Pumpkin and Coconut Jelly Eggs with Gula Melaka Soy Sauce

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Coconut as well as Pumpkin Jelly Eggs with Gula Melaka Soy Sauce
(Makes 12 eggs)


Egg yolk
150g pumpkin, peeled as well as cut in to thick chunks
1 teaspoon agar agar powder (I cite Thai Pearl Mermaid Brand)
20g caster sugar
150ml water


Egg white
400ml water
50g caster sugar
2 teaspoons agar agar powder (I use Thai Pearl Mermaid Brand)
50ml thick coconut milk


Gula Melaka Soy Sauce
20g gula Melaka, shaved
6 tablespoons water
1 teaspoon soy sauce

! < br>To hope for egg yolk: Steam a pumpkin over high feverishness for 10 minutes or until soft. Remove from a steamer. Mash steamed pumpkin whilst hot. Place steamed pumpkin, agar agar powder, sugarine as well as H2O in a pot. Bring to a boil over middle heat, stirring continuously. Remove as well as pour in to mould. Cool as well as cool to set.


To hope for egg white: Bring all reduction to a boil in a tiny pot over middle heat. Stir continuously. Pour in to a measuring cup.


To assemble egg: Take a clean egg shell. Make a hole upon tip which is large enough to fit a yolk. Pour a little egg white reduction in to a egg shell. Place an egg yolk upon top. Pour superfluous egg white reduction until a top. Continue for a superfluous egg shells. Place in an egg carton. Refrigerate until set.


To hope for sauce: Melt gula Melaka in a tiny pot. Add H2O as well as soy sauce. You can adjust a H2O to get a coherence you wish.


To serve: Crack a egg shells. Dip a eggs with a sauce.