Agar-Agar Jelly & Dessert

Agar-agar Taro Coconut Milk Jelly Pudding | 芋头椰奶燕菜果冻布丁

Taro Coconut Milk Agar-agar is very tasty. It has 2 layers, sweet taro pudding layer at the base and savoury coconut pudding at the top. This sweet and salty combination is very tasty, you have to try this!

I thought of this Taro Pudding after I made the Pandan Kuih Talam Agar-agar Jelly Pudding. The idea came from our popular local Malaysian Kuih Talam. Then I thought, taro goes very well with coconut because we mix taro, sweet potato and coconut milk in our favourite Bubur Cha Cha dessert. It can’t go wrong right. After testing quite a few times, I finally managed to get the texture and taste that I like. So hopefully you will like it too!

Cooking Tips:

  • Mix the agar-agar powder, sugar and water well before cooking to prevent the jelly from forming clumps while cooking.
  • While cooking, mix often so that the jelly powder does not clumping.
  • Before pouring in the next layer of agar-agar liquid, make sure the first layer do NOT completely set. That is firm. If it sets, the next layer will not gel well.
  • When pouring in the next layer, pour gently at the corner, side so that the it doesn’t pierce through the next layer.
  • After pouring in the taro puree into the agar-agar mixture, stir gently so that the taro jelly layer is smooth.

FREQUENTLY ASKED QUESTIONS

What is Agar-agar?

Agar-agar is extracted from seaweed. It is plant based, hence, it is used by vegetarians or vegans as a substitute for gelatin. Agar-agar is widely available in Asia.

My jelly texture is too soft/firm, can I change the texture?

Yes, you can. The texture of the jelly is based on the ratio of water/liquid to agar-agar powder. So if you prefer softer texture, reduce the jelly powder or vice versa.

Why does my jelly not set?

Different brand of jelly powder have different liquid to agar-agar powder ratio. Generally the ratio is 1g powder = 100ml liquid but may differ from brand to brand.

What is the texture of agar-agar?

Agar-agar texture is more firm compared to gelatin. Hence it is not so jiggly and springy.

Why is my agar-agar watery after removing from the mold?

Agar-agar tend to release water upon removal from the mold. Recommend to remove from the mold just before serving to guest.

Troubleshooting – My jelly did not set, what can I do about it?

Step 1 – If it is your first time trying the recipe there is a test you can do. Before pouring into the mold, just scoop up a very little portion into a small saucer. Place it into the fridge to set. It should take about less than 5 minutes. Check the texture of the jelly. If you are happy with it, the proceed to pour into the mold. If it did not set, add more jelly powder (before adding the powder, dilute it in some room temperature water first) and boil the liquid again. If the texture is too stiff/hard, add more water and boil the liquid again.

Step 2 – If you have already poured into the mold and eventually find out that it did not set, you can pour the liquid into the pot again, add jelly powder, stir well and boil again. Then repeat the above step to test the jelly.

Agar-agar Taro Coconut Milk Jelly Pudding | 芋头椰奶燕菜果冻布丁

Agar-agar Taro Coconut Milk Jelly Pudding | 芋头椰奶燕菜果冻布丁

Yield: 20 cubes
Prep Time: 20 minutes
Cook Time: 50 minutes
Chill Time: 2 hours
Total Time: 3 hours 10 minutes

Taro Coconut Milk Agar-agar is very tasty. It has 2 layers, sweet taro pudding layer at the base and savoury coconut pudding at the top. This sweet and salty combination is very tasty, you have to try this!

Ingredients

White layer 白色层:

  • 3 grams agar-agar powder 燕菜粉 3克
  • 40 grams sugar 糖 40克
  • 200 ml water (room temperature) 水,室温度 200克
  • 200 ml coconut milk 椰奶 200毫升
  • 1/4 teaspoon salt 盐 1/4茶匙
  • 1-2 pandan leaves 香兰叶 1-2片

Purple layer 紫色层:

  • 7 grams agar-agar powder 燕菜粉 7克
  • 100 grams taro (after peeled) + 50 ml water 芋头 (去皮)100克 + 50毫升水
  • 500 ml purple sweet potato liquid 紫薯汁 500毫升
  • 200 ml coconut milk 椰奶 200 毫升
  • 145 grams sugar 糖 145克
  • 1/8 teaspoon salt 盐 1/8茶匙
  • 2-3 pandan leaves 香兰叶 2-3 片

Prepare purple sweet potato liquid (紫薯汁):

  • 100-150 grams purple sweet potato (after peeled) 紫薯 (去皮)150克
  • 600 ml water for boiling 水,600毫升
  • 2 pandan leaves 香兰叶 2片
  • top up water up to 500 ml after boiling the sweet potato 煮了,水加上紫薯汁到500毫升

Kitchen tools

  • 7 inch square mold

Instructions

  1. Peel off skin and cut Taro into small cubes, steam on medium heat until soft, about 20-25 minutes.
  2. Cut purple sweet potato into large chunks. Place in a pot with water and pandan leaves, bring to boil, then simmer for 20-25 minutes. Strain liquid, add water until the mixture reaches 500 ml.
  3. Once the taro is soft, place in a blender with water. Blend until it becomes a puree.
  4. Transfer the taro puree into a large bowl, add coconut milk. Mix gently and set aside.
  5. In a pot, prepare the white layer, add agar-agar, sugar, water and pandan leaves, mix well. Low heat, bring to a boil. Mix occasionally while cooking to avoid any lumps. Add coconut milk and salt. Mix well and cook on lowest heat. Once you see steam, it is ready. Remove the leaves.
  6. Rinse mold with water before in the white layer (easier to remove the jelly later). Use a sieve, pour the while layer into the mold. Remove any air bubbles. Leave aside to set slightly.
  7. In a pot, prepare the taro layer, add agar-agar powder, sugar, sweet potato liquid (note: there will be some pulp at the base, do not add in as we want the jelly to be smooth). Mix well. On low heat, cook until it boils. Stir occasionally to avoid any lumps.
  8. Once it boils, reduce to lowest heat, add taro puree and salt. Stir gently so that the jelly is smooth. Cook until there is steam and when you taste it, the texture is smooth.
  9. When the white layer is slightly set (note: do not let it set completely, the 2 layers won't gell well), pour in the purple layer.
  10. Place a sieve. Use a ladle, gently pour near the sides so that it doesn't piece through the while layer.
  11. Do not move the mold after pouring in the purple layer, it will crack. Let it set at room temperature.
  12. Once firm, place in the fridge to chill for 2 hours.
  13. Remove from mold and cut into serving size.

Notes

  1. Before pouring in the next layer of agar-agar liquid, make sure the first layer do NOT completely set. That is firm. If it sets, the next layer will not gel well.
  2. When pouring in the next layer, pour gently at the corner, side so that the it doesn't pierce through the next layer.
  3. Mix the agar-agar powder, sugar and water well before cooking to avoid lumps from forming.
  4. While cooking, mix occasionally to avoid lumps from forming.

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