This agar is mother’s favorite. This is also the very first one she shot out excitedly when I mentioned the Royal Selangor jelly challenge. It is easy to make with very little ingredients and more importantly, it is deliciously creamy and lightly sweetened.
The separation of clear and milky part of agar happened naturally, as water is heavier than coconut milk. After a few minutes, the coconut milk will float to the top of agar mixture. Just make sure you already pour the agar into containers before this happened.
On another lighter note, we have just renovated our front yard a couple of weeks ago. It is now very nice with its own little outdoor umbrella and yard furniture. We spend weekends sitting out reading and eating. Lately there are a lot of cone-shaped dessert involved. It took me many years to decently appreciate the beauty of tropical sunlight. It is one of the best aspects of living in the equator, although we have always taken it for granted and complained about it tirelessly.
Ready to make some jelly?
I used store-bought agar-agar, about 7g a pack. The liquid used is water and fresh coconut milk. If fresh is not available, canned or powdered can be used as substitute.
Some palm sugar and salt. I substituted some sugar in place of palm sugar, since the palm sugar I have is very dark and I didn’t want to end up with black-ish pudding.
Stir salt into coconut milk mixture. Set aside.
Combine sugar, palm sugar and half of water in a saucepan.
Cook sugar mixture over medium heat and let boil for a minute.
Strain sugar water into a clean container. Let cool.
Combine the rest of water and agar powder in a saucepan and stir till agar dissolves.
Cook agar over high heat.
When steam slightly comes off the agar, pour palm sugar mixture into the pan.
Cook agar and sugar mixture till boiling over high heat, stirring continuously.
Pour coconut mixture without delay and stir quickly for a couple of seconds. Turn off heat immediately. We don’t want the coconut milk to combine completely with the water and sugar. The less you stir, the more defined the layer formed.
All the moulds are to be prepared in advance. I propped the moulds upright inside a couple of mugs.
Pour the agar immediately into moulds.
Let cool in room temperature for an hour. Do not move agar at all before they set completely. After an hour, you can move them into the fridge. Leave overnight. Serve with shaved palm sugar. The recipe is enough to make 4 jelly cones.
I should have included the shots where I banged the mould against kitchen counter like a mad woman. Then I realized that they actually came off pretty nicely when they were properly set in the fridge, overnight. Like women, I supposed. You can’t really make them do things they don’t want to do. When it is time, they will surprise you.
Coconut Milk and Palm Sugar Agar, Agar Srikaya
20 g sugar
140 g palm sugar (gula melaka or gula merah)
750 cc water
7 g agar agar
250 g coconut milk
1/2 tsp salt
Melt sugar, palm sugar and 250 cc water in a saucepan and cook till boiling. Strain and let cool.
In another pan, combine water and agar. Stir till agar dissolve.
Pour sugar mixture into pan and cook over high heat, stirring continuously.
Cook until the mixture boils, about 6-8 minutes.
Pour coconut milk into agar and stir quickly for a couple of seconds.
Remove from heat and pour into prepared moulds immediately.
Let cool on standing without removing the agar until it sets and the mixture separate, about 1-2 hours.
Refrigerate and serve cool.