Palm Sugar Jelly (Agar-agar Gula Melaka)

Palm sugar, coconut milk and pandan leaves are good combination. You can find them in a lot of Nyonya Kueh and Chinese tongsoi (dessert) recipes. These food reminds me of childhood life in Teluk Intan.

My late Ah Ma (grandmother) and Ah Yi (mother’s sister) were good cook. I enjoyed making CNY cookies with them and always look forward to finish my school homework and weekend so that I could join them in making all these festive cookies. Ah Yi was good in making mee rebus, tongsoi and many other food. I wish I obtained all those recipes from them then.


My Mom was always busy sewing clothes and she did occasionally make simple dessert for us. One of it is Palm sugar jelly.



  • 750 ml (3 Cups) water
  • 220g (1 block) palm sugar (gula Melaka), roughly chopped
  • 20g agar-agar threads, washed and squeezed or 4.5 tsp agar-agar powder
  • 1 stalk of Pandan leaves, washed and tied into a knot
  • 450 ml coconut cream
  • Pinch of salt


  1. Put water, palm sugar, agar-agar threads and pandan leaves in a pot and bring to the boil. Lower the heat and simmer until agar-agar threads completely dissolve.
  2. Remove pandan leaves.
  3. Stir in salt into coconut cream and pour this into the jelly mixture.
  4. Return the mixture to the heat and bring it up to a boil and turn off the heat immediately.
  5. Pour jelly through a sieve into a jelly mould and leave aside to set at room temperature.
  6. Chill jelly in refrigerator.
  7. Remove jelly from mould. Cut into bite sized and serve cold.

Jelly mould given by Mom

When jelly cools, the coconut cream floats to the top leaving the bottom half layer a beautifully translucent amber of palm sugar.

My first attempt was when my MIL and SIL were in town. The jelly was rich with the flavours of coconut milk and palm sugar. The texture was right and the jelly was light and refreshing.


Unfortunately, it did not separately nicely into 2 layers but only a very thin layer of coconut cream.


And today I made this again.


This time, I replaced the agar-agar threads with agar-agar powder.


I like this texture better but I need to boil the jelly longer for the palm sugar and agar-agar powder to melt completely.

Rich Chocolate Mousse Cake

Today is already the 1st of November and another 2 more months to new year 2016.

On Friday evening, I love to watch my favourite shows “Bake with Anna Olson” and “Summer Home“. My love for baking and home design.

Anna Olson shared lots of baking tips and experience in her show ie why egg must be at room temperature, the functions of vinegar in merengue, what should you do if you over-beaten the eggs, etc.

In Summer Home, I love the sweet, girl next door, design star, Samantha Pynn. I like her taste in colours and home design of earthy, yet freshen up the entire house. Lots of inspiration and ideas circling in my head each time I watch the show. Give me a home to realize it. And I really hope it will be soon.

This morning, I had roti canai and teh halia for breakfast. I had not been having these for a long time until our relatives from Melbourne and US came back for visiting. The roti canai was nice. Not oily and yet crispy with nice fish curry, dal and chicken curry. The less sweet teh halia had a strong ginger taste to it and gave a nice soothing to my itchy throat from coughing.


Roti canai kosong with teh halia.

This weekend, I decided to bake another chocolate cake from “Bake with Anna Olson’s Chocolate cake series, the ultimate in chocolate cakeRich Chocolate Mousse Cake. This is a challenging, time consuming cake with the skill stated as “Hard”. Since my mind is clear, no stress and I’ve watched the YouTube several times, I decided to give it a try.


For the cake

  • 125ml (1/2 cup) boiling water
  • 56g (2 oz) unsweetened chocolate, chopped
  • 60g (1/4 cup) unsalted butter, cut into pieces
  • 1 large egg, room temperature
  • 100g (1/2 cup) sugar
  • 1 tsp vanilla extract
  • 160g (1 1/4 cup) plain flour
  • 1 tsp baking powder
  • ¾ tsp bicarbonate of soda
  • ¼ tsp salt
  • 125ml (1/2 cup) hot, strongly brewed coffee

For the mousse

  • 720ml (1.5 cup + 1.5 cup) whipping cream, divided
  • 340ml (12 oz) milk chocolate, chopped
  • 3 large egg yolks, room temperature
  • 100g (1/2 cup) sugar
  • 80ml (1/3 cup) water

