Bituoy & Pumpkin Dessert ( Won Fug Thong Bia Tai )
This is a two layer dessert, a jelly bottom layer and a top creamy layer that comes from mashed pumpkin. It's the combination of the two textures that make this a nice dessert. The flavouring for the green one is Bi-Tuoy (the bubblegum flavouring made from Pandan leaves). You can also buy pandan essence in shops if you can't get the leaves. Ingredients For Lower Layer 20 gms Bi Tuoy (Pandan) Leaves 300 ml Water 100 gms Sugar 5 gms Agar Agar Jelly Powder Ingredients for Pumpkin Layer 230 ml Coconut Milk 100 gms Pumpkin 20 gms Sugar A Pinch of Salt 5 gms Agar Agar Jelly Preparation 1. Lower Layer: Blend the bituoy leaves with water, bring the mix to the boil and simmer for a minute. Strain into a second pan you keep the green liquid and throw away the leaf pulp. 2. Add the sugar and agar to the hot green liquid and stir until dissolved. Pour into a tray and leave to cool and set with the tray at a slant, it makes for a prettier effect. 3. Pumpkin Layer: Cut the pumpkin into