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MY | SG
Published by bbdeveloper on 10 Aug 2022
Categories
  • Canned Milk
  • Recipes
Tags
  • canned-milk

Corn Custard Jelly

corn-custard-jelly-xl
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Made With MARIGOLD

MARIGOLD Sweetened Creamer and MARIGOLD Evaporated Creamer


Ingredients for Corn Custard

1 cup (250ml) water
2 drops (0.4ml) rose syrup
1 tbsp (15ml) corn syrup
1 tsp (5g) agar-agar powder
1 can MARIGOLD Sweetened Creamer
1 can MARIGOLD Evaporated Creamer
2 tbsp (30g) creamed corn
1 pinch (0.5g) salt

Ingredients for Rose Jelly

4 cups (1 litre) water
1 tsp (5ml) rose syrup
1/2 tsp (2.5ml) vanilla extract
3/4 cup (200g) sugar
2 tsp (10g) agar-agar powder

Method

1

Pour water in a pot. Add in rose syrup, corn syrup and agar-agar powder. Stir evenly.

2

Add in MARIGOLD Sweetened Creamer, MARIGOLD Evaporated Creamer, creamed corn and salt. Stir well and bring to a boil.

3

Pour the mixture into the mould and chill for 20 minutes or until firm.


Rose Jelly

1

Pour water in a pot. Add in rose syrup, vanilla extract, sugar and agar-agar powder. Stir well and bring to a boil.


Assembly

1

Pour rose jelly mixture into a larger mould until ¼ of the mould is filled. Set aside for 3 minutes.

2

Add the set corn custard into the mould and cover the mould with rose jelly mixture. Chill for 30-45 minutes. Remove jelly from mould and serve cold.

Chef's Tips

Use a medium to large-size mould for assembly; it's easier to remove jelly.

Back to Recipes
with MARIGOLD Sweet Creamer and MARIGOLD Evaporated Creamer

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