Coconut jelly

The Thai desserts: Coconut jelly.
Ingredients Ingredients.
Component of the jelly.
2 tablespoons powdered gelatin.
Water 5 1/2 cup.
1 cup white sugar.
Pandan juice, coffee. Or food coloring. (To use or not use it).
Ingredients: Gelatin page.
2 tablespoons powdered gelatin.
Coconut water 2 1/2 cup.
1 cup white sugar.
Elite 2 1/2 cup.
2 tablespoons cornstarch.
Salt 1 1/2 tsp.
* For the jelly mold. (A cup or small bowl. It can be used interchangeably).
How to make Thai desserts, step by step.
1.Jelly made with gelatin powder and water. Into a brass pan and bring to a boil and dissolve gelatin powder (Note: You can add water to make jelly, coconut milk, pandan leaves or pandan leaves. Coconut jelly, coffee for coffee or perhaps a food coloring to achieve the desired color for. the jelly).
2.Add sugar to. Stir well to dissolve the dimlight.
3.Spoon the gelatin mixture into the prepared mold. It drops to about 3/4 of a jelly and let it handle the strain.
4.During the gel strength. The jelly is made. Add gelatin powder andcoconut water. Into a brass pan and bring to a boil and dissolve thegelatin powder.
5.Then add flour, coconut milk (about 1/2 cup) and salt to this mixturein the jelly. Mix well until dissolved.
6.Add the remaining coconut milk to. Stir until all ingredients well.And then drops to a mixture of gelatin print to fit neatly.
7.When the agar gel and then it's hard to knock out format.Arrangedon a plate and serve immediately.