Gula Melaka Agar Agar by Agnes Lee

Ingredients:

 

800ml water

 

5 pandan leaves

 

180g gula melaka

 

8g agar-agar powder

 

200ml coconut milk *

 

1 egg *

 

Pinch of salt*

 

Method:

 

1)      Using a fork, beat tog. all ingredients marked with an asterisk (*) and set aside.

 

2)      In a saucepan, bring water to boil. Add pandan leaves (washed and tied into a knot) and gula melaka to water and stir until gula Melaka is completely dissolved. Boil for another 15mins for the pandan leaves to infuse its aroma.

 

3)      Remove pandan leaves, sieve mixture into another saucepan to remove any impurities from the gula melaka.

 

4)      Stir in the agar agar powder and bring to boil again.

 

5)      Sieve in the coconut milk/egg mixture, stir thoroughly.

 

6)      Bring mixture to boil for about 5mins to ensure that the egg is cooked.

 

7)      Once done, pour into desired mould and leave to cool to room temperature before putting into fridge to chill.

Gula Melaka Agar Agar by Gwen Chow

Ingredients:

10g agar agar powder
800ml water
200ml coconut milk
1 cup gula melaka
2 TBsp sugar
Pandan leaves

Method:

1. Dissolve agar agar powder in water and bring to boil together with pandan leaves.
2. Add coconut milk, gula melaka and sugar. Stir well until all combined and bring to boil.
3. Sieve/ remove any bubbles and pour into mould to set.
4. Chill 5 hours before cutting.

Peach Konnyaku Cake by Lily Chua

Peach Konnyaku Cake – Recipe from Alex Goh Creative Making of Cakes Book

Top Ingredients
A 950ml water
B 160g sugar and 1 pkt Konnyaku powder
C 1/8 tsp citric acid
D 2 drops Peach colouring 2 drops Peach flavor (I replaced with orange)
E Peach slices

9 inch round mould
A Pot and a wooden spatula for stirring.

Top method
1. Mix (B) then add to (A) and stir constantly till well blended in a pot. Then bring it to the boil.
2. Add (C) and (D) mix will evenly blended.
3. Arrange (E) on the bottom of the round mould. Pour the above konnyaku syrup onto it and let it set.

Base ingredients
A 800 ml milk (I used 750ml)
B 180g sugar and 1 pkt Konnyaku powder
C 40 g cornflour and 100 ml water

Base Method
1. Mix (B), add into (A) and mix till well blended and bring it to the boil. Add the premixed (C) slowly and continue to cook till mixture thickens. Please stir constantly to avoid burning the bottom.
2. Pour it onto the peach konnyaku and let it cool and refrigerate. (I used a fan to cool it and put in the fridge)
3. Remove from mould and serve cold.

Pandan Coconut Longan Agar Agar by Wendy Kwan

Love Shape Plastic Glass - 9 yields

Ingredients (Bottom and Top Layer)
10g agar agar powder (Swallow Globe Brand) 500ml (Thai Fresh Young Coconut Water) 200g (Fresh young coconut meat)
1 can Logan and 300ml syrup
8 pandan leaves (Knots)
2-3 pandan leaves (Cut to Leaf Shape)
1-11/2 tbsp sugar (choice)
250ml water

Bottom Layer
6g agar agar powder
8 pandan leaves (Knots)
500ml (Coconut Water)
125ml water
1-11/2 tbsp sugar

Top Layer
4g agar agar powder
300ml logan syrup
125ml water
Food colouring your choice

Method

1. Fill each glass with fresh young coconut meat and 3 logans.
2. Stir the bottom layer ingredients together and bring to boil. Fill each glass with 31/2 tbsp coconut mixture. Leave mixture to set slightly before filling the top layer.
3. Stir the top layer ingredients together and bring to boil. Fill up the glass with the logan mixture mixed with 2 tbsp colouring (choice).
4. Let it set completely before chilling in the fridge.
5. Before serving, decor with 1 leaf (pandan) and 1 logan.

Orange Jelly by Linda Liu

NOTE: I used the leftover orange shelves as container for the jelly :) I chosen this brand as the agar powder. Find the texture quite nice. You can always chose your liking brand.

