Palm Sugar Kanten Jelly

Familiar with Palm sugar Kanten Jelly? Palm sugar is made from the sap of flower buds from the coconut palm. It can be dense and sticky. It is famous in Southeast Asian region. Kanten is a gelatinous substance made from seaweed. Rich in dietary fibres, zero in calories and gluten free make it a healthy ingredient. 

• Ready In: 50 mins
• Serves: 10

Ingredients

• 450  g palm sugar
• 350  g  cooked sago
• 250  g  basil seed in  syrup
• 200  ml evaporated milk
• 2500  ml water
• 25  g  agar-agar  jelly powder
• 6  pieces pandan leaves

Directions

1. Add palm sugar and pandan leaves to 2500ml water.
2. Bring the water to broil.
3. Cover with lit. Turn down the fire and simmer for 15 minutes.
4. Meanwhile, spread mixture of cooked sago and basil seed (strained) in moulds. Nicely press to form a thick layer.
5. Discard pandan leaves. Turn up to medium heat. Dissolve jelly powder gradually while stirring with a wooden spatula.
6. Pour in evaporated milk.
7. Keep stirring until it broils.
8. Turn off fire. In circular motion, gently fill the moulds using a ladle.
9. Let it cools down totally.