Agar-Agar Santan Gula Melaka (Palm Sugar Coconut Jelly)

         

 Attended a birthday dinner the other day and they served agar-agar gula melaka for dessert. I love this jelly as it has a white layer (combination of coconut milk and egg) atop this jelly. This jelly is indeed delicious as the sweet aroma and taste of the gula melaka (palm sugar) combined with the layer of coconut atop of the jelly really tingles one's tastebuds. We have to add a little sugar to this jelly as the palm sugar is not that sweet.....the colour varies from dark brown to a light golden colour. 

          Gula Melaka, otherwise known in English as Palm Sugar or (direct translation) 'Malacca Sugar' originated from Malacca (in Malay language - Melaka), one of the states in Malaysia. Palm Sugar is made from the sap of the flower bud of a coconut tree which then is boiled until thickened and packed into bamboo tubes forming it's cylindrical shape. When added to jelly it gives a rich dark caramel and buttterscotch flavor. 

          This dessert is my family's favorite.  I less the amount of sugar I use in this recipe as I don't like my desserts to be too sweet. Actually my MIL ticks be off if anything I cook is too sweet....hmm, healthy living, I guess! Sometimes it's good to have an experienced person around to advice us on certain matters...agree with me??? Now let's get to our recipe...........

Agar-Agar Santan Gula Melaka (Palm Sugar Coconut Jelly)

Ingredients:

• 10 gm jelly powder
• 1 packet gula melaka (gula gabung)~ 110 gm
• 1/4 cup sugar
• 1 egg
• 1 pandan leaf (screwpine leaf)
• 125 ml coconut milk undiluted (from 1/2 coconut)
• 800 ml water
• a pinch of salt

Method: 

1.  Boil the water, then add the jelly powder and stir. After it as dissolved completely add in the pandan leaf which has been tied into a knot), sugar and gula melaka and bring to a boil. Lower the heat and simmer (for about 2 mins) until all has completely dissolved.
2. Strain the above mixture and return it to the stove and bring it to a rolling boil.
3. In a bowl beat together coconut milk and egg together, then add a pinch of salt.
4. Return the jelly mixture to the stove and bring it to a rolling boil and then turn off the heat completely. 
5. Now add the coconut milk and egg mixture to the jelly mixture and give it a few stirs.
6. Pour the jelly into a mould and leave it to set.
7. When cool, chill it in the refrigerator. This jelly separates into 2 layers - a clear palm sugar layer and a coconut layer at the top.