Monday, 09 January 2012
I made this Palm Sugar Jello (Agar-Agar Gula Melaka) for a Christmas party of Malaysian and Singaporean friends. The theme for the potluck is Malaysian food. The party is on Boxing day and my boys had asked me to go shopping in the morning. I made the Agar-agar Gula Melaka on Christmas day so that I can have time to go shopping and have food to bring for the party.
Gula Melaka or palm sugar has a unique fragrance to it that cannot be substituted with other type of sugar. You can find gula Melaka at Golden Summit on Westminster Hwy (across Richmond Public Markt). Agar-agar can be found in most Asian groceries store.
- 18g agar-agar strips
- 685ml water
- 1 teaspoon pandan essence (or 2 pieces of pandan leaves)
- 275ml coconut milk
- 300g palm sugar
- 1 egg
- pinch of salt
Source: this recipe is adapted from Traditional Nyonya Cuisine by Lucy Koh
Soak agar-agar strips for about half an hour.
Boil water with soaked agar-agar until agar-agar dissolved.
If you use pandan leaves, boil the leaves together with the agar-agar. Otherwise, add pandan essence to the mixture.
Add gula Melaka to the agar-agar mixture and cook until the sugar dissolves.
Beat the egg in a small bowl.
Mix egg with coconut milk and salt.
Add coconut milk mixture into the agar-agar mixture.
Bring to a boil.
Pour into a mould to set before serving. You can keep it in the refrigerator to help it set faster.