Woon Sungkaya (Jelly with Sungkaya Topping)

Jelly with Sungkaya Topping (Woon Sungkaya) A popular and simple Thai style jelly topping with eggs and palm sugar is like coconut cream Jelly. The difference is that eggs and palm sugar are added in the former dessert. Eggs and palm sugar give brown colour and some more nutritive value.

Ingredients:

• 1 pack (50gram) agar-agar powder
• 16 cups water
• 8 cups sugar
• 20 pandanus leaves

Preparation:

• Mix the agar-agar and water.
• Bring to boil until the agar-agar dissolves.
• Add sugar and pandanus leaves. Boil for a while.
• Remove from heat and strain. Set 2 cups of the mixture aside.
• Boil the strained mixture again.
• Add topping. Stir well.
• Pour into the molds.
• Leave to cool.

Ingredients of topping :

• 2 kg. (to make 5 cups coconut cream) shredded coconut meat (2 cans)
• 2 eggs
• 1 cup palm sugar
• 1 tbsp. salt

Preparation:

• Mix coconut cream, sugar, eggs and salt together.
• Pour into the mixture.
• Bring to boil until the agar-agar dissolves.
• Add sugar and pandanus leaves.
• Boil for a while.
• Stir well and strain through muslin.
• Poor into the molds.
• Leave it cool.