Jade Agar Agar Jelly
Would you consume a jade if you could? This emerald green jelly looks just like an 'Imperial Jade', also known as Fei Cui! Find out how to create this palatable and easy-to-make recipe to wow your guests! Presenting to you the jade agar agar jelly, a recipe shared by home cook Joyce Lee.
This palatable and easy-to-make recipe is sure to wow your guests!
These are the list of ingredients that you’ll need: agar agar powder, jelly powder, fresh coconut milk, water, sugar, pandan leaves, cendol and gula melaka.
Start off by preparing the first layer (jade) first.
Pour water, coconut milk, sugar, agar agar powder and jelly powder in a saucepan, stir it to mix the ingredients. Add in pandan leaves and bring the saucepan to boil, stir continuously till all the lumps have fully dissolved. Add in cendol and it’s ready!
Pour the ingredients for the jade base into the jelly mould.
Pour the mixture into the jelly mould and allow it to solidify in room temperature.
Scratch the surface of the jelly with a fork!
Here’s an important tip! Scratch the surface of the jelly with a fork as this will enable the second layer to stick together.
Strain the second layer mixture into a measuring cup.
For the second layer, repeat the same steps. Strain the mixture into a measuring cup. Finish off by pouring the strained mixture onto the first layer.
There you have it! Enjoy your very own jade, with a budget.With the flavours of cendol, coconut milk and gula melaka complementing each other, not only does it look good, it tastes good too! What are you waiting for? Try it and let us know how impressed your family and guests are!
Now you see the interior of the jade!
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Jade Agar Agar Jelly
Did you know that the most valuable jade is in emerald green? It is known as ‘Imperial Jade’(Fei Cui). Since 7000 years ago, people wear jade ornament for decoration and blessings. Now, besides decoration purposes, you can even create your own edible jade for consumption. This palatable and easy-to-make recipe is sure to wow your guests! With the flavours of cendol, coconut milk and gula melaka complementing each other, not only does it look good, it tastes good too! Presenting to you the jade ang ku kueh jelly, a recipe shared by home cook Joyce Lee.
Ingredients
1st Layer
2tsp agar agar powder
2tsp jelly powder
100ml fresh coconut milk
400ml water
50g sugar
3-4 pandan leaves
1packet chendolabout 275g
2nd Layer
1 tsp agar agar powder
1tsp jelly powder
50ml fresh coconut milk
200ml water
40g gula melakashaved to fine pieces
Instructions
Prepare the jelly base
In a saucepan, add in water, coconut milk, agar agar powder, sugar, jelly powder and gula melaka.
Stir the mixture well using a spoon.
Add in pandan leaves.
Bring the saucepan to boil while stirring continuously.
Reduce to low heat to boil for 3 minutes while stirring the mixture occasionally till the dry ingredients fully dissolves.
Add in the chendol.
Allow the mixture to cool down to at least 50%. Pour it into the mold and allow it to solidify.
Once the mixture solidifies, scratch the surface of the jelly with a toothpick. This will enable the 2nd layer to stick together.
Prepare the top layer
In a saucepan, add in water, coconut milk, agar agar powder, jelly powder and gula melaka.
Stir the mixture well using a spoon.
Bring the saucepan to boil while stirring continuously.
Reduce to low heat to boil for 3 minutes while stirring the mixture occasionally till the dry ingredients fully dissolves.
Strain the boiling agar agar mixture into a measuring cup.
Pour the strained mixture onto the layer.
Assemble and ready to serve
Set the mould aside to cool completely.
Once cooled, unmould the jelly. Place jelly on a serving plate.
Recipe adapted from Joyce Lee
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