Sunday, 13 January 2013
Light, easy, creamy and refreshing pudding ;)
1 packet agar-agar strips
3/4 cup brown castor sugar
1 can of lychee
2 pandan leaves, knotted together
1 tsp vanilla extract
3/4 can of evaporated milk
Coarsely blend 3/4 of the lychees with 1/2 cup of lychee syrup (from the can). Keep aside..
Slice the balance lychees and set aside
Boil agar-agar strips with 4-5 cups of water or follow instruction on the packet and add sugar and pandan leaves. Boil till sugar and agar-agar has melted well.
Now add in the evaporated milk and vanilla...Mix well and turn off heat.
Add in the blended and sliced lychees. Mix well and pour into ramekins or jelly mould...Let it cool down completely before refrigerating.