80gm red beans
6 tbsp sugar
½ a packet agar agar (9gms)
4 tbsp sugar
1 tsp vanilla essence
9gm agar-agar (1/2 a packet)
1 cup coconut milk
1 screwpine leaf(knotted) -optional
For the filling:
Soak red beans for 4 hours or overnight. Pressure cook the beans until soften. Mash the beans coarsely or fine. Wash the agar-agar and squeezed out excess water.In a heat proof pan, place 9gms agar-agar and cook it with 200ml water. Wait unti the agar agar dissolve before adding in 6 tbsp sugar. Simmer until sugar dissolve.Sieve the mixture and put back to heat. Slowly add in the mash red beans and stir with the agar agar until well combined. Leave to simmer for 1 or 2 mins and pour into desired moulds. Make sure the moulds that you use is the same one that you use for the skin .The filling must be smaller therefore pour a bit only. Its advisable to use 2 to 3 sets of similar moulds to prepare this jelly. Leave it to set in room temperature.
For the Skin:
Cook the other half of the agar agar with 200ml of water and screwpine leaf.Once dissolved add sugar.Leave to simmer then sieve.Place back to heat, add in essence and colouring.Leave to cook until the mixture becomes half from the original amount.Then slow ly add in coconut milk.Leave to simmer in very low heat.
Cut the red bean jelly as desired to make it fit in the middle of the mould. Pour in the coconut mixture into moulds ¼ to ½ full.Leave to set slightly for 10-15mins.Use a toothpick to prick the semi set jellies.Then slowly place the filling in the middle.Pour until full the coconut mixture again until it covers the filling.Leave to set. Do the same until all the mixture is used up. Leave in room temperature for at least one hour before transferring to the fridge.Once firm you can serve with a scoop of ice cream or as it is. Just as tasty.
This recipe is my contribution to
* My Legume Love Affair(MLLA 13) hosted at present by Tongue Ticklers and started by The Well-Seasoned Cook
* The 12th edition of FIC from "A Culinary Odyssey" - Express Your Mood hosted by at present by
Aroma From My Kitchen and check out more details at Tongue Ticklers
* Lets Go Nuts the brainchild of Aqua and hosted at present by Seduce Your Tastebuds