Malaysian Coconut Milk Agar-Agar
Ingredients
- 37g agar-agar strands
- 1700ml water
Palm sugar coconut mixture
- 3/4 cup condensed milk
- one block palm sugar
- 3/4 cup brown sugar
- white sugar to taste
- a little rock sugar
- 2 eggs
- 200ml coconut milk
- pinch of salt
- a little vanilla essence or pandan leaves
Rose syrup coconut mixture
- 3/4 cup condensed milk
- sugar to taste
- a little rock sugar
- 2 tablespoons rose syrup
- 2 eggs
- 200ml coconut milk
- pinch of salt
- a little vanilla essence
Preparation
Cook the agar-agar strands in water until fully dissolved.
Divide the dissolved agar mixture into two equal parts.
For the palm sugar version, in a bowl, combine condensed milk, palm sugar, brown sugar, white sugar to taste, rock sugar, eggs, coconut milk, salt, and vanilla essence or pandan leaves, then mix well with a fork.
For the rose syrup version, in another bowl, combine condensed milk, sugar to taste, rock sugar, rose syrup, eggs, coconut milk, salt, and vanilla essence, then mix well with a fork.
Add one prepared mixture to a part of the agar mixture, stir, and cook until it boils vigorously and appears to separate like oil, then remove from heat.
Repeat the process with the remaining agar part and the other mixture.
Pour each mixture into molds and refrigerate until set.
