Gula Melaka simply means Palm Sugar. Love the sweetness & fragrant from the Gula Melaka. This is an awesome dessert especially on a hot sunny day.
Ingredients : (makes a 7 inch jelly mould)
7g Agar-Agar Powder
100g Gula Melaka - chopped into small piece
750ml Water
1/2 Egg - beaten
80ml Coconut Milk (I use about 50ml Coconut Milk + 30ml Water)
40g Sugar
2 pcs Pandan Leaves - wash & cut into shorter length to fit into your pot
Step by Step:
1. Cook Gula Melaka in 250ml water. Add in pandan leaves. Bring to boil and stirring continuously until Gula Melaka melted.
2. Remove from heat & strain the mixture to remove any residue/small particles in the Gula Melaka. Do not throw pandan leaves, to be reuse again later.
3. In another bowl, mix Agar-agar powder in 250ml cold water. Stir to mix evenly.
4. Pour back strained Gula Melaka mixture into pot & used pandan leaves in Step 2 above, add in the rest of the 250ml water and the agar-agar mixture in Step 3 above. Add in sugar and bring to boil until sugar fully melted. Stirring occasionally.
5. Then add in coconut milk & pour in beaten egg mixture while stirring continuously with a fork. Bring to boil again & remove from heat.
6. Discard the pandan leaves. Pour agar-agar mixture into mould & let it cool down before put to chill in the fridge.
7. Chill for about 3 hours until agar-agar fully set & harden.
8. Remove agar-agar from mould & cut before serving. Serve chill.
The beaten egg will create beautiful pattern in the agar-agar when cut apart.