Jelly with Coconut Cream Topping

Thai Recipe Ingredients

 1 pack (50 grams.) agar-agar Powder

 16 cups water

 9 cups sugar

 1/4 cup concentrate pandanus leaves

 2 kg. (to make 5 cups coconut cream) grated coconut meat

 1 tbsp. salt

 20 pandanus leaves

 1 tbsp. rice flour

Thai Sweet Preparations

1. Mix agar-agar and water. Bring to boil until the agar-agar dissolves. Add sugar and 10 pandanus leaves. Boil for another 5 minutes. Strain and set aside.

2. Mix 8 cups of the mixture in step.1 with the topping. Bring to boil. Set aside.

3. Boil the rest of the mixture. Add pandanus-leaf water. Pour into the dried tray (about 3/4 of the tray.)

4. Leave to cool Topping

For topping

1. Mix coconut cream, salt, and rice flour together.

2. Add 8 cups of the prepared jelly mixture (in step 1 for making jelly). Add 10 pandanus leaves. Bring to boil.

3. Pour the topping onto the jelly in the tray. Leave to cool for about 2 hours, then cut into pieces.