Indonesian Batik Agar-Agar (Indonesian Batik Jelly)

 

 

I still remember when I was in primary school, when come the time for year end class party, my mother always make me a tray of agar-agar (Jelly) to bring along. Sometime the agar-agar was in pink where she added rebina or, in orange where she added orange juice. Simple and plain...but all my classmates including me enjoyed the agar-agar so much.

 

In the old days, people used to make the agar (Jelly) using agar flake. It is a natural vegetable gelatin substance produced from a variety of seaweed vegetation. Now the agar-agar has evolved in terms of flavour, texture as well as presentation. We have various choices to make a jelly and the end result always bring surprises. However, one thing never change...agar-agar always cheer up our children. It is for a happy occasion.  

 

Indonesian Batik Agar-Agar the name comes from its pattern. As this jelly is for Gabriel, I omitted the coffee powder.  

 

Recipe adapted from Pretty Little Agar-Agar Recipes Book by Amy Wong
Ingredients A
4 tbsp agar-agar powder
350ml coconut milk (used 300ml)
1350ml water
300g sugar (used 180g)
1/2 tsp salt

Ingredients B (mixed and filtered)
400ml evaporated milk
4 egg yolks

Ingredients C
2.5 tbsp cocoa powder (used 1.5 tbsp as I reduced the sugar)
1/2 tbsp instant coffee powder (omitted)

Method:
1. Boil ingredients A. Add ingredients B and quickly stir. Bring to boil again and divide the mixture into 2 portions.
2. Mix a portion with Ingredients C, stir evenly and filter. Pour the mixture into mould (keep some mixture for later use)
3. When it is half-set, spread some white agar-agar mixture onto cocoa agar-agar mixture. Look at below picture (2). When it is hald-set, use the chopstick to prick into the mixture (I used toothpick).
4. Pour white agar-agar mixture in. Look at below picture (3). When it is half-set, spread some cocoa agar-agar mixture onto white agar-agar mixture. Look at below picture (4). When it is half-set, use chopstick to prick into mixture.
5. Let it completely set before cutting.

I am submitting this post to Aspiring Bakers #24 (October 2012) : Jellies & Puddings hosted by Charmaine of MiMi Bakery House