egg-and-coconut-custard-jellies

Egg and Coconut Custard Jellies

0 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    2 h 30 m
wiley
Recipe by  wiley

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 cups

Directions

  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.

Share It

Reviews (0)

Rate This Recipe

No reviews (yet). Have you made this recipe? Be the first to review it!

More Reviews

Similar Recipes

Coconut Custard Pie III
(64)

Coconut Custard Pie III

Coconut Custard Pie II
(63)

Coconut Custard Pie II

Coconut Custard (Zucchini) Pie
(20)

Coconut Custard (Zucchini) Pie

Maja Blanca (Coconut Pudding)
(14)

Maja Blanca (Coconut Pudding)

Lauriee's Coconut Custard Pie
(11)

Lauriee's Coconut Custard Pie

Three Milks Coconut Custard
(6)

Three Milks Coconut Custard

Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Maja Blanca (Coconut Pudding)

>

next recipe:

Tapioca Pudding with Tender Coconut