Petitchef

Gula melaka (palm sugar) jelly

Dessert
8 servings
10 min
15 min
Very Easy
Two layer jelly

Ingredients

Number of serving: 8
20 gm agar agar (jelly)

1000 ml water

Pandan (Screwpine) leaves

1 block of gula melaka /palm sugar (220gm)

1/2 cup sugar

300 gm thick coconut milk

1 teaspoon vanilla essence

1 egg

Preparation

  • Soak jelly in water for 10 minutes then proceed to put it in a pot with 1000 ml water and 'pandan' (Screwpine) leaves.

    Bring to boil until jelly dissolves.

    Remove pandan leaves.
  • Add 'gula melaka' (palm sugar) and sugar and bring it to boil again until it dissolves.
  • At the meantime beat the egg until fluffy.
  • Add salt and vanilla essence in coconut milk and stir well.
  • Once 'gula melaka' (palm sugar) and sugar has dissolved, slow down the heat, add coconut milk mixture and egg. Remove from heat as soon as it starts to boil (first boil).

    Pour it into a tray and allow it to cool down. Coconut milk will separate from jelly.

Photos

Gula Melaka (Palm sugar) Jelly, photo 1Gula Melaka (Palm sugar) Jelly, photo 2Gula Melaka (Palm sugar) Jelly, photo 3Gula Melaka (Palm sugar) Jelly, photo 4





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