I don't make agar-agar very often. That day my colleague emailed the photo of this dessert to me and I thought why not make this since the weather is so hot. I made twice but I dont know why the coconut milk and sugar didnt separate into two layers? Is it because I stirred when coconut milk was added?
Well, even if it didnt separate into two layers, it was still a very nice dessert for a hot day.
Palm Sugar And Coconut Milk Jelly adapted from Seasaltwithfood
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.