Easy Jelly Recipe: Coconut Milk Jelly with Palm Sugar

The best way to learn how to make new dessert is to get your best buddies to share with you their recipes online.

One of my best buddy who had just developed a passion for baking and cooking, had been experimenting lots of local recipes lately , which Agar-Agar Santan Gula Melaka ( also known as Coconut Milk Jelly with Palm Sugar ) was one of the dessert recipe I wanted to try out

She had uploaded the latest photo of her delicious dessert at FB and shared her recipe with us.

Unfortunately, I was out of palm sugar…

So, it happened that I was doing grocery shopping at Jusco Hypermarket, looking around at the spice department, found a wide range of cooking spice and herbs commonly used in the market.

Ingredients introduction:

#1-Palm Sugar

Palm sugar is known as “Gula Melaka” locally.

It is extracted from the sap of the Palmyra Palm, found in large amount in Melaka, Southern Malaysia

palm Sugar- wikipedia

There were 2 types of palm sugar available:

-finely grind palm sugar sold in packets

-cylinder shape of raw palm sugar compact in bulk

I chose the raw palm sugar because it gives the original sweet palm sugar flavor compare to the grind packs.

All you have to do is grate the block of raw palm sugar against the grater.

However, you need to slip in a plastic gloves into your hand or use a plastic bag to hover over the raw sugar since it will melt in your hand due to the heat when grating.

As you can see raw palm sugar gives the natural dark brown color to the jelly texture.

If you are using brown sugar or grind palm sugar, the color would be a little lighter and less sweeten, taste almost alike white sugar jelly.

#2-Coconut milk

Try to use fresh coconut milk if possible.

You can buy fresh grated coconut from the local grocery shop in the morning.

Use it on the same day in order to obtain the maximum quality, sweet taste and milky texture.

If you can’t buy any, buy a packet of coconut milk powder, mix with 200ml warm water, stir until diluted.

Alternatively, you can buy a box of prepacked coconut milk, locally called “santan”.

However, you must know that both coconut milk powder and prepacked box are less sweet, watery, beyond the taste of the original coconut milk.

Jelly strips – by peachpurple

#3-Jelly

Just in case you do not know, Jelly is known as “Agar-Agar” in Malay language.

Jelly is made from algae, which I didn’t know!

Jelly is naturally transparent in color, long strips, wrinkled and dried up under the sun.

Jelly comes in 2 types:

– jelly strips, sold in long plastic packets, a few strips in a pack.

-powdery form sold in a small box ( when you mix the whole packet with warm or hot water, it dilutes immediately, form into a thick sticky solution)

I would recommend you to buy the jelly strips because you can see the wonder of how the jelly strips turn soft when soaked into a bowl of water.

Then, the jelly strips will diluted throughly into a pot of hot water as you stir, form into a thick solution pretty quickly.

It is hot thick and sticky liquid when cooked

Jelly is one of the most common quick to prepare dessert with less ingredients but takes at least 2 hours of more to firm and chill it before you can consume it.

How to make  Coconut Milk  Jelly with Palm Sugar 

Ingredients:

-1 packet of agar-agar powder ( 10g)

-2 pieces of Pandan leaves ( screwpine)- tie into knots

– 210g palm sugar ( known as gula Melaka)

-750ml water

-200ml coconut milk ( freshly grated mix with 200ml water, squeezed)

-1 Grade A egg

Step by step instructions

• Mix the agar-agar powder into a pot of water, palm sugar and knotted Pandan Leaves into it. Bring to boil under medium heat.
• In a bowl, mix coconut milk with beaten egg. Mix well.
• When the agar-agar mixture is boiling, palm sugar had diluted, pour in the coconut milk and beaten egg gradually, keep stirring while you pour the solution into the pot.
• Kep stirring the agar-agar mixture in order for the ingredients to blend well, don’t allow them to clump together.
• Turn off the heat.
• Use a strainer to strain the agar-agar mixture into a cake tin ( I used a square cake tin )
• Leave the agar-agar to cool in the cake tin under the spinning fan before chill it in the fridge.
• Chill at least 2 hours before cutting the agar-agar into rectangular or square shapes.
• The coconut milk will thicken into stubs as it chill.
• Serve cold

More recipes to share:

Healthy salad for kids

Chicken Burgers for kids

Tea Jelly for kids

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