For the chocolate glaze

  • 125ml (1/2 cup) water
  • 100g (1 cup) sugar
  • 60ml (1/2 cup) whipping cream
  • 60g (1/2 cup) Dutch process cocoa powder, sifted
  • 1½ tbsp unflavoured gelatine powder


  1. For the cake, preheat the oven to 160°C. Grease 2 8-inch round cake pans, line the bottoms with parchment paper and then lightly dust the sides of the pan with flour, tapping out any excess. *Please note that only 1 cake layer is needed for this recipe, but it is easiest to make this recipe in its full measure and freeze the second cake for a later use.
  2. Whisk the boiling water, chocolate and butter together until melted (it will be visibly grainy) and set aside.
  3. Whip the egg, sugar and vanilla until the mixture doubles in volume (about 2 minutes on high speed) and then fold in the chocolate mixture by hand.
  4. Sift the flour, baking powder, baking soda and salt over the batter and fold in, then stir in the hot coffee (this will make the batter become fluid). Divide the batter evenly between the 2 pans.
  5. Bake the cakes for about 25 minutes, until a tester inserted in the centre of the cake comes out clean. Allow the cakes to cool completely in the pans.
  6. For the mousse, have ready a 9-inch springform pan, lining the bottom with parchment paper (in order to make the mousse-filled cake easier to remove from the pan). Whip 360ml of the whipping cream until it holds a medium peak when the beaters are lifted and chill.
  7. Heat the remaining 360ml of cream to just below a simmer and then pour it over the chopped chocolate. Let this sit one minute, then gently stir until incorporated. Set aside.
  8. Place the egg yolks in a bowl and whip for a minute on high speed. Place the sugar and water in a small saucepot over high heat and boil (occasionally brushing the sides of the pot with water) until it reaches 120°C on a candy thermometer. Start whipping the egg yolks on medium speed and then carefully pour the hot sugar down the side of the bowl to avoid splashing, and then increase the mixer speed until high and whip until this has doubled in volume and cooled to about 40°C (just above body temperature).
  9. Measure the temperature of the ganache to ensure it is close to 40°C as well, and fold the ganache into the whipped yolks. Let this cool for 15 minutes, or until just above room temperature, then fold in the chilled whipped cream in 2 additions.
  10. Pour half of the mousse into the ungreased springform pan. Slice one of the cake layers in half horizontally and place this over the mousse, as centred as possible. Pour the remaining mousse over the cake layer and gently place the other half of the cake layer on top, pressing gently just so the mousse covers the sides of the cake, but not so that it sinks in. Wrap the pan in plastic wrap and freeze the cake to set it, at least 4 hours, or overnight.
  11. While the cake is setting, prepare the glaze. Bring the water, sugar, and cream to a boil in a medium saucepot. Once boiling, whisk in the cocoa powder and simmer (reducing the heat if needed) for 4 minutes, stirring often, (the consistency will not change). Remove from heat. Soften the gelatin in 60ml of cold water and then whisk this into the hot cocoa mixture until dissolved. Cool the glaze to room temperature, then chill completely, at least 3 hours.
  12. To finish the cake, remove it from the freezer invert the pan onto a cooling rack placed over a parchment-lined baking tray. Use a hair dryer on a low, hot setting to gently warm the pan so that it releases from the pan, the sides first and then the top. Warm the chilled glaze while whisking occasionally until just melted and smooth and pour this over the torte, spreading gently with a spatula to ensure that it covers the top and sides of the torte evenly. Chill the cake for at least 30 minutes, then lift it onto your presentation plate and store chilled until ready to serve.
  13. The cake will keep, refrigerated, for up to 4 days

I made the cake and mousse yesterday and let them set overnight in the fridge.


Cake and mousse set overnight in the fridge

This morning before went out for breakfast, I made the chocolate glaze.

We had it for tea today. The cake was moist, with a very nice and strong chocolate taste. I realised in making chocolate cake, it is very important to use good quality chocolate and cocoa powder. I used Belgium couverture.


As a kid, I was a fan of chocolate cake. But with more varieties of cakes in the market, for a long time, I forgotten this was my favourite until I tasted this rich chocolate mousse cake again. It kind of reminded me why I love chocolate cake and I know why.

Another lovely cake addition to “My Virtual Cakes Shop“. Love it.