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Coconut milk jelly
椰汁糕: two-layer Cantonese coconut and clear-syrup jelly, cut into diamonds
Hong Kong yum cha halls finish a long Sunday lunch with plates of these cool white-and-clear diamonds, and Guangdong homes set a tray in the fridge for hot summer evenings. The bottom layer is rich coconut milk, the top a clear, gently sweet jelly, both set with agar so it is fully vegan and holds firm even on a warm table. Set the layers too far apart in time and they peel away from each other, which is the usual mistake: pour the second layer while the first is set on top but still warm. Chef's tip: shake the can of coconut milk hard before opening, or the rich cream stays in a lump at the top.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 8
Ingredients
For the coconut layer
- 1 ¾ cups coconut milkfull-fat, shaken
- 2 cups water
- 4 tsp agar powder
- 3 ⅞ oz caster sugar
For the clear layer
- 1 ½ cups water
- 1 ½ tsp agar powder
- 1 ⅜ oz caster sugar
- 1 pandan leaf (optional)knotted, or a few drops of vanilla
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Method
0/7 doneStep 1: Whisk 4 tsp agar powder into 2 cups water in a saucepan and leave for 5 minutes so it hydrates.
Step 2: Bring to the boil over a medium heat, whisking, then simmer for 2 minutes until the agar has fully dissolved and no specks show on the spoon. Stir in 3 ⅞ oz caster sugar until dissolved.
5 minStep 3: Take off the heat and whisk in 1 ¾ cups coconut milk. Don't boil the coconut milk hard or it can split and look grainy.
Step 4: Pour into a 20 cm square dish rinsed with cold water. Leave at room temperature for 15–20 minutes, until the surface is set when touched but the jelly is still warm.
20 minStep 5: Meanwhile bring 1 ½ cups water, 1 ½ tsp agar powder, 1 ⅜ oz caster sugar and 1 pandan leaf to the boil and simmer for 2 minutes. Remove the pandan.
5 minStep 6: Gently pour the clear layer over the back of a spoon onto the coconut layer so it doesn't break the surface.
Step 7: Chill for at least 2 hours until firm, then cut into diamonds with a wet knife. Keeps covered in the fridge for 3 days.
Nutrition per serving
- Calories
- 120 kcal
- Protein
- 1 g
- Carbs
- 17 g
- Fat
- 6 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does coconut milk jelly take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of coconut milk?
- Single cream, same amount (not dairy free).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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