Ingredients 500ml orange juice
5g agar powder

Method
Cook till agar powder dissolve n boiled.
Pour into mould. Let it cool down then put in fridge to set.

Note:
I didn't put any sugar. You are free to add in to suit your taste.

Be aware that the end product won't be agar q-q texture or wobble.

Corn, Cendol & Gula Malacca Agar Agar by Wendy Kwan

Corn, Cendol & Gula Malacca Agar Agar

(Freshware-15 Cavity Small Canneles Silicone)

Ingredients 
900ml water
9-10 tbsp sugar
200g gula Malacca
200g sweet corn kernels (Microwave 2 mins)
1-2 drops egg yellow paste & panda paste (colouring)
1 pkt agar agar powder – 10 g (Swallow Globe Brand)
1 pkt of 280g panda cendol strip (Discard water & wash, microwave 1 min)

Method for Sweet Corn Layer
1. Combined 300ml water, 4g agar agar powder to boil, add 4.5-5 tbsp sugar together until dissolved & turn down the heat to medium.
2. Add in 200g cooked corn Kernels, 1-2 drops egg yolk paste & keep stirring until mixture boils.
3. Scoop 3.5 tbsp into the wet jelly mould and leave mixture to slightly set, pick the surface with a tooth pick before adding the second layer.

Method for Panda Cendol Layer
1. Combined 400ml water, 4g agar agar powder to boil, add 4.5-5 tbsp sugar together until dissolved & turn down the heat to medium.
2. Add in 280g cooked panda cendol, 1-2 drops panda paste & keep stirring until mixture boils.
3. Scoop 3.5 tbsp into the Corn layer and leave mixture to slightly set, again pick the surface with a tooth pick.

Method for Gula Malacca Layer
1. Combined 100ml water and 200g gula Malacca cook until dissolved. Remove from heat & strain it.
2. Add in the balance 100ml water, 2g agar agar powder & keep stirring until mixture boils.
3. Scoop 1.5 tbsp into the cendol layer.
4. Leave it set & chill cool.

Mould used

Rainbow Layered Agar Agar by Sandra Kwan

Rainbow Layered Agar Agar

Ingredients:
Serves 26-28pcs (Jelly mould)

The Transparent Layer:
8g agar-agar powder
800ml water
180-200g sugar (your choice)
Food colorings-Red, yellow, green, blue & purple or your preference

The Coconut Milk Layer:
2g agar agar powder
100ml water
100ml coconut milk
40-60g sugar (your choice)
One drop pandan flavour
A pinch of salt


Method:

1. Boil agar agar, sugar and water for the transparent layer till dissolved. Scoop up 260ml of
cooked agar agar in a separate bowl, add the food colouring (Layer 1). Divide into above 5
portion and mix thoroughly.

2. The balance of 540ml of cooked agar agar, leave the colourings later (Layer 3). Leave it
on the stove but have to be the lowest heat.

3. Boil the agar agar, sugar and water for the coconut milk layer till dissolved, then add in
coconut milk and salt (Layer 2). Stir and bring to a final boil and switch off the fire.

Assembling:

1. Layer 1-pour 1 1/4tbsp transparent agar agar color into jelly mould.
Leave it to harden slightly (not too hard if not the agar agar will not stick together. If too
hard, just use a fork to lightly scratch the surface before adding the next layer.)

2. Layer 2-pour 1tbsp of the coconut milk agar agar. Leave to harden slightly before adding
the last layer.

3. Layer 3-pour 2 3/4tbsp of transparent agar agar color.

4. Let agar agar cool down, chill in the fridge before serve.

Ang Ku Kueh Agar Agar by Vanessa Tay

Ang Ku Kueh Agar Agar

Ingredients:
1 packet Agar Agar Powder (White/Colourless type. Or you may replace with 12g of agar agar powder)
750ml Coconut Milk (You can used Kara box type or Hong Guan chilled packet type)
250ml water
100g sugar
5-6 stalks pandan leaves

Optional
3-4 pieces of banana leaves (cleaned and cut into small rectangular pieces)

Yam Filling
Yam paste
Purple colouring

Red Bean Filling
Red bean paste
Red colouring

Method:

Dissolve the agar agar powder into the water and coconut milk mixture over a small fire. Add the pandan leaves and boil the mixture together. Add in the sugar. Cook until the mixture boils and gets thick. Be patient to ensure well boiled, or else the agar agar might not set.

