| 26/6/1998 |
| MANGO PINEAPPLE AGAR-AGAR |
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Recipe by Amy Beh
Cuisine: Asian
Type of Dish: Dessert
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Ingredients
(A):
300g Vepine pineapple juice
200g ripe mango flesh, liquidised
100ml water
Mix these ingredients:
2 tbsp agar-agar powder
150g castor sugar
1/2 tsp lemon yellow colouring
(B):
150ml water
125g sugar
1 1/2 tbsp agar-agar powder
300ml pati santan
1/4 tsp salt
Method
Blend mango in a blender with 1/4 cup water. Cook (a) until it boils then add in agar-agar powder and sugar. Stir constantly. When sugar dissolves, remove from heat and add colouring.
Pour mixture into a wet mould and leave to set.
Dissolve agar-agar powder and sugar in water. Bring to the boil, add in santan and cook over medium low flame until it comes to almost a boil. Switch off fire and leave aside for a while.
Slowly pour santan mixture over the set mango portion. Allow to cool then set in the refrigerator.
Unmould onto a serving dish and serve thoroughly chilled.
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