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Bunga Raya Agar-Agar Strip [30g]
Legal Disclaimers
This product is certified halal by Jakim. Suppliersā halal certification for local chicken/beef are from JAKIM/JAIN whilst imported beef/buffalo/lamb/mutton from Islamic bodies recognized by JAKIM in Australia, New Zealand, India
Ā Ā
Features
For preparing different kinds of dessert, Best seller recommended, Halal - Malaysia
Agar-Agar Strip
Ā Ā
Product Information
Third Party Logos
Halal-certified Local 'JAKIM'
Ā Ā
Third Party Logo Other Text
Halal-certified Local 'JAKIM' - MS 1500 : 2009, 1 109-09/2013
Ā Ā
Preparation and Storage
Recipes
Serving (1)
Recipe : Coconut milk pudding
Ingredients:
30 gm Bunga Raya Brand agar-agar stripe
2800 ml water
2 cups coconut milk
2 eggs
400 gm white sugar
Method of preparation:
1. Wash the agar-agar stripe, then boil in water till dissolved then filter and add in sugar.
2. Mix eggs with coconut milk and stir well.
3. Pour into agar-agar solution and mix till homogenously.
4. Then pour the mixture into mould. Leave to cool before chill well in refrigerator.
5. Take out and cut into pieces then serve directly as cold dessert.
Serving (2)
Recipe: Jelly
Ingredients:
30 gm Bunga Raya Brand agar-agar stripe
2800 ml water
2 pieces pandan leaves
400 gm white sugar
Method of preparation:
1. Boil water with pandan leaves for 5 minutes.
2. Add in sugar to boiling water and stir well for 1 minute.
3. Add in agar-agar stripe and cook under low heat for 20 minutes. ( add-in 3 drops of colourings if required )
4. Pour the mixture into mould.
Leave to cool before chill well in a refrigerator.
5. Take out and cut into pieces then serve directly as cold dessert.
Recipe : Coconut milk pudding
Ingredients:
30 gm Bunga Raya Brand agar-agar stripe
2800 ml water
2 cups coconut milk
2 eggs
400 gm white sugar
Method of preparation:
1. Wash the agar-agar stripe, then boil in water till dissolved then filter and add in sugar.
2. Mix eggs with coconut milk and stir well.
3. Pour into agar-agar solution and mix till homogenously.
4. Then pour the mixture into mould. Leave to cool before chill well in refrigerator.
5. Take out and cut into pieces then serve directly as cold dessert.
Serving (2)
Recipe: Jelly
Ingredients:
30 gm Bunga Raya Brand agar-agar stripe
2800 ml water
2 pieces pandan leaves
400 gm white sugar
Method of preparation:
1. Boil water with pandan leaves for 5 minutes.
2. Add in sugar to boiling water and stir well for 1 minute.
3. Add in agar-agar stripe and cook under low heat for 20 minutes. ( add-in 3 drops of colourings if required )
4. Pour the mixture into mould.
Leave to cool before chill well in a refrigerator.
5. Take out and cut into pieces then serve directly as cold dessert.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Bunga Raya Agar-Agar Strip [30g]
Bunga Raya Agar-Agar Strip [30g]
Legal Disclaimers
This product is certified halal by Jakim. Suppliersā halal certification for local chicken/beef are from JAKIM/JAIN whilst imported beef/buffalo/lamb/mutton from Islamic bodies recognized by JAKIM in Australia, New Zealand, India
Ā Ā
Features
For preparing different kinds of dessert, Best seller recommended, Halal - Malaysia
Agar-Agar Strip
Ā Ā
Product Information
Third Party Logos
Halal-certified Local 'JAKIM'
Ā Ā
Third Party Logo Other Text
Halal-certified Local 'JAKIM' - MS 1500 : 2009, 1 109-09/2013
Ā Ā
Preparation and Storage
Recipes
Serving (1)
Recipe : Coconut milk pudding
Ingredients:
30 gm Bunga Raya Brand agar-agar stripe
2800 ml water
2 cups coconut milk
2 eggs
400 gm white sugar
Method of preparation:
1. Wash the agar-agar stripe, then boil in water till dissolved then filter and add in sugar.
2. Mix eggs with coconut milk and stir well.
3. Pour into agar-agar solution and mix till homogenously.
4. Then pour the mixture into mould. Leave to cool before chill well in refrigerator.
5. Take out and cut into pieces then serve directly as cold dessert.
Serving (2)
Recipe: Jelly
Ingredients:
30 gm Bunga Raya Brand agar-agar stripe
2800 ml water
2 pieces pandan leaves
400 gm white sugar
Method of preparation:
1. Boil water with pandan leaves for 5 minutes.
2. Add in sugar to boiling water and stir well for 1 minute.
3. Add in agar-agar stripe and cook under low heat for 20 minutes. ( add-in 3 drops of colourings if required )
4. Pour the mixture into mould.
Leave to cool before chill well in a refrigerator.
