Ingredients
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2 eggs
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¼ cup palm sugar
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1 ½ cups unsweetened coconut cream
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3 pandan leaves, cut into 1-inch pieces
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1 tablespoon agar-agar powder
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1 ½ cups water
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½ cup white sugar
Directions
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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.
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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.
Nutrition Facts (per serving)
| 233 | Calories |
| 17g | Fat |
| 20g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 233 | |
| % Daily Value * | |
| Total Fat 17g | 22% |
| Saturated Fat 14g | 71% |
| Cholesterol 47mg | 16% |
| Sodium 22mg | 1% |
| Total Carbohydrate 20g | 7% |
| Dietary Fiber 1g | 4% |
| Total Sugars 17g | |
| Protein 3g | 6% |
| Vitamin C 1mg | 1% |
| Calcium 19mg | 1% |
| Iron 1mg | 8% |
| Potassium 174mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
