before adding the center layer liquid.
Boil all the center layer ingredients till dissolved. Method same as mango jelly. Discard leaves.
Then pour the plain liquid on top of the first mango layer.
Leave to set, again use small knife to scratch the surface lightly and pour the balance mango liquid on it.
Put the mango jelly in fridge to chill.
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