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Agar Agar Ang Ku Kueh

Makes 20 

Course: Dessert
Cuisine: Chinese
Author: Shiokman Eddie
Red Bean Paste
  • 500 g red beans
  • 5 to 8 Tbsp sugar to taste
  • ½ tsp salt optional
  • Pandan leaves
  • Water level about 2 inches above beans in a pot
Agar Agar Mixture
  • 500 ml water
  • ½ packet agar agar powder 6 g
  • 80 g sugar
  • 125 g santan coconut milk
  • ¼ tsp to ½ tsp salt to taste
  • Red food colouring
  • Pandan leaves crushed
Red Bean Paste
  1. Soak red beans in water overnight.
  2. Drain the red beans and place in a pot with enough water to cover 2 inches above the bean.
  3. Boil the red beans with pandan leaves until soft (stirring now and then).
  4. Remove some red beans to check whether they have softened.
  5. Sieve cooked beans to remove excess liquid.
  6. Pour sieved beans into a blender and blend into a fine paste.
  7. Transfer red bean paste into a frying pan and cook over low flame until dry. Add sugar to taste.
  8. Transfer red bean paste into a container and set aside to cool before chilling in the fridge.
Agar Agar Mixture
  1. In a pot of water, add sugar, salt and agar agar powder.
  2. Stir well before turning on heat and bring to a boil. Ensure that agar agar powder is completely dissolved. Boil for a few minutes with pandan leaves.
  3. Add santan (coconut milk) and mix well.
  4. Add a few drops of red food colouring to your desired shade of red.
  5. Let the mixture boil for a while and switch off flame.
  1. Scoop agar agar liquid into jelly moulds about 1/3 full and set aside to cool for awhile.
  2. Roll red bean paste flat in a plastic bag.
  3. Cut flattened bean paste into small pieces and place a piece in the centre of each jelly mould.
  4. Top up jelly mould with agar agar mixture, covering the red bean paste completely.
  5. Once set, chill in refrigerator for a few hours before serving.
Recipe Notes

Best eaten within 2 - 3 days.