Agar agar powder is the vegetarian substitute for gelatin. It’s a widely used ingredient in desserts in Asia. You can add any flavors you like to cater to your own taste. This recipe is an attempt to replica the flavor of the popular Kuit Talam cake.
1 packet (13 g) agar agar powder
14 oz (400 ml) of coconut cream
3 cups (700 ML) water
1 cup (200 g) granulated sugar
1 tsp pandan extract
Step 1 – Soften the agar agar powder
Pour Agar agar powder and sugar in 3 cups of room temperature water – stir and mix well. Let it rest for 2 minutes.
Step 2 – Cook the jelly
Start cooking the mixture on medium heat. Add the coconut cream.
Bring the mixture to a boil, stirring constantly.
Turn down the heat from medium to low, simmer for 3 more minutes.
Let the mixture cool for 10 minutes.
Step 3 – Add flavoring
First, skim off 1 cup from the top to use as topping later.
Add 1 tsp of pandan extract to the remaining mixture. Stir to combine
Step 4 – Assemble the jelly
Strain the mixture, then pour into serving dishes of your choice. Cool in refrigerator for 3 minutes.
After 3 minutes, the jelly should be semi-soft.
Top the jelly with the reserved mixture – be sure to warm it up first.
Agar agar jelly will be ready in one hour after refrigeration.
Music: Carefree by Kevin MacCloud, under Creative Commons Music