Coconut Agar-Agar

Agar-agar, is essentially the Malay language for jelly. The gelatin is derived from seaweed and yes, it is very friendly to vegans.

If you are more familiar with the western version of jelly/jello, the agar-agar is of a much firmer texture. How much firmer? Well, once the agar-agar sets, no matter how much you agitate it, it will not quiver or shake like...mmm, jelly?

Whatever the case, its a well loved treat especially in our warm weather.

Wanting something very local, I used coconut milk. It has a rich creamy and sweet taste and when paired with agar-agar, it somehow gives a certain hint of luxury to this simple dessert.

Ingredients

25g Agar-Agar Powder
100ml Water
900ml Water, hot
3 pcs Srewpine (Pandan) Leaves, tied into a knot
200g Sugar
200g Coconut Milk
Salt, a pinch

1. Dissolve agar-agar powder in about 100ml water. Then pour into hot water. This is to ensure that the mixture will be smooth.
2. Over medium heat, add sugar and srewpine leaves. Simmer for about 15 minutes, stirring occasionally.
3. Pour out about 2/3 of the agar-agar into a mould or moulds.
4. Add coconut milk into remaining 1/3, bring to a gentle boil. Add salt and remove from heat.
5. Once the 2/3 agar-agar is about to set, gently pour the 1/3 coconut agar-agar mixture over.
6. Leave to set.

7. Served chilled.