Gula Melaka (Palm Sugar) Agar-Agar 椰糖燕菜

I thought this look really interesting, single  mixture that separates into 2 layers after left standing, and that artistic looking pattern that appear naturally in the coconut (white) layer. So, I assume the kids will surely jump up and down in excitement when they see this. Well, too bad, could it be the brownish color? They doesn't seem to be excited at all!

Anyway, less for them means more agar-agar for me. It may not look appealing to young toddlers but it sure taste great, especially these were made using palm sugar bought all the way from Melaka. I find the palm sugar produced there has an irresistible fragrant. So far I haven't find a better source for palm sugar yet.

The agar-agar is refreshingly good, with two distinct flavours from the two layers. White layers tasted more 'milky', which I love, and the other one had more 'crunch' in it. The pandan leaves surely add a nice fragrant to the agar-agar!

Ingredients

A

• 1 litre water
• 200g gula Melaka (palm sugar)
• 2 pandan leaves, tied into knots

B

• 1 packet 10g agar-agar powder

C

• 200ml thick coconut milk
• 1 egg
• pinch of salt

Cooking Directions

1. In a pot, bring A to boil and cook for 15 minutes.
2. Remove pandan leaves and sieve the mixture.
3. Add B and stir until dissolve.
4. In a bowl, gently mix together ingredients C with a fork.
5. Pour in C to the pot, stir while pouring, let it simmer for another 5 minutes.
   
6. Pour into 7" mould (or any jelly mould) and let it cool in the fridge until firmly set.

椰糖燕菜

配料

A

• 1公升水
• 200克椰糖
• 2叶香兰叶，扎成结

B

• 1包10克燕菜粉

C

• 200毫升浓椰浆
• 1个鸡蛋
• 盐少许

做法

1. 在一个锅里，烧开A，煮15分钟。
2. 取出香兰叶，过筛混合物。
3. 添加B，和搅拌至溶解。
4. 在一个碗里，用叉子把材料C搅拌在一起。
5. 把C倒入锅，一边倒一边搅拌，再煮5分钟。
   
6. 倒入7“模（或果冻模），让它在冰箱冷却，直到凝固。