Use your finger to check if layer 1 has firmed up enough. Note: The milk has to simmer gently, if it’s boiling too much, turn down the heat immediately.Īdd sugar and salt, cook until the sugar is fully dissolved (2 min) and remove from heat. Let it cook until the agar-agar powder is completely dissolved (this should take no longer than 5 minutes). Once the edges start to bubble, add in the agar mix. Pour the coconut milk into a pan or skillet and simmer it over a low to medium heat. Let it rest for 15 minutes.Īfter 15 minutes, it’s time to cook the coconut layer. Just like in step 1, combine the agar-agar with 1/2 cup water in a bowl and stir. Let it rest at room temperature to become firm for about 30 minutes until it firms up. Gently pour or scoop the pandan layer into a baking mold, cup, or any bowl you like. Keep cooking and stirring until the sugar has also dissolved. Once the agar-agar has dissolved, it’s time to add the sugar. Check the back of a spoon to see if there’s still traces of agar. The agar has to be fully dissolved before moving on. Then, add the agar-agar mix from step 1, but first give it another stir.Ĭook and stir until the agar-agar powder is completely dissolved (this should take no more than 5 minutes). Simmer the pandan juice in a wok, skillet, or cooking pot over low to medium heat for 1 minute. The finer your filter, the smoother your pandan layer will turn out. Next, pour the fresh pandan juice into a bowl and use a kitchen filter bag or a sieve cloth to catch the blended leaves. Toss the leaves into a blender, add the remaining water, and roughly blend. Afterward, let it rest for 15 minutes.Ĭut the pandan leaves into medium-sized pieces. Start by thoroughly mixing the agar-agar powder with 1/2 cup water in a bowl. Before adding the coconut layer, we need the pandan layer to chill and firm up, and it does this perfectly well at room temperature. Start by cooking the pandan layer first and pour it into a baking form, or any cup of your choice.
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