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I wonder if anyone has ever tried making a sweet dessert using eggs and agar-agar powder? I heard that this kind of agar-agar dessert with eggs originates from an old-fashioned recipe! My aunt used to make it for me when I was a kid, so this time I want to share with you an agar-agar dessert made with palm sugar and eggs - Gula Melaka Egg Jelly Cake
Agar-Agar
You can choose any brand of agar-agar or jelly powder according to your personal preference, but be sure to adjust the ratio of water to powder according to the package instructions, as different manufacturers' jelly powder may vary. If you prefer a soft and tender texture, you can increase the amount of water, but the texture we make is more crisp. A little trick to avoid clumping when pouring jelly powder into water is to first mix the powder and sugar evenly, and then pour in the water and stir until it dissolves. If you want a chewy texture, you can also use Konnyaku powder, and the method of preparation is the same!
Egg Drop
We used 2 eggs, but if you don't like too much egg drop, you can reduce it to 1. To create a marbled egg drop effect in the jelly, you need to add the egg mixture immediately after the jelly liquid boils and turn off the heat. Remember to gently pour the egg drop into the jelly liquid in a circular motion to form different flower shapes. Using a non-stick pan works better because the egg drop won't stick to the bottom of the pan when poured. After pouring the egg drop, simmer over low heat without stirring, and you can pour it directly into the mold after little boils.
Coconut Milk Powder
We chose to use coconut milk powder to avoid the bad smell of coconut oil after the jelly is cooked because adding coconut milk requires strict temperature control. In addition, eggs can also maintain thickness, forming egg drop like works of art. Using coconut milk powder can make the taste more fragrant, and you can also refrigerate the unused portion in the refrigerator, which is very convenient.
I personally love palm sugar! I feel that the jelly made with eggs has a richer and more distinct unique taste. The caramel aroma of eggs and palm sugar reminds me of the taste of Kaya (coconut egg jam), and it is also visually beautiful. I really admire the people of the past for designing such exquisite recipes!
#MyLovelyRecipes #dessert #recipe #jelly #asmr
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📃Text Recipe
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🖨️ Print This Recipe or Adjust Serving Size :
https://bit.ly/3VTuCqB
🔪 Preparation time: 5 minutes
🍲 Cooking time: 10 minutes
🍽️ Serving Size: 500ml
Mold: 6inch Glass Bowl
🌱 Ingredients
- 5g Agar-Agar Powder (2 tsp)
- 500g Water
- 2 Eggs (with shells 50g each)
- 20g Coconut Milk Powder https://shope.ee/6AOJo0DBmT
- A Pinch Of Salt
- 40g Palm Sugar
- 40g Granulated Sugar
- 2 pcs Pandan Leaves
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不知道大家有没有尝过用鸡蛋制作的燕菜甜品？听说这种有鸡蛋的燕菜源自于古早味的食谱哦！小时候我阿姨就曾经做过给我吃，所以这次我想和大家分享一下用椰糖和鸡蛋做成的椰糖蛋花燕菜糕。
燕菜
燕菜粉可以根据个人喜好选择任何品牌，但要注意按照包装指示调整水和燕菜粉的比例，因为不同厂商的燕菜粉可能会有所差异。如果喜欢吃软嫩口感的，可以增加水分，但我们制作的口感更偏向爽口。避免燕菜粉倒入水中结块的小技巧是先将粉和糖混合搅拌均匀，然后再倒入水中搅拌融化。如果想要果冻般的口感，也可以使用果冻粉，制作方法也是一样的哦！
蛋花
我们使用了2个鸡蛋，如果不喜欢太多的蛋花可以减少至1个。为了在燕菜中制造出大理石蛋花的效果，需要在燕菜液煮滚后关火立即加入蛋液。记住要以打圆圈的方式让蛋花细细地流入燕菜液体中，形成不同的花状。使用不粘锅效果会更好，因为倒入蛋花时不会沾粘在锅底。倒完蛋花后再开小火煮滚，不必搅拌就可以直接倒入模具了。
椰浆粉
我们选择使用椰浆粉是为了避免燕菜煮好后有股臭椰油的味道，因为要加入椰浆必须严格控制温度。除此之外鸡蛋还可以保持浓稠度，形成像艺术品般的蛋花。使用椰浆粉可以让味道更加清香，而且一次用不完还可以放入冰箱冷藏，非常方便。
我个人非常喜欢椰糖！觉得加入鸡蛋制作的燕菜口感更加丰富和层次分明。鸡蛋和椰糖的焦糖香气让人联想到Kaya咖椰的味道，而且在视觉上也十分唯美。真的很佩服以前的人设计出如此精妙的食谱！
#我的爱心食谱 #甜品 #食谱
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📃文字食谱
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🖨️ 打印这食谱或调整食谱的份量 :
https://bit.ly/4aAzlll
🔪 准备时间 ：5分钟
🍲 烹饪时间 ：10分钟
🍽️ 食谱份量 ：500毫升
摸具：6寸玻璃碗
🌱食材
- 5克 燕菜粉 2茶匙
- 500克 清水
- 2粒 鸡蛋 (一粒连壳50克)
- 20克 椰浆粉 https://shope.ee/6AOJo0DBmT
- 少许盐
- 40克 椰糖
- 40克 砂糖
- 2片 香兰叶
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🎼 Music by @OrangeHead
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📷 Videography Equipment
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Sony ZV-E10 Camera
https://shope.ee/20RgAsnHo9
Sigma 18-50mm Lens
https://shope.ee/9zTxheCKmK
Boya BY-BM3032 Microphone
https://shp.ee/vkkqb6r
Andoer Mini Tabletop Tripod
https://shp.ee/i3bsmjr
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