|
Ingredients: |
|
Materials |
Quantity |
|
A |
Transparent Jelly |
|
|
(a) |
agar-agar powder |
2 teaspoons |
|
|
instant jelly |
½
teaspoon |
|
|
water |
300 ml |
|
|
sugar |
40 gm |
|
|
coloring |
red, green, yellow,
purple |
|
|
container |
4 bottles |
|
B |
Coconut Jelly |
|
|
(b) |
agar-agar powder |
4 teaspoons |
|
|
castor sugar |
60 g |
|
|
2nd coconut milk |
300 ml |
|
|
pandan leaf |
few pieces |
|
(c) |
1st coconut milk |
100 ml |
|
|
evaporated milk |
100 ml |
|
Method: |
Step
1:
|
Cook (a)
until boil, divide into 4 container, add in different color, let
it set. |
Step 2:
|
Cut into slice form. |
Step 3:
|
Boil (b),
add in (c), cook shortly. Take out
150 ml, add in
½ teaspoon chocolate elmuco. |
Step 4:
|
Pour 'B'
mixture into 5 bottles container, fill
1/3
full. Put in slice transparent 'A'
jelly, let it half set. |
Step 5:
|
Pour thin layer of chocolate jelly
then 1/3
of coconut jelly slice into it. Continue until finish. Chill and
serve. |
Step 6:
|
|
|
