Puding Agar Gula Merah - Palm Sugar Agar Pudding

Method8 steps

1. 1

   Step 1: Lightly beat an egg in a mixing bowl and set aside.

   Uses 1 egg

2. 2

   Step 2: Grate palm sugar (if using the block version).

   Uses 180 gram (6 oz) palm sugar (Indonesian: gula Jawa)

3. 3

   Step 3: Add grated palm sugar, water (400 ml), and pandan leaves (3) to a saucepan. Cook over medium heat until boiling and the sugar has dissolved. Set aside for 15 minutes to let the pandan steep, then strain. Return the liquid to the saucepan, and discard the pandan leaves.

   Off-heat pandan-syrup steep · 15 minUses grated 180 g palm sugar · 400 ml water · 3 pandan leaves, knotted

4. 4

   Step 4: Add coconut milk and agar powder to the saucepan. Return the liquid to a boil while stirring continuously to ensure the agar powder is well mixed.

   Uses strained pandan-infused palm-sugar syrup · 1 can (400 ml) coconut milk · 7 gram (2 1/4 teaspoon) agar-agar powder (*)

5. 5

   Step 5: While stirring quickly, pour half the hot agar mixture into the beaten egg. Pour the tempered egg mixture back into the saucepan containing the remaining half, reuniting the full batch.

   Uses hot coconut-agar mixture, temporarily divided for tempering · lightly beaten egg

6. 6

   Step 6: Return the pot to the stove and cook until boiling.

   Uses complete tempered egg-coconut-palm-sugar agar mixture

7. 7

   Step 7: Pour the cooked mixture into silicone muffin cups or another suitable mold. Cool for 15 minutes at room temperature, then put in the refrigerator.

   Initial molded-pudding cooling · 15 minUses fully boiled palm-sugar agar pudding mixture

8. 8

   Step 8: Chill until fully firm: the source usually allows about 30 minutes for single-serve molds and up to 2 hours for a large loaf/cake mold. Once set, unmold gently and serve chilled.

   Chill molded agar pudding until set · 30 minUses molded pudding after initial cooling