SG Flag Agar-agar Cup

Prepared 4 rose and milk flavoured agar-agar or jelly cups to celebrate Singapore's 56th National Day on 9 August 2021. 

Although the agar-agar appeared simple, it needed some measurements to get the portions right. If you prefer using agar-agar strips and pandan-coconut flavours, you may want to try my previous recipe Singapore Flag Semi-Coconut Jelly

Equipment

4x200ml glass pudding cups

1 small metal tray

1 crescent cutter

1 star cutter

I bought the cutters from Daiso many years ago

The recipe comprises of 3 parts. First, prepare the agar-agar water, followed by the milk jelly, and finally the rose jelly.

Agar-agar Jelly water

Ingredients

6g agar-agar powder, white

30g water for mixing agar-agar powder

280 water for boiling

60g fine sugar

Directions

1. Mix agar-agar powder with 30g of water. .

Let the paste rest for about 10 minutes

2. Bring 280g of water into a boil. Cover the pot with a lid to prevent water loss through evaporation.

When the water starts to boil, stir in the agar-agar paste from Step 1. Stir regularly to prevent the agar-agar from sticking to the base of the pot.

When small bubbles start to form at the base of the pot, stir in the sugar.

3. The jelly water is ready when no agar-agar and sugar granules can be seen.

Milk Jelly

Ingredients

150g jelly water from above

190g low fat milk*

20g whipping cream*

1/8 tsp vanilla extract

* low fat milk and whipping cream can be replaced by whole milk

Directions

1. Pour 150g of jelly water into a pouring jug.

2. Mix in the low fat milk, whipping cream,

and vanilla extract.

3. Pour 70g of milk jelly water into each of the 4 pudding cups.

4. Pour the remaining milk jelly water to a flat metal tray.

Send all the pudding cups and metal tray into fridge for refrigeration till the surfaces have solidify.

Rose Jelly

Ingredients

150g jelly water from above

210g water

1/4 tsp rose flavour

2 drops of red food gel

Directions

1. Pour 210g of water to the remaining jelly water in the pot, and mix well.

2. Collect 360g of jelly water.

3. Add 1/4 tsp of rose flavour,

and 2 drops of red food gel to the jelly water. Stir well.

Take out the pudding cups from the fridge.

4. Spoon 90g of rose jelly water to the top of the solidified milk jelly.

5. Keep the pudding cups in the fridge to solidify the rose jelly.

6. Take out the tray of milk jelly from the fridge. Pour icy cold water into the tray and loosen the milk jelly from the tray.

7. Use the crescent and star cutters to cut out 4 crescent and 20 star-shape milk jelly.

8. Arrange one crescent next to 5 star-shape milk jelly on top of the solidified rose jelly of each pudding cups.

Cover each cup with cling wrap before refrigerate them for about 1 hour.

We are ready to celebrate our #NDP2021 with our homemade cool dessert 🍨