Egg Jelly

This is my low-cost and easy dessert to bring to any potluck! It’s a recipe from Southeast Asia but I’m sorry I cannot give you guys too much of a history or background on it.
It’s unusual and sometimes appears a bit ugly, so use pretty jelly moulds or use creative cutters!

Gail Chan @cook_16859901

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Ingredients

15 gagar agar
250 ggula Melaka
10pandan leaves
200 mlcoconut milk
2large eggs
1.2 Lwater
1 teaspoonsalt, divided
50 gcastor sugar
1jelly mould with 1.5L capacity

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Steps

1

Dissolve the agar agar in a few tablespoons of room temperature water.
2

Use a cleaver or a pestle to bash the gula Melaka into small pieces. Add to the 1.2L water in a pot including the pandan leaves.
3

Bring to boil over medium heat, stirring occasionally to dissolve the gula Melaka.
4

Optional step: when the gula Melaka is completely dissolved, strain it through fine sieve. Return to the same pot.
5

Add the coconut milk and the dissolved agar agar. Stir and bring all to a boil again, stirring frequently. Boil for ten minutes. Discard the pandan leaves. Add the salt.
6

Beat the eggs well. Add the well beaten eggs into the boiling pot in a thin stream and stirring with a whisk or a fork vigorously at the same time. Turn the stove off when all the egg is added and keep stirring for thirty seconds more. The residual heat will cook the egg.
7

Quickly pour mixture carefully into chosen mould or moulds. Let cool to room temperature before chilling in the fridge. You will see the eggy part separate from the gula Melaka part creating two separate levels.
8

Agar agar often sets without refrigeration. But it is a more refreshing treat if thoroughly chilled. Enjoy!