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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Preparation Time

  Cooking Time - 10 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. To make the custard, beat the eggs with the palm sugar, coconut cream, and pandan leaves in a bowl so the pandan aroma is imparted to the eggs. Strain the mixture and set aside. | 2. Combine the agar-agar powder and water in a small saucepan over medium heat; cook and stir until the powder is completely dissolved. Whisk the sugar into the mixture until dissolved, but do not bring to a boil. Stir the custard into the mixture allow to cook for about 2 minutes. Pour the mixture into 1-cup molds. Store in refrigerator to allow to set, about 2 hours. Remove the jellies from the molds to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	2			143.0	0.72	12.56	9.51
palm sugar	1/4	cup		-	-	-	-
coconut cream	1 1/2	cups	unsweetened	1188.0	23.94	13.068	124.848
pandan leaf	3		cut	-	-	-	-
agar powder	1	tablespoon		-	-	-	-
water	1 1/2	cups		0.0	0.0	0.0	0.0
white sugar	1/2	cup		387.0	99.98	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.