1 pack seaweed jelly (agar-agar), usually comes in 20g per pack
1.2 liter water (the instruction on the packaging suggests 1.4 liters of water)
200 grams gula melaka
- Boil water and agar-agar strips in a clean pot. Add in the gula melaka once the water gets hot. Not necessary to wait till the water comes to a boil as we do not want to burn the gula melaka.
- Turn the heat to medium low while stirring the mixture continuously until all of the gula melaka and agar-agar strips completely dissolved in the water. TIP : Close the pot lid until the mixture boils, then continue stirring for another 20 to 25 minutes without the lid. Continue to stir a little longer even when the agar-agar appeared all dissolved, because they actually may not be. You will notice the total volume of liquid mixture will reduce a little due to evaporation, this is how it should be.
- Turn off the heat and pour the mixture into the moulds and set aside to cool for 30 minutes before chilling them in the fridge.
- Serve anytime for a cold springy jelly dessert.
This is the most basic version of agar-agar and of course, you can vary the flavour by replacing the gula melaka with normal castor sugar and add more texture with some cubed fruits, or canned fruits.