Kaya

Ingredients:

10 eggs
600g sugar
500ml thick coconut milk
4 pandan leaves, knotted
a pinch of salt
a slice of ginger

Method:
1.  Stir eggs and sugar together till sugar dissolves.
2.  Add half the amount of coconut milk with a pinch of salt to the egg mixture and stir well to mix.  Add the ginger and the pandan leaves.
3.  Heat mixture in double-boiler over a low heat.  Stir constantly with a wooden spoon till the sugar is completely dissolved.  Remove the ginger and pandan leaves and strain mixture.
3.  Add the other half amount of coconut milk and continue stirring till the mixture is thick and creamy.
4.  Wrap lid of double-boiler with a dry tea-towel, cover and steam kaya for 3 hrs over a moderate heat.

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Rose Syrup Agar Agar

Ingredients:

2 x 13g packet agar agar powder

250g rock sugar

3 tbsp rose syrup

1500ml water

Method:

1.  Measure 1.5 litres water into a pot.  Add in the rock sugar, rose syrup  and agar agar powder.

2.  Bring to a boil, stirring continuously till sugar and agar agar dissolves.

3.  Lower heat and boil for 1 hour, stirring occasionally.

4.  Pour agar agar into a rinsed mould and leave to set.

5.  Cut agar agar into thin slices and chill before serving.

Red Bean Coconut Jelly

Ingredients:

100g red beans

300ml water

1/2 tbsp cornflour + 1 tbsp water

1 x 13g pkt agar agar powder

200g caster sugar

750ml water

250ml thick coconut milk

2 pandan leaves, knotted

1/8 tsp salt

Method:

1.  Wash red beans and boil with about 300ml water until beans are tender.  Drain and blend into a  puree.

2.  Boil 750ml water with sugar, agar agar powder and pandan leaves.  Stir constantly until sugar and agar agar dissolves.

3.  When mixture has boiled, remove pandan leaves and set aside 1 cup for the red bean layer.

4.  Add 250 ml of thick coconut milk and a pinch of salt to the remaining mixture and stir well.  Divide into two portions and set one portion of coconut agar agar in a rinsed mould.  Scratch surface of set agar agar before pouring in the next layer so that the two layers will not separate after they have set.

5.  Heat up the clear agar agar, add in the mashed red beans and cornflour solution.  Stir well and pour on top of the first layer.

6.  Heat up the other portion of the coconut agar agar and pour on top of the red bean layer.

7.  Let agar agar set at room temperature before putting in the fridge to chill.

Fruit Cocktail Agar Agar

Ingredients:

1 x 13g packet agar agar powder

200g sugar

600ml water

1 big can fruit cocktail

1 tsp lemon essence

a dash of yellow colouring

Method:

1.  Boil agar agar powder with sugar, water and the drained fruit cocktail juice.

2.  Arrange the fruit cocktail in the agar agar mould.

3.  Pour 1/2 of the agar agar solution into the fruit cocktail.

4.  Add lemon essence and yellow colouring to the other half of agar agar solution.  Stir well and pour on top of  (3).  Leave to set.  Chill before serving.

Pandan Custard Agar Agar

Ingredients:

1 x 13g packet agar agar powder

200g sugar

60 ml thick coconut milk

875 ml water

2 egg yolks

a pinch of salt

1 tsp pandan paste or

juice of 5 or 6 pandan leaves

1/2 tsp green colouring

Method:

1.  Bring agar agar powder, sugar and water to a boil.  Stir constantly to prevent agar agar powder from sticking to bottom of pan.

2.  Beat egg yolks lightly with a pinch of salt.  Add coconut milk, pandan juice and green colouring and stir till combined.  Pour mixture into boiling agar agar.  Stir well and turn off  heat.  Cover mixture for a while before pouring into rinsed mould to set.

3.  When agar agar has set,  chill in the fridge before cutting into serving pieces.

Chendol Agar Agar

Ingredients:

13g agar agar powder

200g prepared chendol

few pandan leaves, knotted

100g gula melaka

250ml thick coconut milk

500ml water

a pinch of salt

Method:

1.  Put agar agar powder, gula melaka, pandan leaves and water in a pot.  Bring to a boil and stir till sugar and agar agar powder is dissolved.  Strain mixture.

2.  Pour in coconut milk and salt and reheat again for a while.  Remove from heat,  add in the chendol and mix lightly.  Pour into a 7-inch square tin and leave to set.  Chill before serving.

