Jelly Custard Topping


ChefLeeZ - Cooking - Jelly-Cstard-Topping-Thai-Recipe-Wun-Sang-Kanya

1 cup young coconut milk
1 cup old coconut milk
60 g palm sugar
2 tsp agar powder


Additional Information


Serving Sizes: 4


  1. Combine dry ingredients in a pot, add coconut milk and stir to dissolve the dry ingredients.
  2. Pour mixture into a pan over medium heat and bring to a slow boil. (When the bubbles begin to rise, turn off the heat)
  3. Pour the contents into a jelly mold and cool for at least 20 minutes.


Thai Name: Wun Ma Plow