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Egg and Coconut Custard Jellies

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"This recipe uses agar-agar powder and eggs to make a lovely jelly that has a slight custardy texture. The great thing about this recipe is that it does not require careful steaming, it is a sure-fire success every time."
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Ingredients

2 h 30 m servings 233 cals
Original recipe yields 8 servings (8 cups)

Directions

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  1. To make the custard, beat the eggs with the palm sugar, coconut cream, and pandan leaves in a bowl so the pandan aroma is imparted to the eggs. Strain the mixture and set aside.
  2. Combine the agar-agar powder and water in a small saucepan over medium heat; cook and stir until the powder is completely dissolved. Whisk the sugar into the mixture until dissolved, but do not bring to a boil. Stir the custard into the mixture allow to cook for about 2 minutes. Pour the mixture into 1-cup molds. Store in refrigerator to allow to set, about 2 hours. Remove the jellies from the molds to serve.

Nutrition Facts


Per Serving: 233 calories; 16.8 g fat; 20.3 g carbohydrates; 3.2 g protein; 46 mg cholesterol; 22 mg sodium. Full nutrition

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