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Kyauk kyaw
Kyauk kyaw (ကျောက်ကျော): firm two-layer coconut agar jelly, clear below and creamy white above
Trays of kyauk kyaw are cut into diamonds for nearly every Burmese celebration, from birthday donation lunches to the water-splashing days of Thingyan in April, when a cold, firm jelly is exactly what the heat calls for. Agar sets far firmer than gelatine, and that clean, snappy bite is the whole point: a translucent sweet layer on the bottom and an opaque, lightly salted coconut cream layer on top, each tasting of fresh coconut and a hint of pandan. It is served chilled, on its own or alongside shwe yin aye and other festival sweets. If the bottom layer sets completely hard before you pour the top, the two layers slide apart when you cut them. Chef's tip: pour the coconut layer while the clear layer has just formed a skin that holds a fingertip but is still warm.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 8
Ingredients
For the clear layer
- 2 ½ cups water
- 2 tsp agar agar powder
- 3 ½ oz sugar
- 2 pandan leaves (optional)tied in a knot, or 0.25 tsp pandan extract
For the coconut layer
- 1 ¾ cups coconut milk
- ¾ cup water
- 2 tsp agar agar powder
- 2 ⅞ oz sugar
- ¼ tsp salt
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Method
0/9 doneStep 1: Rinse a 20 cm square tin or mould with cold water and leave it wet.
Step 2: Whisk 2 tsp agar agar powder into 2 ½ cups water in a pan while still cold, until no specks remain. Add 3 ½ oz sugar and 2 pandan leaves.
Step 3: Bring to the boil over a medium heat, stirring, then boil gently for 2 minutes. Agar only sets properly once it has fully boiled.
6 minStep 4: Remove the pandan and pour the clear liquid into the tin. Leave at room temperature for 10–15 minutes, until a skin forms that holds a light fingertip touch but the jelly is still warm.
15 minStep 5: Meanwhile, whisk 2 tsp agar agar powder into ¾ cup water in another pan, then add 1 ¾ cups coconut milk, 2 ⅞ oz sugar and ¼ tsp salt.
Step 6: Bring to a simmer over a medium heat, stirring, and simmer for 2 minutes, without letting it boil hard or the coconut can split.
6 minStep 7: Pour the coconut mixture slowly over the back of a spoon onto the clear layer, so it doesn't break through.
Step 8: Leave to set at room temperature for 30 minutes, then chill for at least 1 hour, until firm and cold.
90 minStep 9: Cut into diamonds or squares with a wet knife and serve cold. Keeps covered in the fridge for 3 days.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 1 g
- Carbs
- 25 g
- Fat
- 10 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kyauk kyaw 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 sugar?
- Caster sugar, same amount.
- What can I use instead of coconut milk?
- Single cream, same amount (not dairy free).
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