This is a simple yet yummy dessert. And yes, it's Malaysian, of course. As with most of Malaysian desserts, it's a blend of coconut and pandan. Agar-agar desserts are usually made using square pans and then cut into smaller diamond or square shapes, but I had Williams Sonoma's tea cake pan at my disposal and ready to use. I love this pan! I've even tried this recipe using different colors and fresh fruit which also turned out to be a great hit.
Check out this Coconut & Pandan Agar-agar recipe. Happy trying!
Coconut Cream and Pandan Agar-Agar
Ingredients:
400 ml coconut milk (preferably coconut cream)
400 ml water
100 gm sugar
4 tsp agar-agar powder
Pinch of salt
Pandan
400 ml water
100 gm sugar
4 tsp agar-agar powder
Pinch of salt
Pandan
Method:
1. Combine all ingredients in a pot & bring to a slow boil.
2. Remove from heat; add a little coloring & pour into mold. Chill before serving.
1. Combine all ingredients in a pot & bring to a slow boil.
2. Remove from heat; add a little coloring & pour into mold. Chill before serving.
No comments:
Post a Comment