5. Take out and cut into pieces then serve directly as cold dessert.
Recipe : Coconut milk pudding
Ingredients:
30 gm Bunga Raya Brand agar-agar stripe
2800 ml water
2 cups coconut milk
2 eggs
400 gm white sugar
Method of preparation:
1. Wash the agar-agar stripe, then boil in water till dissolved then filter and add in sugar.
2. Mix eggs with coconut milk and stir well.
3. Pour into agar-agar solution and mix till homogenously.
4. Then pour the mixture into mould. Leave to cool before chill well in refrigerator.
5. Take out and cut into pieces then serve directly as cold dessert.
Serving (2)
Recipe: Jelly
Ingredients:
30 gm Bunga Raya Brand agar-agar stripe
2800 ml water
2 pieces pandan leaves
400 gm white sugar
Method of preparation:
1. Boil water with pandan leaves for 5 minutes.
2. Add in sugar to boiling water and stir well for 1 minute.
3. Add in agar-agar stripe and cook under low heat for 20 minutes. ( add-in 3 drops of colourings if required )
4. Pour the mixture into mould.
Leave to cool before chill well in a refrigerator.
5. Take out and cut into pieces then serve directly as cold dessert.
$0.56
Original: $1.88
-70%Bunga Raya Agar-Agar Strip [30g]ā
$1.88
$0.56Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Legal Disclaimers
This product is certified halal by Jakim. Suppliersā halal certification for local chicken/beef are from JAKIM/JAIN whilst imported beef/buffalo/lamb/mutton from Islamic bodies recognized by JAKIM in Australia, New Zealand, India
Ā Ā
Features
For preparing different kinds of dessert, Best seller recommended, Halal - Malaysia
Agar-Agar Strip
Ā Ā
Product Information
Third Party Logos
Halal-certified Local 'JAKIM'
Ā Ā
Third Party Logo Other Text
Halal-certified Local 'JAKIM' - MS 1500 : 2009, 1 109-09/2013
Ā Ā
Preparation and Storage
Recipes
Serving (1)
Recipe : Coconut milk pudding
Ingredients:
30 gm Bunga Raya Brand agar-agar stripe
2800 ml water
2 cups coconut milk
2 eggs
400 gm white sugar
Method of preparation:
1. Wash the agar-agar stripe, then boil in water till dissolved then filter and add in sugar.
2. Mix eggs with coconut milk and stir well.
3. Pour into agar-agar solution and mix till homogenously.
4. Then pour the mixture into mould. Leave to cool before chill well in refrigerator.
5. Take out and cut into pieces then serve directly as cold dessert.
Serving (2)
Recipe: Jelly
Ingredients:
30 gm Bunga Raya Brand agar-agar stripe
2800 ml water
2 pieces pandan leaves
400 gm white sugar
Method of preparation:
1. Boil water with pandan leaves for 5 minutes.
2. Add in sugar to boiling water and stir well for 1 minute.
3. Add in agar-agar stripe and cook under low heat for 20 minutes. ( add-in 3 drops of colourings if required )
4. Pour the mixture into mould.
Leave to cool before chill well in a refrigerator.
5. Take out and cut into pieces then serve directly as cold dessert.
Recipe : Coconut milk pudding
Ingredients:
30 gm Bunga Raya Brand agar-agar stripe
2800 ml water
2 cups coconut milk
2 eggs
400 gm white sugar
Method of preparation:
1. Wash the agar-agar stripe, then boil in water till dissolved then filter and add in sugar.
2. Mix eggs with coconut milk and stir well.
3. Pour into agar-agar solution and mix till homogenously.
4. Then pour the mixture into mould. Leave to cool before chill well in refrigerator.
5. Take out and cut into pieces then serve directly as cold dessert.
Serving (2)
Recipe: Jelly
Ingredients:
30 gm Bunga Raya Brand agar-agar stripe
2800 ml water
2 pieces pandan leaves
400 gm white sugar
Method of preparation:
1. Boil water with pandan leaves for 5 minutes.
2. Add in sugar to boiling water and stir well for 1 minute.
3. Add in agar-agar stripe and cook under low heat for 20 minutes. ( add-in 3 drops of colourings if required )
4. Pour the mixture into mould.
Leave to cool before chill well in a refrigerator.
5. Take out and cut into pieces then serve directly as cold dessert.
