Name: Gula Melaka Egg Jelly
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 5 g Agar-Agar Powder (2 tsp); 500 g Water; 2 Eggs (with shells 50g each); 20 g Coconut Milk Powder; A Pinch Of Salt; 40 g Palm Sugar; 40 g Granulated Sugar; 2 pcs Pandan Leaves

I wonder if anyone has ever tried making a sweet dessert using eggs and agar-agar powder? I heard that this kind of Gula Melaka Egg Jelly originates from an old-fashioned recipe! My aunt used to make it for me when I was a kid, so this time I want to share with you a agar-agar dessert made with palm sugar and eggs.

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Agar-Agar or Jelly Powder

You can choose any brand of agar-agar or jelly powder according to your personal preference, but be sure to adjust the ratio of water to powder according to the package instructions, as different manufacturers’ jelly powder may vary. If you prefer a soft and tender texture, you can increase the amount of water, but the texture we make is more crisp. A little trick to avoid clumping when pouring jelly powder into water is to first mix the powder and sugar evenly, and then pour in the water and stir until it dissolves. If you want a chewy texture, you can also use Konnyaku powder, and the method of preparation is the same!

Egg Drop

We used 2 eggs, but if you don’t like too much egg drop, you can reduce it to 1. To create a marbled egg drop effect in the jelly, you need to add the egg mixture immediately after the jelly liquid boils and turn off the heat. Remember to gently pour the egg drop into the jelly liquid in a circular motion to form different flower shapes. Using a non-stick pan works better because the egg drop won’t stick to the bottom of the pan when poured. After pouring the egg drop, simmer over low heat without stirring, and you can pour it directly into the mold after little boils.

Why Use Coconut Milk Powder

We chose to use coconut milk powder to avoid the bad smell of coconut oil after the jelly is cooked because adding coconut milk requires strict temperature control. In addition, eggs can also maintain thickness, forming egg drop like works of art. Using coconut milk powder can make the taste more fragrant, and you can also refrigerate the unused portion in the refrigerator, which is very convenient.

I personally love palm sugar and this Gula Melaka Egg Jelly! I feel that the jelly made with eggs has a richer and more distinct taste. The caramel aroma of eggs and palm sugar reminds me of the taste of Kaya (coconut egg jam), and it is also visually beautiful. I really admire the people of the past for designing such exquisite recipes!

You might also like our Sago Gula Melaka Pudding Recipe.

Gula Melaka Egg Jelly

I wonder if anyone has ever tried making a sweet dessert using eggs and agar-agar powder? I heard that this kind of agar-agar dessert with eggs originates from an old-fashioned recipe!

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Course: Dessert

Cuisine: Asian

Keyword: Jelly, Jelly cake, No-Bake

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: 500 g

Calories: 107kcal

EQUIPMENT

6 inch Glass Bowl

INGREDIENTS

INSTRUCTIONS

Mix coconut milk powder and salt into the egg mixture until smooth. It’s easier to make it smooth after rest it for a while.
In a dry pot, mix granulated sugar and agar-agar powder evenly.
Then add palm sugar, water, and pandan leaves. Stir continuously while heating.
Boil until it reaches a rolling boil, then turn off the heat and immediately pour in the egg mixture, trying to evenly pour it in the pot.
Simmer over low heat until the egg mixture is cooked, then remove from heat and pour into molds.
Let it cool first, then cover it. And refrigerate it for at least 2 hours.
After removing from the mold, cut it into your desired shapes and enjoy!