Filling Ingredients:
1 can Lychee (drain and keep syrup)
1 Pkt Nata De Coco (drain)
- Blend the above coarsely and keep for later use.
400ml Syrup from lychee
3 tsp Agar agar powder
45g Sugar
3 tsp Gelatine powder
100ml Fresh milk (to be added last)
- Boil all the above ingredients and keep stirring it for about 5 mins at medium heat.
- Leave heat and add in milk, stir well and pour in the grinded Lychee and Nata De Coco, add a little rose pink colour, mix well and pour into a 9″ cake tray to set.
- After the filling is set, cut to required size. Use a small knife roughly scratch the surface lightly.
Skin Ingredients
750ml Lychee Drink
20g Agar agar powder (2 packets) + 1 tsp gelatine powder
210g Sugar
750ml Fresh milk (to be added last)
- Boil all the above ingredients and keep stirring it for about 5 mins at medium heat.
- Leave heat and add in milk, stir well. (Optional ~ add 1/2 tsp lychee essence)
- Pour some white liquid into moulds.
- Place one piece of filling in each mould, then fill up the moulds.
- Put the moulds in the fridge to set.
one packet 10g agar agar powder
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