Puding Tape Kelapa Muda

July 22nd, 2009

Ingredients:

Green layer:
1 Pkt Agar-agar  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:

  1. Cook the agar-agar with the santan ( coconut cream), sugar and green colouring until boiling.
  2. Add the coconut meat.
  3. Leave for one minute to simmer than take off the heat. Leave to cool.
  4. Beat the egg whites until firm than add the mixture above. Beat until well mixed. Pour into a mould.
  5. Leave until set
  6. Add all the ingredients for the white layer except the the egg yolks and tape ketan. Bring to boil than take off the heat.
  7. Beat the egg yolks than add to the mixture above.
  8. Beat on high speed so as not to separate the egg with the santan until well combined.
  9. Add 2 to 3 tablespoons of tape ketan on top of the green mixture than pour white mixture about 2 cm
  10. Keep layering in this method until all the mixture is finished.
  11. Leave to set.

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Agar-agar

July 14th, 2009

The word agar comes from the Malay word agar-agar meaning jelly. It is also known as kanten, China grass, or Japanese isinglass. The various species of algae or seaweed from which agar is derived are sometimes called Ceylon moss. Gracilaria lichenoides specifically is referred to as agal-agal or Ceylon agar.
In Malay and Indonesian, it is known as agar-agar. In Japanese, it is known as kanten meaning -cold weather, referring to the fact that it is harvested in the winter months.

Agar agar

Agar agar

Agar or agar agar is a gelatinous substance derived from seaweed. Historically and in a modern context, it is chiefly used as an ingredient in desserts throughout Japan, but in the past century has found extensive use as a solid substrate to contain culture medium for microbiological work. The gelling agent is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from the genera Gelidium and Gracilaria, or seaweed Sphaerococcus euchema. Commercially it is derived primarily from Gelidium amansii.
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.

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