Did you know that the most valuable jade is in emerald green? It is known as ‘Imperial Jade’(Fei Cui). Since 7000 years ago, people wear jade ornament for decoration and blessings. Now, besides decoration purposes, you can even create your own edible jade for consumption. This palatable and easy-to-make recipe is sure to wow your guests! With the flavours of cendol, coconut milk and gula melaka complementing each other, not only does it look good, it tastes good too! Presenting to you the jade ang ku kueh jelly, a recipe shared by home cook Joyce Lee.
| Servings | Prep Time |
| 10 jades | 15 minutes |
| Cook Time |
| 15 minutes |
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Did you know that the most valuable jade is in emerald green? It is known as ‘Imperial Jade’(Fei Cui). Since 7000 years ago, people wear jade ornament for decoration and blessings. Now, besides decoration purposes, you can even create your own edible jade for consumption. This palatable and easy-to-make recipe is sure to wow your guests! With the flavours of cendol, coconut milk and gula melaka complementing each other, not only does it look good, it tastes good too! Presenting to you the jade ang ku kueh jelly, a recipe shared by home cook Joyce Lee.
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Ingredients
1st Layer
- 2 tsp agar agar powder
- 2 tsp jelly powder
- 100 ml fresh coconut milk
- 400 ml water
- 50 g sugar
- 3-4 pandan leaves
- 1 packet chendol about 275g
2nd Layer
- 1 tsp agar agar powder
- 1 tsp jelly powder
- 50 ml fresh coconut milk
- 200 ml water
- 40 g gula melaka shaved to fine pieces
Instructions
Prepare the jelly base
- In a saucepan, add in water, coconut milk, agar agar powder, sugar, jelly powder and gula melaka.
- Stir the mixture well using a spoon.
- Add in pandan leaves.
- Bring the saucepan to boil while stirring continuously.
- Reduce to low heat to boil for 3 minutes while stirring the mixture occasionally till the dry ingredients fully dissolves.
- Add in the chendol.
- Allow the mixture to cool down to at least 50%. Pour it into the mold and allow it to solidify.
- Once the mixture solidifies, scratch the surface of the jelly with a toothpick. This will enable the 2nd layer to stick together.
Prepare the top layer
- In a saucepan, add in water, coconut milk, agar agar powder, jelly powder and gula melaka.
- Stir the mixture well using a spoon.
- Bring the saucepan to boil while stirring continuously.
- Reduce to low heat to boil for 3 minutes while stirring the mixture occasionally till the dry ingredients fully dissolves.
- Strain the boiling agar agar mixture into a measuring cup.
- Pour the strained mixture onto the layer.
Assemble and ready to serve
- Set the mould aside to cool completely.
- Once cooled, unmould the jelly. Place jelly on a serving plate.