Sunday, May 8, 2011

Milk Jelly Recipe (Edited)

Hey ho,

It's been a while but trust me when I say I have not forgotten you. In fact, I think about this blog all the time as I still continue to take piks of food and what I eat each and every day.

So anyway, if any of you ever need a quick and simple recipe for a dessert to make for your next dinner party/pot luck, look no further. Because I guarantee that this will be one of the easiest desserts you will ever make. It's literally just throwing everything together, and serve. And not just that, sure to get every one going.

I've been hooked on this ever since my helper in Malaysia showed me how to make it for the first time. Takes close to no time to prepare, and what's best is you can make it a day ahead before your dinner party!

Besides, it's a perfect way to end any heavy or filling dinner because it's so cool and light. Hope you make this to share with all your friends and family around you!


Milk Jelly Recipe


3/4 cup white sugar
3 cups of water
1 sachet agar-agar powder
150ml evaporated milk
1 can of lychees, Nata de Coco or fruit of choice (drained)
1 pandan leaf (tied in knot, optional)


1. Mix agar-agar powder in a bowl with 5 tablespoons of water, set aside. Bring remaining water to a boil in a pot.

2. Add sugar and stir until dissolved. Add pandan leaf and stir in agar-agar solution and evaporated milk. Reduce to the lowest heat and simmer, stirring occasionally, for 15 minutes. You want to prevent the mixture from boiling as much as possible.

3. Remove from heat and discard pandan leaf. Pour into baking tray/mould and use spoon to remove any bubbles. Add drained fruits and spread evenly.

4. Chill at room temperature for 30 minutes before placing in the refrigerator for 2 hours or until set.

*Note: These piks were taken a very long time ago and they sorta make me cringe. For better, more appetising pictures of the Milk Jelly, check out my Carlton Community Cookbook Photoshoot.

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