Follow up to my recent sharing of bright red agar agar ang ku kueh, “Team Shiokman” (my wife and I) decided to make a pastel coloured one this time round. Agar Agar Yam Ku Kueh with Yam (Taro) Paste filling. A not too sweet dessert with a pleasant refreshing taste to cool down on a hot humid day.
To make this cool looking refreshing dessert, click on the video tutorial and print out the recipe below.
Please click image below to view Video Tutorial:
Makes 35 to 40 pieces depending on size of jelly mould
- 350 g yam
- 40 g sugar
- ½ tsp salt optional
- Pandan leaves
- 1 litre water
- 1 packet agar agar powder 12 g
- 160 g sugar
- 250 ml santan coconut milk
- Pandan leaves crushed
- 2 - 3 tsp purple yam flavoured paste to taste or light purple food colouring
- ½ tsp salt
Remove skin from yam (taro) and cut into slices.
Arrange yam slices in a tray and put some pandan leaves on top.
Steam at high heat until yam becomes soft (about 25 mins).
Remove pandan leaves and add sugar.
Mash finely into a paste and set aside to cool down.
Meanwhile prepare agar agar mixture.
In a pot of water, add agar agar powder, sugar and crushed pandan leaves.
Stir well before turning on heat and bring to a boil. Ensure that agar agar powder is completely dissolved.
Add santan (coconut milk) and mix well.
Add purple yam flavoured paste (to taste) or light purple food colouring and mix well.
Add salt and let the mixture boil for a while before switching off the flame.
Remove pandan leaves.
Pour agar agar liquid into jelly moulds about 1/2 full and set aside to cool for awhile.
Roll yam paste into cylindrical shape, cut into equal sized pieces and flatten them.
Place each piece on top of the half filled jelly mould.
Top up jelly mould with agar agar mixture, covering the yam paste completely.
Once set, chill in refrigerator for a few hours before serving.
- To unmould the jelly, simply run a spatula round the edge and lift one side to pop it out.
- Best eaten within 2 to 3 days.
- Chill yam paste in fridge for easy handling.
Also do check out my Facebook Page : Shiokman for links to other recipes