Agar Agar Custard Recipe
|2||cups||agar-agar, softened and cut|
|3||cups||water with jasmine essence|
Blend well coconut cream, eggs and sugar in a large mixing bowl and strain through muslin into another bowl. Stir in vanilla essence and salt. Set aside. Put together agar-agar, water, and jasmine essence in a 2-quart glass measure, cover tightly with plastic wrap and cook at High (600-700 Watts) for 9 minutes until completely dissolved. Mix in sugar and strian though muslin into a 12 cup bundt. Cover tightly with microwave plastic wrap and cook at High for 5 minutes. Pour in egg mixture and stir quickly. Cover and cook at High for 3 minutes, stir again, leave until cool and remove from the mold.