This Coconut Milk Brown Sugar Agar-agar Jelly is very simple. This agar-agar jelly has a layer of coconut milk custard at the top and agar-agar jelly at the bottom. The beauty of this agar-agar jelly dessert is there is no need to do two separate layers to achieve this layering effect. After cooking, the agar-agar jelly will naturally separate into 2 layers. There are a few important steps which I’ll share in this video. There are two common versions for this agar-agar jelly, a vegan version and another version with eggs. This recipe is adapted from My Kitchen Snippets
Important updates and tips:
- After adding the coconut milk and salt into the pot, make sure to bring it to boiling point for the layers to separate naturally.
- When pouring the Agar-agar jelly mixture into the mold, pour it through a sieve to get a smooth coconut texture.
- The agar-agar texture for this recipe is slightly firm. The firmness of the agar-agar jelly depends on the water amount, if you prefer softer texture, can add 100 ml water
- Adjust sweetness to taste.
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.
Brown Sugar Coconut Milk Agar-agar Jelly Pudding :: 红糖椰奶燕菜布丁
Ingredients
Kitchen Tools used
- 7 inch by 7 inch mold
Ingredients
- 10 grams agar-agar powder 燕菜粉 10克
- 200 grams brown sugar 红糖 200克
- 800 ml water （room temperature) 水，室温度 800毫升
- 5-6 pandan leaves 香兰叶 5-6片
- 200 ml coconut milk 椰奶 200毫升
- 1/4 teaspoon salt 盐 1/4茶匙
Instructions
- Place the agar-agar powder, sugar, water and pandan leaves in a large pot. Mix well.
- On low heat, bring the mixture to a boil, mix occasionally so that lumps do not form
- Pour in the coconut milk and salt. If you use pasteurised coconut milk, I like "KARA" brand for this recipe. Mix well.
- Continue with low to medium heat, bring to a boil. The mixture has to be boiled for it to separate automatically to 2 layers.
- Off the stove. Remove all the pandan leaves.
- Pour into a mould. Pour through a sieve to get a smooth coconut texture. Remove air bubbles.
- Let it set at room temperature.
- Once set, place in the fridge to chill. Cut into pieces. Serve cold.
Notes
- When pouring the Agar-agar jelly mixture into the mold, pour it through a sieve to get a smooth coconut texture.
- After adding the coconut milk and salt into the pot, make sure to bring it to boiling point for the layers to separate naturally.
- Adjust sweetness to taste.
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Try My other agar-agar recipe:
LycLychee Agar-agar Jelly | 荔枝燕菜果冻糕
Kuih Lapis Agar agar Jelly | 分层燕菜果冻糕: