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 and is plant-based. It works like gelatin and is often used to make jelly, especially in Asia. Being plant based, it has become very popular amongst vegetarians or vegans as a substitute for gelatin. It is odorless and does not contribute much taste to the jelly, perhaps just a slight hint of fragrance.

Agar-agar comes in powder form or strips. You can substitute agar-agar powder with agar-agar strips if preferred.

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?

Not enough agar-agar powder used. 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.

Agar-agar starts to activate its gelling properties when the liquid is heated above 80-90°C. So it is necessary to make sure the liquid is cooked until it is boiling. Then leave to cool to room temperature. It will start to solidify below 40°C.

What is the texture of agar-agar?

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

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 small portion of the liquid 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), pour into the existing jelly liquid and heat up the liquid again. Redo the test and once you are happy with the texture, pour into the mould

Vice versa, if you find the texture of the jelly is too stiff/hard, add more water into the existing jelly liquid and heat up the liquid again. Redo the test and once you are happy with the texture, pour into the mould

Step 2 – If you have already poured into the mold and eventually find out that it did not set. Don’t throw it away! You can always fix it. Just simply place the liquid into a pot, add jelly powder, mix well and reheat again. Then repeat the above step 1 to test the jelly.

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!

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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.