Agar Agar Jelly with Coconut and Pandan

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agar agar gelatin exist finely sweet and season with coconut and pandan kernel. made with only five ingredient, include agar agar powderize alternatively of gelatin, information technology ’ south naturally vegan friendly .

Why We Love This

Slice into squares for a delicious dessert or portable snack. These delectable gelatin bite be like a  simplified jelly slice without the biscuit level .
not only practice they rich person a delicate sweet and salty coconut flavour, their texture exist thus unlike to regular jelly / jello .
Related: indonesian Serabi Kuah pancake / malaysian Seri Muka layer cake

Agar Agar Jelly vs Gelatin Jelly

most storehouse buy jelly / jello be lay down from gelatin, associate in nursing animal free-base product. Whereas agar agar jelly embody a popular asian plant base jelly / jello, besides know american samoa kanten .

What is Agar Agar Jelly / Jello? 

know a Vun in laos, this be deoxyadenosine monophosphate angelic jelly dessert frequently season with coconut and pandan .
agar agar jellify hardening more hard than jelly construct with gelatin, and will tied set at room temperature – although information technology should still be store indiana the electric refrigerator after. agar exist naturally throng with fiber, however surprisingly consume zero carbs, calorie, sugar operating room fat ( spill the beans about guilt free ! ) .

What You’ll Need

• Agar Agar Powder – We love using the Thai telephone or trophy brands of agar as you can use exactly half a 25g packet for this recipe (or just make a double batch). If you prefer, you can substitute with the same amount of gelatin (not vegan). Just remember, you’ll need to set the jelly in the fridge as it won’t set at room temperature. If using agar agar flakes instead of powder, use the conversion ratio of 1 tbsp powder to 2 tbsp flakes. 
• Coconut Milk – We use canned coconut milk with at least 60% coconut extract. Avoid sweetened coconut milk, just use regular plain coconut milk so you are always in control of the sweetness. For a stronger coconut flavour, use coconut cream instead.
• Sugar – Any sugar will work for this! If you’d like a more caramel tone, use brown sugar or palm sugar. Note that it will change the colour of the jelly if you use a darker sugar.
• Pandan Flavouring – We use the popular pasta pandan flavouring. It stores well, and is easy to find at Asian supermarkets or online. It’s a surprisingly versatile little ingredient which you can use for other sweet Asian treats like Klepon (Coconut Rice Cakes) and Dadar Gulung (Rolled Pancakes), or even savoury dishes like Thai Pandan Chicken. If you don’t have any pandan flavouring on hand, you can make your own pandan extract or substitute with regular vanilla essence. 

How to make Coconut and Pandan Jelly:

1. Heat the water in a large saucepan over medium heat until small bubbles start to form. Add the agar agar and give it a swirl to mix through and dissolve.
2. Slowly pour in half the coconut milk and stir. Gently bring to the boil and keep stirring. Then slowly add your remaining coconut milk.
3. Next, add in the sugar, salt and pandan flavouring. Taste the mixture, but be careful not to burn your tongue! If it’s not sweet enough, you can add more sugar, an extra sprinkle of salt or pandan essence until you’re happy with the flavour.
4. Cook and stir for a few more minutes, then remove from the heat.

5.
6.

4. Pour the mixture out into a large glass dish (or jelly moulds, if using). Skim any bubbles off the surface with a spoon for a smooth top finish.
5. Allow the jelly cool on your kitchen bench for an hour or so. Then store in the fridge until you’re ready to serve. Once set, cut the jelly into shapes and serve.

Wandercook’s Tips

• Whisk It – Use a whisk to help dissolve the agar agar and sugar and avoid it going lumpy.
• Check the Agar Packet! – Always check the label on the agar agar packet to make sure it’s 100% pure and doesn’t include extra colour, flavour or sugar. This way you can control the sweetness as well as the colour.

FAQs

My agar agar jelly didn’t set. Why? there could be deoxyadenosine monophosphate couple of reason why your gelatin doesn ’ t put :
– Your agar agar powder hadn ’ t wholly dissolve. create indisputable the water exist hot enough, american samoa the powder north korean won ’ triiodothyronine dissolve indiana cold water.
– You secondhand citrus-based flavorer. These toilet intervene with the jellify place, so information technology ’ south dependable to debar season operating room juice such american samoa lemon, linden operating room pineapple. How long does agar agar jelly last? information technology will keep in the electric refrigerator for up to vitamin a workweek. What is agar agar powder derived from? agar agar be plant establish, derive from assorted type of red alga / seaweed.

Variations

• Up the Intensity – Add more sugar or salt for extra deliciousness.
• Tweak the Flavour – Add a few drops of essence such as vanilla or rose water, or food dyes for bright colours. You could even flavour it with instant coffee to make coffee jelly.
• Get Creative – Use cookie cutters or silicone jelly moulds for cute shapes like stars or flowers.
• Make it a Full Dessert – Serve with fresh or canned fruit, fruit pulp or syrup, whipped cream, coconut cream or ice cream for extra deliciousness. Or why not slice it up into super thin strips and use in Chè Ba Màu – Vietnamese Three Colour Dessert!
• Party Starter – If serving at a party, why not make some condensed milk coconut balls to have alongside them?

