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Palm Sugar And Coconut Milk Jelly


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
(Printable Recipe)

Ingredients

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

Method

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.
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Comments

  1. AnonymousMay 1, 2010 at 2:27 PM

    Palm sugar and coconut milk....my favourite combination! Will most definitely be making this jelly as soon as I can. Thanks for posting this recipe.

    ReplyDelete
  2. azeliaMay 1, 2010 at 2:45 PM

    I'm guessing the palm sugar gives the coconut milk that dark colour?

    what taste does the pandan leaf give?

    ReplyDelete
  3. Angie TeeMay 1, 2010 at 3:07 PM

    @Anonymous: Perfect! Thanks and you're most welcome.

    ReplyDelete
  4. Angie TeeMay 1, 2010 at 3:19 PM

    @azelia: Correct! Pandan leaf has an earthy, refreshing fragrance taste that enriches coconut milk, and many other sweet desserts.

    ReplyDelete
  5. UnknownMay 1, 2010 at 4:58 PM

    Those are beautiful! I need to venture out to find some pandan leaf and Agar-Agar powder.
    I can have all of the ingredients listed here! Sometimes I have to modify due to gluten and casein intolerances.

    ReplyDelete
  6. azeliaMay 3, 2010 at 4:51 AM

    hi Angie...if like me you can't get hold of Pandan...I'm guessing you could flavour the coconut with other flavours?

    ...lemongrass, lime, vanilla?

    ReplyDelete
  7. The CilantropistMay 3, 2010 at 10:07 AM

    These are so beautiful and exotic! I think I need to find these ingredients...

    ReplyDelete
  8. UnknownMay 6, 2010 at 6:19 PM

    That's sooo pretty! I really like agar-agar and anything else jelly-ish. I still haven't found pandan leaf but I know it's because I'm just not looking hard enough!

    ReplyDelete
  9. terryDecember 9, 2010 at 2:12 AM

    Hi, I know this is an old post but I just stumbled across it - great blog by the way - and tried the recipe today. It turned out great & tastes good too, an excellent finish to a spicy asian dinner. Only problem is mine is very pale compared to the photo you show. The bottom part is white and the jelly almost clear - yours look s so much better. Can you think of a reason for this?

    ReplyDelete
  10. AnonymousMarch 28, 2011 at 3:42 PM

    do you use the malaysian style palm sugar that's dark or the thai light coloured ones? it's a bit difficult to get the dark ones here but i think i can manage to find the light one~~

    ReplyDelete
  11. Angie TeeMarch 28, 2011 at 4:25 PM

    @kiut-me: Yes, I used the Malaysian Palm sugar. It's available here in Vancouver.

    ReplyDelete
  12. AnonymousApril 4, 2011 at 2:52 AM

    Hi! Your pic really looks appetizing however i am facing a problem as i do not know why mine doesn't seem to form into 2 layers even after being cooled for a long time? Please advise me thanks.

    ReplyDelete
  13. Angie TeeApril 5, 2011 at 11:04 PM

    @Anonymous: Thanks. In order to have two separate layers of jelly, you have to remove the mixture from the heat immediately when the coconut milk starts to boil. I guess practice makes perfect, good luck.

    ReplyDelete
  14. AnonymousAugust 14, 2011 at 6:01 PM

    Angie,
    Thanks for sharing this recipe. This is delicious! I made it today and there were two layers, much to much excitement. However, the lighter layer is very thin. Do you have any advice as to how to make the lighter layer thicker like yours? Thanks! :)

    Kelise

    ReplyDelete
  15. teoailiNovember 24, 2011 at 9:26 PM

    Hi Angie, I tried this recipe yesterday. I put in about 6gm of gelatin powder as I don't have agar agar powder. Till now, the jelly still hasn't solidified and it also does not have 2 layers at all. A few questions here : can I replace agar agar powder with gelatin powder? Is 3tsp of agar agar powder equivalent to 6gm? How do I achieve the 2 layer effect? Thanks for your help and appreciate it!

    ReplyDelete
  16. Angie TeeNovember 24, 2011 at 10:36 PM

    @teoaili: I'm not sure this recipe work with gelatin. Anyway, the coconut and palm sugar should separate by itself.

    ReplyDelete
  17. Yummy BakesFebruary 29, 2012 at 1:22 AM

    I tried this last week but my sugar and coconut milk did not separate into 2 layers like yours. Do you know why?

    ReplyDelete
  18. Angie TeeFebruary 29, 2012 at 9:56 PM

    @YummyBakes: The separation of the coconut milk and jelly should happen naturally. Try not to over boil the coconut milk too.

    ReplyDelete

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