Egg and coconut custard jellies

    2 hours 30 mins

    This recipe uses agar agar and eggs to make a lovely jelly that has a slight custardy texture. The great thing about this recipe is that it does not require careful steaming, it is a surefire success every time.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    17 people made this

    Serves: 8 

    • 2 large eggs
    • 55g palm sugar
    • 375ml (1 1/2 cups) coconut cream
    • 3 pandan leaves, cut into 3 cm lengths
    • 1 tablespoon agar agar powder
    • 375ml (1 1/2 cups) water
    • 100g granulated sugar

    Prep:20min  ›  Cook:10min  ›  Extra time:2hr  ›  Ready in:2hr30min 

    1. To make the custard, beat the eggs with the palm sugar, coconut cream and pandan leaves so the pandan aroma is imparted to the eggs. Strain the mixture and set aside.
    2. Place the agar agar powder and water in a small wok or pot and heat until agar agar is completely dissolved. Add the granulated sugar and cook until dissolved. Do not boil.
    3. Add the custard to the agar agar and lightly cook for 2 minutes and remove from the heat. Do not boil.
    4. Pour the mixture into 250 ml molds and let set completely, about 2 hours. Remove the jellies from the molds and serve.

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    Reviews in English (1)


    This tasted horrible. I used low heat and the mixture still curdled a bit. This is nothing like a smooth, creamy pudding--it is like a very firm jello, with curdled bits in it. Taste was flat too. I will not make this again, was a waste of my ingredients.  -  08 Dec 2015  (Review from Allrecipes AU | NZ)