Rose Essense Flavored Agar Agar

Made this lovely dessert for a friends house tonight.  I flavored it with some rose essence and coloured it with drops of red food coloring. 

Source:  Mamafami

Ingredients

5 gm agar agar powder
600 ml water
150 gm sugar
1/4 tsp salt
200 gm coconut milk
1 drop of rose essence
few drop of red food coloring
Method

In a medium heat, boil the agar powder, sugar and water; whisking constantly.  Make sure to keep whisking as the agar tends to stick to the bottom of the pan.  Once the agar has dissolved, add the coconut milk and salt.  Let it come to a boil and switch off the heat.

Strain the agar.  Add the essence and coloring. Pour into small moulds or a glass dish.  Refrigerate until it firms up.

Coffee and Coconut Milk Jelly ( Agar Agar)

A refreshing dessert enhanced with coffee and coconut milk for a hot day or infact a perfect end to a meal.

These are so cute that I cant stop taking pictures of them...

Ingredients for coffee layer 
2 tbsp of agar agar powder
1 tbsp of instant coffee + 2 tbsp of warm water
1/2 cup of sugar or more depending on your taste for sweetness
5 cups of water

White layer 
1 tbsp of agar agar powder
1 1/2 cup of water
1 cup of coconut milk
1/4 cup sugar
1 tsp of salt


Method

• Mix the instant coffee with warm water and set aside.
• For the coffee layer mix agar-agar powder with water bring to the boil over medium heat in a saucepan. Stir continuously until all the agar-agar dissolves, then add sugar continue boiling until the sugar dissolve, add coffee, stir well, and then turn the heat to the lowest.
• For the coconut, layer mix water and agar-agar powder together, bring to the boil over medium heat. Boil until the agar-agar dissolves, and then add coconut milk, sugar and salt together. Stir regularly to prevent the coconut cream from separating. Bring to a slow boil until the mixture dissolve completely, turn down the heat to the lowest.
• Spoon 1 1/2 tablespoonful of the coffee mixture into each mold, leave to set. Scratch the surface lightly with a fork and then spoon the same amount of the coconut mixture over and leave to set. Continue with this process until each mold is full. Leave to completely cool before remove from the mold.

Rainbow Pudding

Ingredients

13 gram agar agar powder
800ml water
170 gram sugar
3 pandan leaves
300 ml milk
1 tbsp custard powder



Method

• Bring the water, pandan leaves and agar agar to boil. Turn down the heat and let it simmer for 3 minutes and remove it from heat and let it cool down a bit. Remove the pandan leaves.
• Whisk milk and custard powder. Mix well. Pour the mixture through a sieve into the agar agar mixture. Stir well.
• Add in the sugar, put the pot back to the stove and bring it up to a slow boil again. Remove from heat.
• Divide the mixture into 3 equal portions. Color one with pink, yellow and green or any color of your choice. Place your tray or mould for the pudding slightly slanting in an angle.
• Pour about 5 tbsp of pink into the tray, follow by yellow and green or whichever you prefer. Repeat till all the mixture is used up.
• Set the tray flat on the surface and let it set in the fridge before cutting into it. Serve cold.

Prawn Fritter and Rainbow Jelly

It seems I am going on a food race, well that is not too bad since I just love baking and cooking.  I attempted to overcome my utmost fear in making jelly/agar agar.  I just cant seem to get the right measurement. It always turns out too soft or hard but thank to My Kitchen Snipets website, I managed to make a beautiful rainbow jelly.  Wow, am I so proud of myself.  Also made prawn fritter, which is actually made out of flour, spring onion, b.powder, tempura flour, water and topped with prawns with shell on. Another achievement today.  Eventhough I feel so tired but whenever I look at the food that I have made, its gives me a sense of pleasure and fullness.

Prawn Fritter

Rainbow Jelly