Wednesday, March 30, 2011

Pandan And Milk Jelly


A couple of months ago, I decided to play Nava Baker (Marble Cake). Sure, I learned the insights to a list of pleasurable savoury and sweet goodies, actually, mostly sugar rush and candy crush desserts. Then what was the outcome are you are asking me? My three certificates are in my resume fail, on the other hand I didn't sharpen my baking horns. Why are you asking me again? Well, there's no takers for sweet stuffs in my house, I gave up on baking to earn some side income and time especially is still not on my side. The end of story to baking classes. Lately, I decided to start off with desserts (White Fungus Ginkgo Nuts Chinese Dessert). Those laced with local ingredients, here's how I made this Pandan And Milk Jelly. Soaked agar-agar stripes simmered to soften, thereafter strained and divided to three portions. One portion infused with pandan/screwpine extract, one more with coconut milk and the other with palm sugar. Next was swirling all these portions together, left to harden and done. Enjoy this awesome Malaysian sweet delicacy my dearest 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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