Real African Dishes: [MC-AllEthnic-Recipes] Indonesian Coffee Flan

Saturday, July 21, 2012

[MC-AllEthnic-Recipes] Indonesian Coffee Flan

* Exported from MasterCook *

Indonesian Coffee Flan

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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Top Layer:
1 3/4 teaspoons Agar Powder -- or 3 1/2 Tablespoons Agar Flakes
3 1/2 cups light coconut milk
3/4 cup palm sugar
1/4 cup vegan sugar -- or maple sugar
1 teaspoon Vanilla sugar -- or vanilla extract
1/2 teaspoon salt
4 pandan leaves -- (8-inches long) or screwpine leaves, optional
Bottom Layer:
1 3/4 teaspoons Agar Powder -- or 3 1/2 Tablespoons Agar Flakes, Note: if you use agar flakes, they need to be soaked in the liquid for 10 minutes before starting to heat the mixture.
3 1/2 cups coffee -- or decaf coffee, flavored or unflavored
3/4 cup palm sugar
2 teaspoons vanilla sugar -- or vanilla extract, optional
To chill: -- Pretty jello molds (12 individuals) or an 8-cup jello mold or fancy glasses

1. For the top layer, mix all ingredients of the top layer in a medium saucepan except the vanilla. Heat on top of a medium-high heat burner, stir constantly until the agar and sugar are dissolved. . The mixture should resemble coffee with cream. Wait until it goes into a FULL BOIL and then remove immediately from heat. Add the vanilla and stir. Remove pandan leaves, if using. Ladle mixture into molds. Let stand for 20 minutes or until firm, it should set right away as it cools.

2. For the bottom layer, mix all ingredients of the bottom layer in a medium saucepan except the vanilla. Heat on top of a medium-high heat burner, stir constantly until the agar and sugar are dissolved. Wait until it goes into a full boil and then remove immediately from heat. Add the vanilla and stir. Ladle mixture into molds, on top of the coffee-cream color agar that is already set. Let stand for another 20minutes or until firm, it should set right away as it cools. Chill in the fridge for about 1 hour.

Before serving: The easiest way to loosen up the agar dessert from its mold is to set the mold in hot water for a few minutes. Then, with your hand or a thin spatula, loosen and separate the edges of the agar from the mold, invert it onto a plate and give it a whack on the bottom.

Note: if you use agar flakes, they need to be soaked in the liquid for 10 minutes before starting to heat the mixture.

This delicious and easy-to-make agar dessert is made of coffee, agar powder, light coconut milk, and palm sugar. It is flavored with vanilla and pandan (also called screwpine leaf, a Southeast Asian original flavoring leaf that smells sort of like vanilla).

Cuisine:
"Asian"
Source:
"Everyday Dish"
S(Formatted by Chupa Babi):
"July 2012"
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Per Serving (excluding unknown items): 489 Calories; 42g Fat (67.2% calories from fat); 11g Protein; 35g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 1292mg Sodium. Exchanges: 2 1/2 Fruit; 8 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0