Green and White Jellies Recipes

Ingredients :

1 tablespoon

200 ml

5 tablespoons

85 ml

2 pieces

3/4 - 1 tablespoon

powdered gelatine

coconut milk

caster sugar

coconut cream

pandanus leaf, each 7.5 cm longs

kewra water

green food coloring

1. Sprinkle 1 teaspoon gelatine over 1 tablespoon water in a small bowl and leave to soften for 5 minutes.

2. Stand bowl in a small saucepan of hot water and stir until dissolved.

3. Remove from heat.

4. Put coconut milk and half the sugar into a medium saucepan and heat gently, stirring until sugar has dissolved.

5. Remove from heat and stir in coconut cream.

6. Stir a little into dissolved gelatine, then stir back into medium pan.

7. Divide between 4 or 6 individual moulds.

8. Place in refrigerator to set.

9. Put remaining sugar in a medium saucepan with 300 ml water and pandanus leaf or kewra water.

10. Heat gently, stirring, until sugar dissolves.

11. Bring to the boil, simmer for 2-3 minutes, cover and remove form the heat.

12. Set aside for 15 minutes, then remove pandanus leaf, if used.

13. Dissolve remaining gelatine in the same way as first half.

14. Stir in a little pandanus liquid, then stir back into medium pan.

15. Add green food coloring to color.

16. Set aside until cold but not set, then pour over set coconut mixture.

17. Place in refrigerator to set.

18. Dip moulds into hot water for 1-2 seconds, then turn out onto cold plates.

Serves 4-6

Note: If pandanus leaf or kewra water are unavailable, flavor with rose water and color pink with red food coloring to make Pink & White Jellies.

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