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Sugar-coated Golden Egg Strands (Jala Mas) Recipe

Sugar-coated Golden Egg Strands (Jala Mas) Recipe

Sugar-coated Golden Egg Strands (Jala Mas) Recipe

This dessert is usually prepared for special occasions such as an engagement ceremony. This dish uses only egg yolks to give the golden colour of the egg strands. It is however a tricky dish to make and requires a good amount of skill and practice to turn out perfect pieces.

Ingredients :

    • 20 egg yolks
    • 2 cups (500 ml) water (the ratio of sugar to water is 2:1)
    • 1 kg (2 cups) sugar
    • 3 cloves
    • 1 pandanus leaf, raked lengthwise with a fork, tied into a knot
    • Muslin cloth
    • Banana leaf, shaped into a cone, large enough to hold in the hand and secure edges with pointed wooden toothpick or alternatively use any plastic container with pointed open end
    • Long skewer or bamboo chopstick

Method :

    1. Whisk and beat the egg yolks in a mixing bowl until light and fluffy. Strain the egg mixture through a muslin cloth into another bowl.
    2. Bring the water, sugar, cloves and pandanus leaf to a boil in a large round shallow saucepan over low heat. Remove the pandanus leaf, reduce the heat and allow the mixture to simmer.
    3. Make a tiny hole in the banana cone by cutting off the pointed end of the cone. This is to allow the egg mixture to flow out in a tiny stream.
    4. Hold the cone over the saucepan, scoop the egg mixture into the cone. As the stream of egg mixture flows from the cone into the simmering sugar syrup, move the cone back and forth so that the egg mixture forms horizontal strands on the surface of the syrup. Allow the egg strands to cook for 1 minute, then scoop up the cooked egg strands with a skewer or chopstick and place it on a strainer to drain the excess syrup. Continue making more egg strands using the cone until all the egg mixture is used up.
    5. Fold up each egg strand lengthwise and arrange on a plate. This makes about 12 portions. The leftover sugar syrup may be kept for other uses.

The sugar syrup may evaporate and thicken after many egg strands have been cooked. Add a little water, 2 tablespoons at a time, to bring the syrup back to its initial consistency.

Serves 4–6
Preparation time : 10 mins
Cooking time : 25 mins