Ingredients
8
8 servings
- •2 eggs
- •¼ cup palm sugar
- •1 ½ cups unsweetened coconut cream
- •3 pandan leaves, cut into 1-inch pieces
- •1 tablespoon agar-agar powder
- •1 ½ cups water
- •½ cup white sugar
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 233
- Carbohydrate: 20g
- Fat: 17g
- Fiber: 1g
- Protein: 3g
- Sugar: 17g
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