Puding agar gula merah — palm sugar agar pudding
A chilled coconut and pandan dessert set with agar-agar and enriched with egg.
Active time20 min
Cooking15 min
Total1 h 30 minResting : 1 h
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Ingredients
- 1 raw egg
- 7 g plain agar-agar powder
- 400 ml water
- 400 ml coconut milk
- 180 g palm sugar
- 3 pandan leaves
Preparation
Beat the egg in a bowl. Grate the palm sugar. Rinse and knot the pandan leaves.
1 raw egg180 g palm sugar3 pandan leaves- mixing bowl
- whisk
- grater
Bring the measured water, palm sugar and pandan leaves to the boil in a saucepan. Stir to dissolve the sugar. Remove from the heat and steep for 15 min. Strain, discard the leaves and return the liquid to the pan. Add the coconut milk and agar-agar. Bring back to the boil, stirring constantly.
7 g plain agar-agar powder400 ml water400 ml coconut milk- saucepan
- spoon
- strainer
Gradually pour half the hot mixture onto the egg, whisking briskly. Return everything to the saucepan and bring back to the boil while stirring. Divide between individual moulds. Cool for 15 min, then refrigerate for at least 30 min, until fully set. Unmould and serve cold.
- mixing bowl
- whisk
- saucepan
- spoon
- ladle
- individual silicone moulds
Allergens
- Eggs
Composition to check for: Celery, Crustaceans, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration