Corn and Coconut Agar #20

It is another agar recipe. If you wonder why I never post jelly recipe using gelatin, it is because I don’t really know how to work with it. I grew up eating agar for our version of jell-o and it is what I am doing again.

One more agar recipe, with palm sugar, grated coconut and corn. This is a simple and homey dessert often served at home. It is easy, delicious and non-fussy. All three main ingredients are crunchy, it is a dessert with serious bite. The agar is not that sweet, the main sweetener is palm sugar, which gives it an earthy kind of sweetness. The brown color depends on the quality of the palm sugar (or gula melaka) used. The darker the palm sugar used, the more brown it would be. Do taste before pouring into mould. Add more sugar if it is not sweet enough.

Grate fresh coconut flesh as coarse as possible.

I used young coconut that is not too young. Young coconut flesh will not grate well, but it can be sliced thinly.

I boiled a corn and cut the kernels off the cob.

Combine palm sugar and sugar in a small saucepan.

Add a bit of water into the saucepan and bring it to a quick boil.

Strain the sugar syrup and set aside.

Combine the rest of water and agar powder in a small pot. Stir until the agar dissolved.

Start cooking the agar over medium heat and add sugar syrup into the pot.

Bring the mixture to a full boil, about 5 minutes.

Add grated coconut and corns into the pot.

Stir the mixture continuously.

When the mixture boils again, turn off the heat immediately.

Pour agar into prepared mould.

It was one of my quickest jelly post. I left for work pretty early this morning.


Corn and coconut agar

Makes 6 servings


900 ml water
100 g palm sugar
50 g sugar
150 g fresh grated coconut
150 g boiled corn kernel
7 g agar-agar powder


Combine 100 ml water with palm sugar and sugar in a saucepan, bring them to a boil.
Strain syrup and set aside for later use.
In a medium sized pot, stir the rest of water and agar powder until the agar dissolved.
Turn on heat and cook the agar mixture and syrup until boiling, stirring continuously, about 5 minutes.
Add coconut and corn kernels into the mixture and bring to a boil again.
Turn off heat and pour into prepared moulds.
Leave on kitchen counter until cool.
Refrigerate until firm before serving.

This post is part of Royal Selangor 30 Day ChallengeGet Your Jelly on. The special Nick Munro pewter jelly mould is provided by Royal Selangor.

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