Egg and Coconut Custard Jellies

Ingredients

• eggs
• 1/4 cup palm sugar
• 1/2 cup sunsweetened coconut cream
• pandan leaves, cut into 1-inch piece s
• tablespoon agar-agar powder
• 1/2 cup swater
• 1/2 cup white sugar

Instructions

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.
4. Stir the custard into the mixture allow to cook for about 2 minutes.
5. Pour the mixture into 1 cup molds.
6. Store in refrigerator to allow to set, about 2 hours.
7. Remove the jellies from the molds to serve.