Red Bean Jelly
For the filling:
Soak red beans for 4 hours or overnight.
Pressure cook the beans until soften.
Mash the beans coarsely or fine.
In a heat proof pan, place 9gms agar-agar and cook it with 200ml water.
Wait unti the agar agar dissolve before adding in 6 tbsp sugar.
Sieve the mixture and put back to heat.
The filling must be smaller therefore pour a bit only.
Its advisable to use 2 to 3 sets of similar moulds to prepare this jelly.
Leave it to set in room temperature.
For the Skin:
Cook the other half of the agar agar with 200ml of water and screwpine leaf.
Once dissolved add sugar.
Leave to simmer then sieve.
Place back to heat, add in essence and colouring.
Leave to cook until the mixture becomes half from the original amount.
Cut the red bean jelly as desired to make it fit in the middle of the mould.
Pour in the coconut mixture into moulds ¼ to ½ full.Leave to set slightly for 10-15mins.
Use a toothpick to prick the semi set jellies.
Then slowly place the filling in the middle.
Pour until full the coconut mixture again until it covers the filling.
Leave to set.
Do the same until all the mixture is used up.
Leave in room temperature for at least one hour before transferring to the fridge.