Recipes - Malaysian & Singaporean

Jelly Easter Eggs
Easter Jelly Eggs


Made with natural colours and flavours, these Jelly Easter Eggs are a perfect treat for the kids. Make these fun and colourful sweets this Easter. Recipe by Asian Inspirations.
Cooking Time: 15mins - 30mins
Serves:
Total time: 60mins - 120mins
Course: Dessert
Cook Method: Boil
Cuisine: Malaysian & Singaporean









Ingredients:

Orange layer

250ml carrot juice (100gm carrots, strained)
1½ tbsp sugar
1 tsp agar powder

Blue Layer

250ml blue pea flower infusion (approximately 30 buds of flowers)
2 tbsp sugar
1 tsp agar powder

Green Layer

250ml pandan juice
2 tbsp sugar
1 tsp agar powder

Pink Layer

250ml pink dragon fruit juice (half a dragonfruit, fork pressed and mixed with a little water, strained)
2 tbsp sugar
1 tsp agar powder

Milk Layer (ingredients per milk layer)

125ml water
125ml fresh milk
2 tbsp sugar
1 tsp agar powder




Steps:
  1. Create a small hole at the top of the egg. Remove all contents, wash and rinse inside of the egg shells. Place them on the egg tray.
  2. Prepare ingredients for the first layer of colour. Combine ingredients in a saucepan and heat until it boils. Remove from heat. Using a syringe, insert 8-9ml of coloured liquid into each eggshell. Leave it to cool and set, for approximately 5-8 mins.
  3. Combine milk layer ingredients in a saucepan. Heat until it boils, then remove from heat. Using a syringe, insert 8-9ml into each eggshell. Leave it to cool and set, for approximately 5-8 mins.
  4. Repeat the above steps (step 2 and 3) with next layer of colour, followed by another layer of milk, until all the layering is complete. Layers may take quicker to cook and set with the initial 2 layers and may take longer to set as the layers build up. Try to work in a cooler environment and refrain from moving the egg trays until all layers all fully set.
  5. Once all layers are completed, place egg trays into the refrigerator to cool and set firm. Peel off egg shells. The Easter jelly eggs are best served cold, however, can be served at room temperature too.

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Jelly Easter Eggs

Jelly Easter Eggs

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Made with natural colours and flavours, these Jelly Easter Eggs are a perfect treat for the kids. Make these fun and colourful sweets this Easter. Recipe by Asian Inspirations.

Cooking Time: 15mins - 30mins
Serves:
Total time: 60mins - 120mins
Marination/Stand time : < 1 hour
Course: Dessert
Cook Method: Boil
Cuisine: Malaysian & Singaporean
Ingredients

Orange layer

250ml carrot juice (100gm carrots, strained)
1½ tbsp sugar
1 tsp agar powder

Blue Layer

250ml blue pea flower infusion (approximately 30 buds of flowers)
2 tbsp sugar
1 tsp agar powder

Green Layer

250ml pandan juice
2 tbsp sugar
1 tsp agar powder

Pink Layer

250ml pink dragon fruit juice (half a dragonfruit, fork pressed and mixed with a little water, strained)
2 tbsp sugar
1 tsp agar powder

Milk Layer (ingredients per milk layer)

125ml water
125ml fresh milk
2 tbsp sugar
1 tsp agar powder

Instructions
  1. Create a small hole at the top of the egg. Remove all contents, wash and rinse inside of the egg shells. Place them on the egg tray.
  2. Prepare ingredients for the first layer of colour. Combine ingredients in a saucepan and heat until it boils. Remove from heat. Using a syringe, insert 8-9ml of coloured liquid into each eggshell. Leave it to cool and set, for approximately 5-8 mins.
  3. Combine milk layer ingredients in a saucepan. Heat until it boils, then remove from heat. Using a syringe, insert 8-9ml into each eggshell. Leave it to cool and set, for approximately 5-8 mins.
  4. Repeat the above steps (step 2 and 3) with next layer of colour, followed by another layer of milk, until all the layering is complete. Layers may take quicker to cook and set with the initial 2 layers and may take longer to set as the layers build up. Try to work in a cooler environment and refrain from moving the egg trays until all layers all fully set.
  5. Once all layers are completed, place egg trays into the refrigerator to cool and set firm. Peel off egg shells. The Easter jelly eggs are best served cold, however, can be served at room temperature too.

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