Asian Sweets and Cakes Recipes - Indonesian Chocolate Jelly (Agar-agar Coklat) Recipe

Ingredients

• 1/4 oz. (7 g.) agar-agar/seaweed gelatine (soaked & drained)

• 5 cups boiling water

• 1 cup sugar

• 1 cup evaporated milk

• 1 teaspoon vanilla essence

• 2 dessertspoons cocoa powder blended with 1/2 cup hot water

• 4 egg-whites (beaten till stiff)

Serves 6

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Method:

1. Put seaweed gelatine into boiling water. Continue boiling till dissolved, stirring occasionally.

2. Add sugar and stir till dissolved. Add milk and bring to the boil, stirring. Add essence.

3. Remove pan from flame. Strain mixture through muslin. Add cocoa paste and mix well.

4. Fold in egg whites and pour into a jelly mould.

5. Allow to cool, then chill thoroughly till firm and set. Serve cold, with custard sauce.