The pandan (also known as screwpine leaves) kaya layers is using green bean flour (or Hoen Kwe flour from Indonesia), boil with both agar-agar and instant jelly powder.
Agar-agar powder vs Instant Jelly Powder
Agar-agar powder is a processed gelatine-like product that is primarily obtained from seaweed. It is made into odourless, transparent strands or shaved into fine flakes or powdered. Agar-agar is fast-setting and gives a rather hard and crunchy texture.
Instant jelly is similar to agar-agar powder but it gives a smooth and softer texture.
So the proportion of these two depend on your preference whether you like to make the pandan kaya filling harder or softer.
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