Saturday, December 19, 2009
Thank-you very much to both Noreen and Norzalina for the simple and yet lovely recipe. Recipe is translated to English for some of my colleague who may want to give a try (Wai Sarn, hope you will try & let me know if you did). I have also translated to metric gram for a more accurate measurement.... happy trying!
(Makes 8" square)
INGREDIENTS - BOTTOM:
1 tbsp Jelly powder (I used 10g)
130g Sugar (I used 150g)
1/2 tsp Rose Essence
INGREDIENTS - TOP:
1/2 tbsp Jelly powder (I used 5g)
450ml Santan from 1 coconut (I used 1 can Santan + water to come up with 450ml)
1 Pandan Leaf
1. Boil all bottom layer & pour into tin.
2. Boil top layer & pour on top of the 1st layer only once the surface of the bottom layer has firmed up (but not yet hardened).
3. Let it hardened at room temperature & chill.