It's all in the chilling process and serve this dessert with mango and cream.

Serves
6

Preparation

10min

Cooking

15min

Skill level

Easy
By
Average: 3.7 (16 votes)
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Ingredients

  • sliced mango and cream, to serve

Base

  • 2 tsp agar agar powder
  • 875 ml (3½ cups) good plunger coffee, double strained
  • ¾ cup grated palm sugar
  • 2 tsp vanilla essence or ½ vanilla pod, seeds scraped

Top

  • 2 tsp agar agar powder
  • 875 ml (3½ cups) coconut milk
  • ¾ cup grated palm sugar
  • 2 cm piece pandan leaf
  • 1 tsp vanilla essence or ½ vanilla pod, seeds scraped
  • ½ tsp salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Chilling time 3 hours

To make the base, place all the ingredients in a saucepan and stir over low heat until the sugar dissolves. Bring to the boil, then remove from the heat and divide among six 200 ml capacity glasses. Cool, then refrigerate for 1 hour or until set.

When the bases have set, to make the top, place the agar agar, coconut milk and palm sugar in a saucepan and stir over low heat until the sugar dissolves. Add the pandan leaf and bring to the boil, then add the vanilla and salt and combine well. Remove from the heat, cool, then remove and discard the pandan leaf. Pour the mixture over the top of the bases and refrigerate for another 2 hours or until set. Serve with fresh mango and cream.