I am posting this delicious Malaysian jelly dessert, Palm Sugar And Coconut Milk Jelly recipe today. Asian jelly desserts are made using agar agar (gelatin’s vegetarian counterpart), which is derived from various versions of seaweed. Agar agar has very high fiber content. As you can see, when the mixture cools and solidify, the translucent jelly will settle at the lower layer and the lighter density coconut cream floats to the top. Do try this light and refreshing recipe. Tell me what you think, if you like it, I will be happy to share another one of my favorite agar agar recipe with you. Enjoy!
Recipe adapted from Malaysian Cakes And Desserts by Rohani Jelani
Palm Sugar And Coconut Milk Jelly
500 ml (2 Cups) Water
150 g Palm Sugar, roughly chopped
3 tsp Agar-Agar Powder
1 Pandan Leaf, tied into a knot
300 ml (1 ¼ Cups) Coconut Milk
Pinch of Sea Salt
Place water, sugar, agar-agar powder and pandan leaf in a roomy pan and bring to the boil. Lower the heat and simmer until agar-agar powder completely dissolves, about 15 to 20 minutes.
Remove pandan leaf. Stir in the salt into the coconut milk and pour this into the jelly. Return the mixture to the boil then immediately remove from the heat.
Pour the jelly into a glass dish or jelly mould and leave undisturbed until set. When cool, chill the jelly in the refrigerator. The jelly should separate nicely into 2 layers-a clear palm sugar layers and a coconut layer.