Jelly Custard Topping

Ingredients

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

Instructions

  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.

Note

Thai Name: Wun Ma Plow

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