Fantasy Ice Kacang Jelly

Ice Kacang Jelly.jpg

Ice Kacang Jelly 1.jpg

Ice Kacang Ingredients
1 small bowl cooked red kidney beans
1 small bowl cream corn
1 small bowl – cendol

Ingredients for Bottom Layer
(translucent jelly layer A)
31/2 tsps Jelly powder
130 g castor sugar
800 ml water
2 pieces pandan leaves –  knotted
(For translucent layer B)
1 bowl of shredded grass jelly
1) Place all the above ingredients into a pot, bring to a boil, stir till it comes to a rolling boil. Remove from heat, discard pandan leaves. Divide into 2 equal portions. Pour one portion into a 9 inches round mould. Arrange the ice kacang  ingredients in. Leave jelly to set, next pour in the second portion and arrange the grass jelly.  Leave it to set.

Upper Layer
(Ingredients for Evaporated Milk Layer)
2 1/2 tsps jelly powder
90 gm castor sugar
150 ml evaporated milk
300 ml water
2 pieces pandan leaves
1/4 tsp salt

2 tbsp shedded gula melaka

1) Place all ingredients in a pot. Stir as you bring it to a boil. Discard pandan leaves and divide into 2 equal portions. One portion add in gula melaka and cook over low heat till well combined.
2) Pour gula melaka portion over bottom layer, leave it to set and pour the milk portion over it and let it set completely and place in  refrigerator to chill before serving.



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