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Jelly Custard Topping
1 cup young coconut milk
1 cup old coconut milk
60 g palm sugar
2 tsp agar powder
Additional Information
Serving Sizes: 4
Instructions
- Combine dry ingredients in a pot, add coconut milk and stir to dissolve the dry ingredients.
- Pour mixture into a pan over medium heat and bring to a slow boil. (When the bubbles begin to rise, turn off the heat)
- Pour the contents into a jelly mold and cool for at least 20 minutes.
Note
Thai Name: Wun Ma Plow