My first attempt on this failed to have the sugar and coconut milk separated. Very reluctant to rest the case, so I decided to try again. Yeah .... can you see the sugar and milk layers? So never give up so easily ....
Recipe Source: seasaltwithfood
500ml (2 cups) water
150g Palm Sugar, roughly chopped
1 pkt agar-agar powder (12gm) (original 3 tsp)
1 pandan leaf, tied into a knot
500ml coconut milk (original 300ml)
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 completed dissolves.
- 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 and a coconut layer.