Agar-Agar Gula Melaka Palm Sugar Jelly
Silky Malaysian coconut and palm sugar jelly set with agar-agar. Sweetened gula melaka syrup infused with pandan, tempered with whisked egg and coconut milk for a delicate custard swirl. Chilled until wobbly and sliceable, served in bite-sized pieces.
Ingredients
Instructions
- 1
Whisk egg and coconut milk together and set aside.
- 2
Tie pandan leaves into knots. In a pot, boil remaining coconut milk, water, knotted pandan leaves, palm sugar, white sugar, and salt over medium heat until sugar dissolves, about 15 minutes.
- 3
Cut agar-agar strips into smaller pieces. Add to pot and stir continuously over medium heat until dissolved, about 15 minutes.
- 4
Discard pandan leaves. Pour egg and coconut milk mixture through a sieve into pot. Stir well over maximum heat until bubbling. Bring to a rolling boil for 1 minute. Turn off heat.
- 5
Pour into an 8x8 inch pan. Cool to room temperature, cover with cling wrap, and refrigerate for at least 3 hours.
- 6
Slice into bite-sized pieces before serving.
Tips
Tie pandan leaves into knots before adding to syrup to prevent leaf fragments in final jelly.
Sieve the egg mixture to remove any cooked egg bits and ensure smooth texture.
Full 3-hour chill time ensures proper setting and sliceability.
Good to Know
Covered in refrigerator up to 5 days.
Prepare up to 2 days ahead and chill. Do not freeze.
Serve chilled, cut into bite-sized pieces. Optional: serve with additional coconut milk or condensed milk.
Common Mistakes
Do not skip sieving the egg mixture to avoid cooked egg particles in jelly.
Do not skip tying pandan leaves to avoid loose leaf fragments throughout.
Do not chill less than 3 hours to avoid mixture that is too soft to slice.
Substitutions
use at end instead of boiling