|
Ingredients: |
|
Materials |
Quantity |
|
papaya pulp |
500 g |
|
water |
900 g |
|
agar-agar powder |
4 teaspoons |
|
castor sugar |
180 g |
|
evaporated milk |
150 g |
|
egg |
1 unit |
|
custard powder |
25 g |
|
papaya |
10 halves (3 medium size, not
too ripe) |
|
sago |
50 g (boil until transparent,
wash, drain) |
|
jelly grass |
100 g (cut into cube) |
|
Method: |
Step
1:
|
Cut the papayas into 2 halves,
take the pulp/ meat out and leave about
½ inch pulp
with the skin, blend pulp. |
|
Step 2:
|
Boil the agar-agar powder with
water. Then add in sugar and allow to boil. Add in milk, egg and
custard powder mixture, stir, add in cooked sago and jelly grass
cube. |
|
Step 3:
|
Pour into the papaya and leave it
set and chill in the fridge. |
|
