Egg and Coconut Custard Jellies

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Prep: 20 min
Cook: 10 min
Ready In: 2 hr 30 min

“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.” - by wiley

Ingredients

2 eggs
1/4 cup palm sugar
1 1/2 cups coconut cream
3 pandan leaves, cut into 1-inch pieces
1 tablespoon agar-agar powder
1 1/2 cups water
1/2 cup white sugar

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Metric US

Original recipe yields 8 cups

Directions

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.
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.