Rose Agar Agar

Ingredients for Bottom Layer:

13g agar agar powder

few pandan leaves, knotted

1/2 tsp salt

200g sugar

750ml water

250ml thick coconut milk

Ingredients for Top Layer:

13g agar agar powder

175g sugar

50g rose syrup

1000ml water

Method:

1.  Bottom Layer: Put agar agar powder, sugar, pandan leaves and water into a pot.  Cook until agar agar powder and sugar is dissolved.

2.  Remove from heat, add in coconut milk and salt and stir well.  Strain and pour into a rinsed jelly mould to set.  Scratch surface before pouring in the top layer.

3.  Top Layer: Put agar agar powder, sugar, rose syrup and water in a pot.   Boil until agar agar powder and sugar is dissolved.  Strain and pour onto bottom layer and leave to set.  Chill before serving.

Prune Agar Agar

Ingredients:

2 x 13g packet agar agar powder

300g sugar

1 tin evaporated milk

1000ml water

4 eggs

1 tsp Nescafe

200g pitted prunes, slice thinly

Method:

1.  Place sugar into a pot filled with 1 litre of water.  Sprinkle the agar agar powder ontop of water, stir well and bring to the boil until sugar and agar agar powder dissolves.  Dissolve Nescafe with a little hot water and add to mixture and stir well.

2.  Beat eggs lightly and add to the evaporated milk.  Pour into the boiling agar agar and stir well.  Add in the sliced prunes and bring to a quick boil and remove.

3.  Stir agar agar till slighly cold then pour into a rinsed mould to set.

Jackfruit Jelly

 

 

 

 

 

 

 

 

 

Ingredients:

2 packets agar agar powder

400g sugar

200ml evaporated milk

2500ml water

500g  jackfruit

2 tsp yellow colouring

Method:

1.  Blend jackfruit with 1000ml water and set aside.

2.  Boil 1500ml water with the  agar agar powder and sugar till agar agar powder and sugar dissolves.

3.  Add in the jackfruit puree and stir well till mixture boils.  Add in the evaporated milk and yellow colouring.

4.  Pour into rinsed jelly mould and leave to set.  Chill before serving.

Magic Mirror

Ingredients for Coloured Jelly:

1 packet agar agar powder

2 cups coconut milk

1 cup sugar

1 tsp salt

few pandan leaves

red, green, yellow and blue food colouring

Method:

1.  Boil agar agar powder with sugar, salt, pandan leaves and coconut milk.

2.  When boiled, put into 5 bowls and colour each with red, green, yellow and blue colouring, leaving 1 part plain.

3.  Leave to set,  then spoon coloured jelly into hot plain jelly.

Ingredients for Plain Jelly:

1 packet agar agar powder

1 cup sugar

4 cups water

Method:

1.  Boil agar agar powder with sugar and water till agar agar powder dissolves, strain mixture.

2.  Pour jelly into a jelly mould and add in the coloured coconut jelly from above.

3.  Let set and chill before serving.

Caramel Jelly

Ingredients for Caramel Jelly:

1 packet agar agar powder

1 cup sugar

4 cups water

Method:

1.  Melt 1 cup of sugar till sugar turns brownish.

2.  Sprinkle agar agar powder on top of 4 cups of water and stir well.  Add in caramelised sugar and bring to boil.  Strain agar agar mixture when boiled and let half of it set, keeping the other half warm over a pot of hot water.

Ingredients for Coconut Jelly:

1 packet agar agar powder

1/2 cup sugar

2 cups water

2 cups coconut milk

1 tsp salt

Method:

1.  Boil agar agar powder with sugar and 2 cups water and strain mixture.

2.  Add 2 cups coconut milk and boil again.  Let half of coconut jelly set on top of caramel jelly.

3.  When coconut jelly is nearly set, heat up the other half of caramel jelly and pour on top.

4.  When caramel jelly is nearly set, heat up the other half of coconut jelly and pour on top.

5.  Let jelly set and chill before serving.

Almond Jelly

 

 

 

 

 

 

 

 

 

Ingredients:

1 packet agar agar powder

1 cup sugar

4 cups water

4 tbsp evaporated milk

1 tsp almond essence

Method:

1. Measure 4 cups water and 1 cup sugar into a saucepan.

2. Sprinkle the agar agar powder on top of the water and stir well.

3. Bring to the boil, stirring continuously.

4. When boiled lower flame and add in evaporated milk and almond essence.

5. Pour into rinsed jelly mould and leave to set.

6. Chill before serving with fruit cocktail or longans.