- 1/4 ounce (7g) agar-agar strands or 4 teaspoons agar-agar powder
- 1 (14 fluid ounce) can (400 ml) coconut milk
- 1 1/2 cups (375 ml) water
- 1/2 cup (125 ml) canned coconut cream
- 1/2 cup (125g) sugar
- Rose water to flavor
- Soak the strands of agar-agar in cold water overnight or at least
1 hour. Drain and measure. There should be 1 1/2 cups, loosely packed.
- Put the strands with coconut milk and water into a saucepan and stir constantly while bringing to the boil. Add sugar and keep stirring
and simmering 10-15 minutes or until all the strands are completely
- If using agar-agar powder, sprinkle over the coconut milk, add sugar
and simmer for 10 minutes. Remove from heat and stir in the coconut
- Flavor to taste, then pour into a dish rinsed out with cold water and allow to set. Cut into diamond shapes or squares. This firm jelly
is meant to be picked up with the fingers.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon
(Periplus Editions, 1998)
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