Monday 1 July 2013

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



No comments:

Post a Comment