Anyone got a good recipe for Coconut jelly?

Question

Its the best pudding in the world but I can't ever make it like they do at my local chinese

Answer 1

* Servings: 4
* Level of difficulty: Easy
* Preparation Time: 10 minutes, plus 3 hours chilling
* Cooking Time: 20 minutes

Ingredients
Thai Coconut Jelly

* 250ml Milk
* 2 stalks of Lemon grass, sliced
* 2 kaffir lime leaves, coarsely chopped
* 2 cm fresh ginger root, unpeeled and sliced
* 1 small red chilli, cut in half
* 400ml can coconut milk
* 125g caster sugar
* 3 tsp vegetarian gelatine powder, (agar agar)
* honey-roasted peanuts, chopped, to serve

Method

1. Put the milk, lemon grass, lime leaves, ginger and chilli in a saucepan, bring to the boil and simmer for 15 minutes. Remove from the heat and let cool.

2. Strain the infused milk into a measuring jug and add enough coconut milk to make up to 500 ml. Discard the flavourings and reserve the remaining coconut milk for another use. Return the infused milk to the pan and, using an electric hand-held mixer, whisk in the sugar and gelatine until dissolved. Heat gently, whisking continuously, until almost boiling, then transfer to a jug.

3. Pour the liquid into 4 glass bowls. Let cool, then chill for three hours or until set. To serve, sprinkle with chopped peanuts.

Answer 2

This so yummy! Gooey Caramel Popcorn 1 cup brown sugar, packed 1/2 cup water 1/2 cup light corn syrup 2 tablespoons unsalted butter Pinch cream of tartar 1/2 (10-ounce) package marshmallows, about 4 cups 10 cups hot, salted popcorn, uncooked kernels removed In a saucepan, combine the brown sugar, water, corn syrup, butter, and cream of tartar (this bit of acid keeps the sugar from crystallizing.) Bring to a simmer over medium heat, stirring frequently with a wooden spoon to dissolve the sugar. When the sugar syrup reaches a boil, stop stirring and swirl the pan around over the heat so it doesn't burn. As the syrup reaches the caramel stage, the bubbles on top will become smaller, thicker, and closer together. Simmer for 10 to 12 minutes, until the caramel coats the back of the spoon. (If so inclined, stick a candy thermometer in the pot and cook until the syrup reaches the soft-crack stage, about 270 degrees F. When you drop a bit of this syrup into cold water, it will solidify into threads that, when removed, are hard yet bendable.) Remove the caramel from the heat and stir in the marshmallows. Fold the marshmallows into the hot caramel so they all melt into a gooey caramel sauce. The caramel will coat better if the popcorn is hot, so make it while boiling the sugar or pop it first then keep it warm. Put the popcorn in a big bowl and pour the caramel marshmallow mixture over the popcorn. Gently fold with a wooden spoon to coat each kernel. Grab handfuls of the popcorn and squeeze it together to form popcorn balls; make them about the size of a tennis ball. Put the popcorn balls on a sheet pan lined with waxed paper to cool completely.

Answer 3

www.asianonlinerecipes.com/desserts/coconut_jelly.php