We name it Agar Agar in Singapore and Malaysia. It is actually Jelly.
While we enjoy too much good food during the Chinese New Year season, this home-made jelly is simply refreshing amidst the rich Chinese delicacies.
This is really simple to make.
I am using the old-fashioned Agar Agar Jelly Powder. The printed instruction says "Dissolve 250g sugar into 1 litre water. Add in 2 pandan leaves and the contents of one bag agar agar. Colourings and flavourings may be added. Place pot on stove on medium heat. Stir frequently to avoid agar agar thickening at bottom until everything has dissolved. When mixture boils, pour into a mould. Allow 10 minutes to cool, then place in fridge to set for 30 minutes."
I find the jelly being too soft and sweet if I adhere to the instructions. I tweaked it a little bit.
My preferred version :
- 200 to 210g sugar
- 900 to 950 ml water (Sugar will dissolve to liquid when heated. Add more water if you like your jelly soft)
- 1/2 tsp Pandan leave essence (I am just too lazy to climb to my roof-top to pluck the pandan leaves)
- 1/2 tsp flavouring essence (I use strawberry or raspberry flavour for red jelly and orange or mango flavour for orange jelly. For this brand of jelly powder, there is no need to add any colourings as the colour is already pre-mixed. Take note of the colour specification on the package when you buy.)
Otherwise, just follow the package instruction on the preparation methods and voila!
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