Soft Milk Jelly (Agar-Agar version)

Light milk jelly topped with lightly caramelized cane sugar syrup jelly. Not too rich, not too sweet, just nice for me 😋

Ingredients for jelly water

300g water

1 blade pandan leaf

3g agar-agar powder, about 1 tsp

60g raw sugar

40g water

Milk Layer

100g milk

50g whipping cream

100g cold drinking water

Cane Sugar Layer

16g raw cane sugar

5g water

20g hot water

60g jelly water

Directions

1. Rinse and dry 4 x 200ml pudding glasses. Arrange them over a metal tray and keep in the refrigerator till needed.

2. Start to boil 300g of water and 1 blade of pandan leaf in a pot. Always cover the pot with a lid to minimize water loss through evaporation in this recipe.

3. Mix agar-agar powder and raw sugar in a small bowl.

Pour 40g of water into the mixture to form a paste.

Let the mixture stand for about 5 minutes before adding to the boiling pandan water.

4. When the pandan water starts to boil,

Stir in the agar-agar mixture paste from Step 3. Stir constantly till all the sugars and agar-agar granules have well dissolved. Cover the pot with a lid, and let the agar-agar water simmer at low heat for about 5 minutes, or till all the agar-agar granules have dissolved. Occasional stirring is needed.

Keep 60g of the jelly water to combine with the cane sugar syrup later.

Keep the warm jelly water in a rice cooker using keep warm mode.

5. Remove the pot of jelly water from the stove.

Pour 100g of low-fat milk into the jelly water.

Stir in 50g of whipping cream to the mixture.

Finally, add in 100g cold water. Stir till well combined.

6. Transfer the milk jelly water to 4 chilled pudding cups. Refrigerate till the surface of the milk jelly has solidified.

7. Add about 5g of water to 16g of raw cane sugar in a metal measuring up.

Swirl the cup so the water just wets the raw sugar. Do not stir the content!

Partially cover the metal up with a metal plate. Heat over medium heat till the content starts to bubble.

Swirl the cup once in a while.

Stop heating when the syrup has thickened, or you can pull a continuous sugar thread out from it.

I stopped heating here, as the molten sugar would be easier to add water to without splashing much.

Pour 20g of hot water from the side of the cup into the molten sugar. Return to stove to continue heating and dissolving the sugar in the hot water.

Combine the dissolved syrup with 60g of warm jelly water from Step 4.

8. Add the cane syrup jelly water to the top of the cold milk jelly layer.

9. Seal the cups with cling wrap and refrigerate for about 1 hour before serving. If the jellies have been refrigerated overnight, let the jellies thaw for about 15 minutes in room temperature before serving 😋