|
Ingredients: |
|
Materials |
Quantity |
|
A |
- First layer |
|
|
|
barli |
50 g (after
cook take out 200g) |
|
|
agar-agar powder |
4 teaspoons |
|
|
rock sugar |
150 g |
|
|
barli + water |
600 ml |
|
|
pandan leaf |
few pieces |
|
B |
- Second layer |
|
|
(a) |
green pea |
100 g (soaked,
steamed to become 300g green pea paste) |
|
|
agar-agar powder |
4 teaspoons |
|
|
2nd coconut milk |
200 g |
|
|
1st coconut milk |
100 g |
|
|
yellow coloring |
|
|
C |
- Third layer |
|
|
(b) |
agar-agar powder |
6 teaspoons |
|
|
castor sugar |
130 g |
|
|
pandan leaf |
few pieces |
|
|
water chestnut |
100 g (cubed) |
|
(c) |
1st coconut milk |
150 ml |
|
|
green sago |
100 g (soaked
for 5 minutes, cook till transparent, wash and drain) |
|
Method: |
Step
1:
|
cook ingredient 'A', let it
a bit warm, mix in barli and pour into ring mould. |
Step 2:
|
cook (a) till boil add in mashed
green pea and coloring, cook for a while, pour in barli jelly
from (1). Let it half set. |
Step 3:
|
cook (b) till boil add in (c),
boil for a while and pour in second layer, let it set and serve. |
Step 4:
|
|
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