Off the fire and add a few drops of the desired colouring (and flavourings if you would like). Stir well till evenly mixed.

Fill in till half of the moulds (the moulds are sold at PH, Sunlik, etc). Wait till almost set. Add in a teaspoon of the filling, place in the middle of the "ang ku kueh". Fill up the moulds with the remaining agar agar mixture. Let cool for a while and put in the fridge to chill.

Unmould the agar agar carefully and place each piece on the cut banana leaves.

* A packet yields about 32 pieces of the small-sized ang ku kueh.

Mango Sago Pudding by Vanessa Tay

Mango Sago Pudding

Adopted from: http://biteonit.com/2012/11/19/mango-sago-pudding/

Ingredients:
(depending on the size of your ramekins/cups, I made around 8.)

1 can mango in syrup (I used the 425g can)
100g sago
200ml water
50g caster sugar
130ml coconut milk/cream
1 fresh mango (half for puree and half for garnish)
yellow food colouring (optional)

Method:

1. Drain the mango slices from the can. Keep the syrup. Blend the mango slices and half from the fresh mango into puree. Set aside.

2. Rinse the sago under running water and drain.

3. Combine the mango syrup, water, sago and sugar in a medium pot and bring to boil over medium fire, stirring frequently.

4. Reduce the heat and simmer + stirring until all the sago turned translucent and the mixture is thick and sticky. This will at least takes 20min or so.

5. Add in the coconut milk, stir and simmer for another 5-6min and remove from heat.

6. Mix in the pureed mango and stir till well combined. Add yellow colouring if you prefer.

7. Spoon into ramekins (or any preferred cups), covered and chilled. Serve with cubed fresh mango.

Strawberry Jelly Hearts Cheesecake by Karen Yee

Strawberry Jelly Hearts Cheese Cake

(Recipe adapted from Bing Cooks with changes made to the jelly)

INGREDIENTS
For the crust -
300g digestive biscuits
150g melted butter

For the cheesecake layer -
500g cream cheese (placed in room temperature for 2 to 3 hours to soften)
1 & 1/2 tablespoons gelatin powder
1 & 1/4 cups boiling water
2/3 cups sugar
1 teaspoon vanilla extract
About 10 to 12 strawberries

For the jelly layer -
1 box of　strawberry OR Raspberry flavoured Tortally jelly (this brand gives a very nice shade of red)
1 1/2 tsp of Bake King gelatin (OR Redman brand)
250ml of boiling water
150ml of cold water (COLD water from the fridge)

DIRECTION

Grease a 13 X 10 X 2 inch glass tray with butter, lay a sheet of baking paper over and grease the baking paper once through.

Pour the crushed digestive biscuits (I used a food processor) and butter over the tray, mix them well till it resembles wet sand. Spread it evenly over teh tray and press firmly to create the crust layer.

Cover and put in the fridge while you prepare the cream cheese layer.

Pour the boiling water over the gelatine and mix till everything is dissolved. Set aside.

In a bowl, cream the cheese and sugar till creamy and fluffy. Add vanilla extract and mix well. Pour the gelatine mixture into the cheese mixture and beat well. It should resemble milkshake.

Bring the tray out and poke some holes all over the crust with a fork. Pour the mixture on top of the crust. Leave it　in the fridge for about 15 mins.

Meantime, cut the strawberries into little heart shapes. Then gently place them on the　cheese mixture. Put into the fridge and let it set for at least 4 hours.

Prepare the Jelly layer by pouring the boiling water over the jelly powder and gelatine. Mix till everything is　dissolved.

Pour the COLD water into the mixture and stir well.Set aside till it is completely cool. The pour over the Cheese layer slowly.

Pop into the fridge and let it set for another 4 hours.

**You may also make them into individual cups.