Agar Agar Gudil Recipe
INGREDIENTS:
- 1000 ml water
- 200 gm palm sugar/gula Melaka
- 200 ml coconut milk, undiluted
- 2 blades pandan leaves (screwpine leaves), knotted
- 1 large egg (A grade)
- 12 gm clear agar agar powder
- 1/3 tsp salt
DIRECTIONS:
1. Whisk egg and coconut milk together in a small bowl. Set aside for later use.
2. Add water, sugar, pandan leaves and agar powder in a pot. Cook on medium heat until sugar dissolves.
3. Remove the pandan leaves.
4. Let the mixture comes to a soft boil.
5. Add salt and the coconut milk and egg mixture. Stir gently. Doing so will produce a nice "scramble". Stir constantly until it comes to a full boil.
6. You can stop stirring once the mixture comes to a full boil. Let the mixture continue boiling until it comes to a rapid boil. Off heat immediately.
7. Pour the mixture into a mould or any heatproof containers of choice.
8. Let the mixture cool completely before placing it in the refrigerator to chill.
9. Chill until required. Agar Agar Gudil is best eaten cold.
1. Whisk egg and coconut milk together in a small bowl. Set aside for later use.
2. Add water, sugar, pandan leaves and agar powder in a pot. Cook on medium heat until sugar dissolves.
3. Remove the pandan leaves.
4. Let the mixture comes to a soft boil.
5. Add salt and the coconut milk and egg mixture. Stir gently. Doing so will produce a nice "scramble". Stir constantly until it comes to a full boil.
6. You can stop stirring once the mixture comes to a full boil. Let the mixture continue boiling until it comes to a rapid boil. Off heat immediately.
7. Pour the mixture into a mould or any heatproof containers of choice.
8. Let the mixture cool completely before placing it in the refrigerator to chill.
9. Chill until required. Agar Agar Gudil is best eaten cold.
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