Good morrow to all! Finally, the school holidays are here and the kiddos are having a jolly good time at home. On the contrary, their mom is not. Within this break is the time where I have to plan for next year’s yearly teaching plan for the form two teachers and still have to go to school for duty. Well, this is some information that many are not aware of. It’s holidays for the school kids but not really for teachers.
Anyway, moving on to something more interesting, let’s talk about food. As I browsed through my recipe folder, deciding on what dessert to prepare for a small farewell party for a colleague in school, I suddenly thought of a simple jelly recipe and this recipe always reminds me of a ‘kenduri’. You see, a ‘kenduri’ (a feast, usually religious and preceded by prayers) is a common thing in the kampung. You don’t really need a concrete reason to hold a ‘kenduri’. It could simply be done as being thankful for a new job offer or part of ’sending the dua’ , remembering the loved ones who have left us. As for me, a ‘kenduri’ means a fun a joyous time for I will always get to sample Mak’s delicious ‘Agar-agar Santan’, as pictured in the photo below. Since I’m not staying with Mak, waiting for a ‘kenduri’ to happen in order to enjoy this jelly would be something ridiculous. As usual, to satisfy my cravings, I had a few trial and error sessions in the kitchen and I’m so happy to share the recipe with all of you. Do try and I’m sure you won’t regret it.
10g jelly powder
1L of water
3 screwpine leaves
250g palm sugar (cut into small pieces)
500ml coconut milk ( I used 2 packets of Ayam Brand coconut milk and add 100ml of water)
1. In a large pot, boil the palm sugar, water and screw pine leaves till the sugar dissolve. Strain and let to cool.
2. Next, return the cooled mixture into the pot and put in the jelly powder and let to boil. Don’t forget to stir.
3. Once the jelly powder is dissolved, reduce the heat and pour half of the mixture into a bowl.
4. Then, crack the egg into the coconut milk and beat till well mixed. Pour this mixture into the jelly mixture in the bowl and whisk at the same
time. This is to lower the temperature of the jelly mixture so you won’t end up with scrambled egg jelly.
5. Return the mixture into the remaining jelly mixture in the pot and increase the heat and let it boil.
6. Stir occasionally and the mixture should separate into two parts. To test whether your jelly is ready, pour some into a clear glass. If you are able to see two layersforming, then you are on the right track.
7. Pour into your favourite jelly mould and let to cool. Chill till set.
8. Enjoy your jelly.