It has been a while since I make Jelly. Actually this is Diana’s favorite agar agar but since she can’t visit me every month now so I hardly make any of it. Anyway, we are having some pretty warm weather and in the time like this I like to make something cooling to cool myself down.
So what is gula Melaka? Gula melaka, otherwise known in English as Palm Sugar or 'Malacca Sugar' originated from Melaka (Malacca) a historical state in Malaysia. Palm sugar is made from the sap of the flower bud of a coconut tree which then boiled until thickened and packed into bamboo tubes forming its cylindrical shape. The colour varies from dark brown to a light golden colour. It is widely used in South East Asia to flavour desserts. When cook it water it will give a rich dark caramel and butterscotch flavors.
Recipe from Malaysian Cake and Dessert by Rohani Jelani
500 ml (2 Cups) Water
150 g Palm Sugar, roughly chopped
3 tsp Agar-Agar Powder
1 Pandan Leaf, tied into a knot
300 ml (1 ¼ Cups) Coconut Milk
Pinch of salt
1. Place water, sugar, agar-agar powder and pandan leaf in a roomy pan and bring to the boil. Lower the heat and simmer until agar-agar powder completely dissolves, about 8 minutes
2. Remove pandan leaf. Stir in the salt into the coconut milk and pour this into the jelly mixture. Return the mixture to the heat and bring it up to a boil and turn off the heat immediately.
3. Pour the jelly into a glass dish or jelly mould and leave undisturbed until set. When cool, chill the jelly in the refrigerator. The jelly should separate nicely into 2 layers-a clear palm sugar layers and a coconut layer. Remove from mould, cut and serve cold.
I am submitting this post to Malaysian Food Fest ( Malacca Month ) hosted by Cindy of yummylittlecooks.