Chinese Jelly Egg Yolks Recipe

Jelly Egg Yolks


½ cup water

50g sugar

1 tsp agar-agar powder

2 knotted pandan leaves

1/3 cup thick coconut milk

½ tbsp custard powder

1/8 tsp orange-red coloring

Equipment: Ball ice-cube trays


Bring water, sugar, agar-agar powder and pandan leaves to a boil.

Lower heat and add coconut milk, custard powder and coloring. Stir with a hand whisk and continue to cook until it thickens.

Once the mixture starts to bubble, turn off heat and pour into molds.

Pour jelly mixture to the brim of the lower ice tray and cover with the upper tray – expect the mixture to overflow.

Place a heavy object on the ice tray to keep cover in place and leave jelly to set completely, about 20 minutes.

Refrigerate for a further 30 minutes before removing the jelly egg yolks from the mould. Leave in a bowl for later use.

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