Coconut Jelly In Sugar Syrup Recipes

Steps:

• Use a medium sized saucepan.
• Pour in the water. Soak the agar-agar briefly in the water to seperate the strands.
• Bring the water to the boil.
• Reduce heat a little before adding the 1/2 cup sugar, milk and coconut milk. Stir gentleyuntil it comes to the boilagain. Simmer for 2 minutes.
• Rinse a shallow tray with cold water and do not dry. A lamington tray is a good size.
• Pout the jelly into the tray and refrigerate for at least two hours.
• For the syrup: Simmer the palm sugar and water until the sugar is dissolved; chill.
• TO Serve: cut the cocnut jelly into diamond shaped pieces. Spoon over the syrup adn serve with seasonal or tinned fruits.

Steps:

• Combine 1 1/2 cups water and the sugar in a saucepan, and bring to a boil. Stir in the coconut, remove from the heat, and let sit for at least 30 minutes and up to 4 hours.
• Strain the liquid into a clean saucepan. Bring to a boil and cook until the mixture is slightly reduced, about 5 minutes. Let cool.

Steps:

• Break coconut shells with a hammer or the back of a heavy cleaver; collect coconut water in a saucepan. Pry flesh from the shell with a strong knife. Peel off any skin with a vegetable peeler. Slice flesh.
• Add sugar and pandan leaf to the saucepan of coconut water. Heat over medium heat. Add agar-agar powder and stir until dissolved. Stir in sliced coconut flesh.
• Remove mixture from heat and scoop out pandan leaf. Pour into individual cups or ramekins. Cool to room temperature, 15 to 20 minutes. Refrigerate until set, about 30 minutes. Serve chilled.

Steps:

• Bring water to a boil.
• Mix agar agar with cold water before adding to boiling water.
• Mix agar agar solution in boiling water.
• Let cook for 5 minutes.
• Add sugar and cook till dissolved.
• Add coconut milk and vanilla.
• Cook 5 minutes.
• Pour in dish and cool in refrigerator.
• It will form two layer( a clear layer and a white layer).

Steps:

• Boil all ingredients until sugar is fully dissolved.