Wednesday, March 30, 2011

Pandan Jelly With Coconut Milk


Pandan Jelly With Coconut Milk. Our Malaysian pride of a sweet delight (White Fungus Ginkgo Nuts Chinese Dessert). Always and forever, our Malaysian dessert must showcase our local ingredients. Of course. What is from our Malaysian ground pride must make their way into our dessert instead of trying to imitate the Western ideology desserts by spending on imported ingredients. Nevermind imported, some people actually pay the price because they are so aiming for Western life and style food. Additionally, I personally know of friends who love to be seen among Westerners for the feeling good factor. As though they are Westerners too. Let alone, no, I don't want to waste my time even mentioning those who look down on Malaysian women and men. Instead they will die for the love of Westerners. Who cares whether you are treated like a black sheep. The darker the person, the higher the demand and thoughts to Westerners are better. Gosh! Assumption is major F, I can't be happier at the arms of my Indian half-half. My man, my love, my Indian Malaysian love forever. Pandan Jelly With Coconut Milk is another love of mine. Soaked agar-agar simmered, thereafter strained and divided to three portions. One portion infused with pandan/screwpine extract, the other with coconut milk and one more with palm sugar. Next is swirling all these portions together, prior to allowing it to set. Enjoy this awesome Malaysian sweet delicacy my dear followers. Love you.

Ingredients
1 packet (abt 38g) seaweed/agar-agar - soak for about 1 hour to soften and squeeze out the water.
60g palm sugar/gula melaka - cut into pieces
10 pandan/ leaves - add about 1/2 cup of water and blend to extra the juice
1/4 cup coconut milk

Method:
Simmer 1 litre of water.
Add agar agar.
Cook to melt/dissolve and keep stirring.
Strain and separate into 3 equal portions.
Add pandan juice into one, the other with palm sugar and one more with milk.
Stir well.
Into a container or tray, pour the palm sugar mixture.
Pandan mixture over it.
Then the milk mixture. 
Gently swirl with a chopstick.
Let it set and cut into pieces or chill first.

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16 comments:

  1. oooo...good idea. Normally i put Pandan extract only. Sometimes coconut milk. Didnt thought of gula melaka

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  2. When i first see picture, wow! I wanna to learn it. And then follow up by, JELLY! I must learn, sweet!!! Thanks :)

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  3. Thanks for visiting my blog. Your recipe looks very simple to make and yummy too. Have a nice day!

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  4. Hi Nava.k,

    Nice to meet you here.

    You seems like very good on cooking with the relevant ingredients needed.

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  5. Hi....

    I see you are good with the ingredient for foods

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  6. wow...ur recipes r so uniqque...luv ur space very much !

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  7. ..i've never seen a recipe like this before or maybe i am just too lazy to explore...hehe.. but it looks great and tasty... i kinda look like a leche plan sliced into pieces... haha... ^^

    good day!

    ~Kelvin

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  8. Hi everyone,
    thanks for all the lovely and welcoming comments.
    Not that a great cook but its about experimenting and finding out.

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  9. Hi..

    Looks yummy with perfect shape!!! Love them...

    Thanks for visiting my blog your comments are most appreciated.. Happy following your blog..

    valar
    http://valarskitchen-basics.blogspot.com/

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  10. Wonderful jellies you have there, Nava!
    In the Philippines, we commonly use "gulaman" bars in making jellies, which is made of dried seaweed (agar-agar). The procedure is basically like yours, but we use evaporated milk instead of fresh milk.

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  11. Nava:
    This is an easy and yummy party treat to prepare especially for kids :-P
    Thanks for sharing.

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  12. Hey Nava, send some over pleeeeeeese! Yum :)

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  13. Tina - evaporated as well as coconut milk is also fine.
    Yin - thanks you.
    Shirley - if I over to where you are, will make and bring for you.

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  14. Its nice to see recipes like this which is nearly similar to a recipe in the Philippines, it shows how different neighboring countries share a lot in common. We have the same recipe but it is drenched with cream sauce with shredded coconut meat, its called buko pandan

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  15. The jellies look awesome and you are good in writing an intro!!!

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