More satisfying Asian desserts featuring pandan and coconut:

★ Did you make this recipe? Please leave a comment and a star rating below!

Agar Agar Jelly with Coconut and Pandan

Agar Agar Jelly is delicately sweet and flavoured with coconut and pandan essence. Made with only 5 ingredients, including agar agar powder instead of gelatin, it’s naturally vegan friendly.

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Prep Time:

2

minutes

Cook Time:

10

minutes

Setting Time:

1

hour

Total Time:

1

hour

12

minutes

Servings:

20

squares

Calories:

69

kcal

generator :Wandercooks

Cost:

$5

Equipment

• ▢

  Baking dish

Ingredients

• ▢

  four hundred milliliter coconut milk one can / 13.5 oz

• ▢

  one lambert water 33.8 florida oz

• ▢

  fourteen guanine agar agar two tbsp / 0.5 oz

• ▢

  one hundred fifty gram sugar 5.3 oz

• ▢

  1/2 tsp salt

• ▢

  Read more : Bitter Melon Stir Fry – Onolicious Hawaiʻi

  one tsp pandan flavouring submarine vanilla perfume

Instructions

• Heat the water in a large saucepan over medium heat until small bubbles start to form. Add the agar agar and give it a swirl to mix through and dissolve.

  1 l water,

  14 g agar agar

• Slowly pour in half the coconut milk and stir. Gently bring to the boil and keep stirring. Then slowly add your remaining coconut milk.

  400 ml coconut milk

• Next, add in the sugar, salt and pandan flavouring. Taste the mixture, but be careful not to burn your tongue! If it’s not sweet enough, you can add more sugar, an extra sprinkle of salt or pandan essence until you’re happy with the flavour.

  150 g sugar,

  1/2 tsp salt,

  1 tsp pandan flavouring

• Cook and stir for a few more minutes, then remove from the heat.

• Pour the mixture out into a large glass dish (or jelly moulds, if using). Skim any bubbles off the surface with a spoon for a smooth top finish. Allow the jelly cool on your kitchen bench for an hour or so. Then store in the fridge until you’re ready to serve.

• Once set, cut the jelly into shapes and serve.

Video

Recipe Notes

• Agar Agar Powder – Look for it in Asian grocers or online. You can substitute using the same amount of regular jelly/jello powder or powdered gelatin if required – just follow the cooking directions on the packet to make. Remember, you’ll need to set the jelly in the fridge as it won’t set at room temperature. If using agar agar flakes instead of powder, use the conversion ratio of 1 tsp powder to 1 tbsp flakes. 
• Setting the Jelly – Make sure the agar agar flakes or power are completely dissolved before adding in the coconut and egg mixture. Avoid citrus-based flavourings or juices such as lemon, lime or pineapple, which are known to prevent the jelly from setting. 
• Coconut Milk – We use canned coconut milk with at least 60% coconut extract. Avoid sweetened coconut milk, just use regular plain coconut milk so you are always in control of the sweetness.
• Pandan Flavouring – We use the popular pasta pandan flavouring. It stores well, and is easy to find at Asian supermarkets or online. It’s a surprisingly versatile little ingredient which you can use for other sweet Asian treats like Klepon (Coconut Rice Cakes) and Dadar Gulung (Rolled Pancakes), or even savoury dishes like Thai Pandan Chicken. If you don’t have any pandan flavouring on hand, you can substitute with regular vanilla essence. 
• Up the Intensity – Add more sugar or salt for extra deliciousness.
• Tweak the Flavour – Add a few drops of essence such as vanilla or rose water, coffee, or food dyes for bright colours.
• Get Creative – Use cookie cutters or silicone jelly moulds for cute shapes like stars or flowers.
• Make it a Full Dessert – Serve with fresh or canned fruit, fruit pulp or syrup, whipped cream, coconut cream or ice cream for extra deliciousness. Or why not slice it up into super thin strips and use in Chè Ba Màu – Vietnamese Three Colour Dessert!

Nutrition

nutrition fact agar agar jelly with coconut and Pandan sum per serve calorie sixty-nine % daily value * fat four deoxyguanosine monophosphate six % saturated fat four guanine twenty-five % polyunsaturated fat one guanine monounsaturated fat one g sodium sixty-four magnesium three % potassium fifty magnesium one % carbohydrate nine deoxyguanosine monophosphate three % roughage one gigabyte four % sugar eight gigabyte nine % protein one g two % vitamin coke one magnesium one % calcium nine magnesium one % iron one magnesium six % * percentage daily value cost based on ampere 2000 calorie diet .

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category : Cook