Palm Sugar Coconut Milk Jelly 椰糖椰浆杯子冻

After making a few rounds of coconut-agar agar jellies, I somehow seem to be addicted to this type of coconut jelly prepared in pudding bottles. As the jelly is held in the bottle, I can afford to give it a softer texture. I adopted a lazy method - just pour the 2 different flavoured jelly mixtures into 2 separate layers.  Other diligent cooks may take the time to make them into multiple layers, but not me 😝  My excuse - I want to save time and save energy, hehe 😬 Anyway, these coconut jellies were equally delicious to me 😋

Ingredients

For the palm sugar layer
30g palm sugar
100g water

For the coconut layer
100g coconut milk
20g palm sugar

For the agar agar mixture
5g agar agar strips
430g water
1 blade pandan leaf
30g raw sugar

Directions

1. Separate one chunk of palm sugar into 30g and 20g.

Dissolve the 30g portion of palm sugar in 100g of hot water.

Stir to dissolve. Cover and set aside.

2. Measure 100g of coconut milk in a cup and add about 1/8 tsp of salt to it. Set aside.

If you're using this brand of refrigerated coconut milk, you may want to sieve the milk before use if you want a smooth pudding. This brand of coconut milk seems to have a small amount of coconut fibre in it.

3. Soak 5g of dried agar agar strips in water for about 15 minutes.

I collected 26g of soaked agar agar strips and trim them into shorter length to facilitate it to dissolve during cooking.

4. Bring 430g of water and one blade of pandan leaf into a light boil. Cover the pot to minimize water loss to evaporation.

Add in the soaked agar-agar strips, cover, and stir occasionally.

Boil till the mixture become smooth and clear.

5. Dissolve 30g of raw sugar into the agar-agar water.

6. After all the raw sugar has dissolved, remove the pandan leaf and pour 220 to 230g of the agar-agar water out.

Pour in the palm sugar solution from Step 1 through a sift to catch any impurity.

Divide and pour the palm sugar mixture into 4 pudding bottles.

Refrigerate for about 15 to 20 minutes, or till the top formed a film.

7. Add 20g of palm sugar to the remaining agar-agar water. Stir to dissolve.

Sieve the palm sugar agar-agar water before adding in the coconut milk from Step 2.

Stir to mix well.

Divide and pour the coconut milk mixture into the 4 pudding bottles.

8. Let the agar agar jellies cool down to room temperature before refrigeration.

9. Enjoy the jellies cold 😋