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1
Soak red beans for 4 hours or overnight.
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2
Pressure cook the beans until soften.
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3
Mash the beans coarsely or fine.
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4
Wash the agar-agar and squeezed out excess water.
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5
In a heat proof pan, place 9gms agar-agar and cook it with 200ml water.
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6
Wait unti the agar agar dissolve before adding in 6 tbsp sugar.
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7
Simmer until sugar dissolve.
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8
Sieve the mixture and put back to heat.
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9
Slowly add in the mash red beans and stir with the agar agar until well combined.
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10
Leave to simmer for 1 or 2 mins and pour into desired moulds. Make sure the moulds that you use is the same one that you use for the skin .
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11
The filling must be smaller therefore pour a bit only.
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12
Its advisable to use 2 to 3 sets of similar moulds to prepare this jelly.
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13
Leave it to set in room temperature.
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14
For the Skin:
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15
Cook the other half of the agar agar with 200ml of water and screwpine leaf.
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16
Once dissolved add sugar.
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17
Leave to simmer then sieve.
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18
Place back to heat, add in essence and colouring.
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19
Leave to cook until the mixture becomes half from the original amount.
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20
Then slow ly add in coconut milk.Leave to simmer in very low heat.
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21
To assemble:
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22
Cut the red bean jelly as desired to make it fit in the middle of the mould.
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23
Pour in the coconut mixture into moulds 1/4 to 1/2 full.Leave to set slightly for 10-15mins.
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24
Use a toothpick to prick the semi set jellies.
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25
Then slowly place the filling in the middle.
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26
Pour until full the coconut mixture again until it covers the filling.
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27
Leave to set.
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28
Do the same until all the mixture is used up.
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29
Leave in room temperature for at least one hour before transferring to the fridge.
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30
Once firm you can serve with a scoop of ice cream or as it is. Just as tasty.
