Egg and Coconut Custard Jellies Recipe

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Egg and Coconut Custard Jellies
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Ingredients:

  • 2 eggs
  • 1/4 cup palm sugar
  • 1 1/2 cups coconut cream
  • 3 pandan leaves , cut into 1-inch pieces
  • 1 1/2 cups water
  • 1/2 cup white sugar

Directions:

  1. To make the custard, beat the eggs with the palm sugar, coconut cream, and pandan leaves in a bowl so the pandan aroma is imparted to the eggs. Strain the mixture and set aside.
  2. Combine the agar-agar powder and water in a small saucepan over medium heat; cook and stir until the powder is completely dissolved. Whisk the sugar into the mixture until dissolved, but do not bring to a boil. Stir the custard into the mixture allow to cook for about 2 minutes. Pour the mixture into 1-cup molds. Store in refrigerator to allow to set, about 2 hours. Remove the jellies from the molds to serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 302.83 Kcal (1268 kJ)
Calories from fat 96.57 Kcal
% Daily Value*
Total Fat 10.73g 17%
Cholesterol 40.92mg 14%
Sodium 87.41mg 4%
Potassium 72.8mg 2%
Total Carbs 49.72g 17%
Sugars 42.13g 169%
Dietary Fiber 0.38g 2%
Protein 3.12g 6%
Iron 0.2mg 1%
Calcium 208.2mg 21%
Amount Per 100 g
Calories 219.91 Kcal (921 kJ)
Calories from fat 70.13 Kcal
% Daily Value*
Total Fat 7.79g 17%
Cholesterol 29.72mg 14%
Sodium 63.47mg 4%
Potassium 52.86mg 2%
Total Carbs 36.11g 17%
Sugars 30.59g 169%
Dietary Fiber 0.28g 2%
Protein 2.26g 6%
Iron 0.2mg 1%
Calcium 151.2mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.9
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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