Palm Sugar Kanten Jelly Recipes

FRUIT JELLIES

Steps:

• Place 2/3 cup juice in a small bowl or measuring cup and sprinkle with gelatin. Let sit 5 minutes. Meanwhile, in a medium saucepan, combine remaining 2/3 cup juice and 1 1/2 cups of the sugar. Bring to a boil over medium-high and cook, stirring, until sugar dissolves, 5 minutes. Add preserves and whisk to combine. Return to a boil and cook until thick and syrupy, 2 minutes. Add gelatin mixture and whisk until gelatin dissolves. Pour through a fine-mesh sieve into an 8-inch square baking dish. Refrigerate until set, 3 hours (or up to 2 weeks).
• Place remaining 1 cup sugar in a pie plate or shallow bowl. Cut fruit jelly into 1-inch squares. Toss in sugar to coat just before serving.

PLUM JELLY

Steps:

• Combine plums, sugar, and water in a large pot over medium-high heat. Bring to a boil, stirring until sugar dissolves. Lower heat to medium and cook, stirring occasionally to prevent sticking, until mixture has thickened to desired consistency, 30 to 40 minutes.
• Meanwhile, inspect five 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
• Remove jelly from the heat and skim off any heavy foam. Ladle hot jelly into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on finger-tight.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes. Remove jars from water bath and tighten rings.
• Place jars on a towel to cool until lids pop. Press lids to confirm the seal.

PALM SUGAR KANTEN JELLY

Steps:

• Add palm sugar and pandan leaves to 2500ml water.
• Bring the water to broil.
• Cover with lit. Turn down the fire and simmer for 15 minutes.
• Meanwhile, spread mixture of cooked sago and basil seed (strained) in moulds. Nicely press to form a thick layer.
• Discard pandan leaves. Turn up to medium heat. Dissolve jelly powder gradually while stirring with a wooden spatula.
• Pour in evaporated milk.
• Keep stirring until it broils.
• Turn off fire. In circular motion, gently fill the moulds using a ladle.
• Let it cools down totally.

COCONUT MILK AND PALM SUGAR JELLY (AGAR AGAR SANTAN)

Steps:

• Combine 1 Tablespoon of Agar powder, the sugar, water and pandan leaf in a saucepan. Boil it and then reduce the heat a bit and stir till the sugar has completely dissolved. Pour 3/5 of this mix into a tin or jelly moulds.
• Put it in the freezer for 15 minutes or till it's set.
• Meanwhile, for ten minutes, leave the heat on very low and keep the remaining mix that's in the saucepan warm, stirring once in a while.
• After about 10 minutes, bring it back to a boil, add the coconut cream, pinch of salt, and remaining 1/2 tablespoon of Agar powder and mix it well till everything is combined, about 5 minutes (constantly stir the sides too).
• Pour this mix over the set layer of agar which you prepared earlier on and leave it in the fridge to set, or freezer if you want it to set faster.

PALM SUGAR KANTEN JELLY

Steps:

• Add palm sugar and pandan leaves to 2500ml water.
• Bring the water to broil.
• Cover with lit. Turn down the fire and simmer for 15 minutes.
• Meanwhile, spread mixture of cooked sago and basil seed (strained) in moulds. Nicely press to form a thick layer.
• Discard pandan leaves. Turn up to medium heat. Dissolve jelly powder gradually while stirring with a wooden spatula.
• Pour in evaporated milk.
• Keep stirring until it broils.
• Turn off fire. In circular motion, gently fill the moulds using a ladle.
• Let it cools down totally.