Tags
agar agar, Cakes & Biscuits, Desserts, dishes, indisch, indonesian, kelapa, pudding, puding, Recipes, tapai, tape
Ingredients:
Green layer:
1 Pkt [tippy title=”Agar-agar” header=”on”]Agar can be substituted for gelatine but has stronger setting properties, about 5 times greater so less of it is required. Unlike gelatine, agar will set at room temperature. It comes in variety of substances. Some can be bought in sheets or alternatively you can buy the powder.[/tippy] no colour
1.5 Glass coconut cream (santan )
200 Grams caster sugar
Green colouring
5 Egg whites
2 Cups of coconut meat
White Layer :
1 Pkt agar-agar no colour
3 Glasses of coconut cream (santan)
150 Grams caster sugar
2 Egg yolks
100 Grams green tape ketan. ( tape -rice wine with green colouring)
Directions:
- Cook the agar-agar with the santan ( coconut cream), sugar and green colouring until boiling.
- Add the coconut meat.
- Leave for one minute to simmer than take off the heat. Leave to cool.
- Beat the egg whites until firm than add the mixture above. Beat until well mixed. Pour into a mould.
- Leave until set
- Add all the ingredients for the white layer except the the egg yolks and tape ketan. Bring to boil than take off the heat.
- Beat the egg yolks than add to the mixture above.
- Beat on high speed so as not to separate the egg with the santan until well combined.
- Add 2 to 3 tablespoons of tape ketan on top of the green mixture than pour white mixture about 2 cm
- Keep layering in this method until all the mixture is finished.
- Leave to set.