Today, I am posting a dessert recipe that is based on a famous South East Asian drink, the addictive "Michael Jackson"! I know, many of you are probably saying "what?". Instead of posting the well known drink, what I have here is a refreshing and tasty jelly version. The dessert basically contains organic soybean milk, agar-agar powder, and mixed with lots of diced grass jelly. Resulting in the contrasting "Black and White" effect, another reason for the name I guess. There are several thoughts on how the name was coined, click here, Serious Eats, The Star, access Hollywood, AOL Music, and The Telegraph, for some humorous references on this subject. Anyway, all the ingredients for this recipe are easily available here in North America. I hope you will give this Asian "Michael Jackson" dessert recipe a try! Enjoy!
"Michael Jackson" Black And White Jelly
3 Cups (750 ml) Organic Unsweetened Soybean Milk
2 Pandan (Screwpine) Leaves, washed and knotted
4 to 5 Tbsp Sugar
2 tsp Agar-Agar Powder
½ Can Grass Jelly, diced (I used Wonderfarm brand)
6 x 9 inches rectangular baking dish
In a medium saucepan, combine soybean milk, Pandan leaves, sugar, and agar-agar powder and bring it to the boil. Reduce the heat and simmer until the agar-agar and sugar completely dissolves, about 8 to 10 minutes.
Take the pan off the heat immediately, and discard the Pandan leaves. Strain the contents into a baking dish. Set aside to cool for about 5 minutes, and scattered the grass jelly into the soybean mixture. When cool, chill the jelly in the refrigerator. Cut as desired and serve chilled.