Egg and Coconut Custard Jellies

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wiley 18

"This recipe uses agar-agar powder and eggs to make a lovely jelly that has a slight custardy texture. The great thing about this recipe is that it does not require careful steaming, it is a sure-fire success every time."

Ingredients 2 h 30 m {{adjustedServings}} servings 283 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 46.9g
  • 15%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 40 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. To make the custard, beat the eggs with the palm sugar, coconut cream, and pandan leaves in a bowl so the pandan aroma is imparted to the eggs. Strain the mixture and set aside.
  2. Combine the agar-agar powder and water in a small saucepan over medium heat; cook and stir until the powder is completely dissolved. Whisk the sugar into the mixture until dissolved, but do not bring to a boil. Stir the custard into the mixture allow to cook for about 2 minutes. Pour the mixture into 1-cup molds. Store in refrigerator to allow to set, about 2 hours. Remove the jellies from the molds to serve.
Tips & Tricks
Restaurant-Style Egg Drop Soup

This simple egg drop soup tastes like it came from your favorite restaurant.

Old-Fashioned Coconut Cream Pie

It's creamy, it's coconutty, it's perfect. Enjoy.

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