Egg and Coconut Custard Jellies

Ingredients

• 1 tablespoon agar-agar powder 
• 3  pandan leaves cut into 1-inch pieces
• 1.5 cups full fat coconut cream 
• 2  eggs 
• 0.3 cup coconut sugar 
• 1.5 cups water 
• 0.5 cup sugar white

Equipment

• bowl
• sauce pan
• whisk

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.
3. 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.
4. Pour the mixture into 1-cup molds. Store in refrigerator to allow to set, about 2 hours.
5. Remove the jellies from the molds to serve.