Thai Jelly With Coconut / Woon Ga- Tee

Preparation time: 5 minutes
Cooking time: 10 minutes

1 person	4 persons	Ingredients:
400ml	800ml	Hot water
20g	40g	Powdered Chinese gelatin (a vegetarian gelatin)
3 drops	6 drops	Jasmine water
100-200 g	200-400g	White sugar
1 tablespoon	2 tablespoons	Pandanus water
200ml	400ml	Coconut Cream
¼ teaspoon	½ teaspoon	Salt
I teaspoon	2 teaspoons	Rice flour or corn flour

Method:

1. Into a pot, put hot water and mix in gelatin and 2 drops for two persons of Jasmine water (or 4 drops for four persons). Simmer until the ingredients are well mixed.
2. Add sugar and pandanus water and boil until the mixture thickens.
3. Filter the mixture through a fine cloth to obtain a clear liquid.
4. Pour mixture into a baking tray, 15 cm square by 3 cm deep, or into any mould you prefer. DO NOT grease the mould. Leave to stand until cool
5. Into a fresh pot put coconut cream and jasmine water. I drop for two persons and 2 drops for four persons.
6. Add salt and rice flour and simmer until the mixture thickens.
7. Pour thickened coconut cream on top of the coconut jelly in the tray or mould.
8. Allow to cool and become firm. Remove from the tray and cut into pieces 3cm by 3 cm.

For vegetarians:

This is a 100% vegetarian recipe.