Two-Layer Coconut Jelly

From my go to Thai food channel recipe lady Palin from Hot Thai Kitchen! I love watching her videos and tutorials on youtube (though I wish I have more time and people to feed, in order to attempt the savory recipes). Therapeutic to watch and learn about Thai cooking though to see what ingredients go into our favorite thai dishes. Side note – tamarind and whiskey is amazing together.

The recipe can be as intricate as you make it out to be. She does it in multiple layers. The two times I’ve made this I only went with 2 layers because I was looking for something quick I can throw into the fridge for guests. One thing that’s cool is that even if you mess up the layers, it automatically separates into the White layer on the bottom and Clear coconut layer on top. I’ve also adjusted the proportions accordingly to how rich and sweet you want it to be.

The agar powder I used is the traditional kind we can easily find in Singaporean supermarkets, here. Make sure you get the white one!

 

Two-Layer Coconut Jelly
Makes 1 9×9 inch square jelly
Ingredients

Two-Layer Coconut Jelly adapted from Hot Thai Kitchen

Coconut Milk layer:
2 cup coconut water with plain water
2 cup coconut milk
5 Tbsp sugar (adjust to taste)
3 tsp agar agar powder
2-3 pandan leaves
A pinch salt

Coconut Water layer:
3 cups coconut Water
2 Tbsp sugar (adjust to taste)
3 tsp agar agar powder
2-3 pandan leaves

To make Two-Layer Coconut Jelly :

Coconut Milk Layer: Add coconut water, agar agar powder and stir to mix. Add coconut milk, sugar, salt, and pandan leaf. Bring to a boil, stirring frequently. Once it comes to a full boil, the agar powder should be completely dissolved, but you can double check by spooning some liquid into a metal spoon, then pour it off, and if there are no tiny grains still stuck to the spoon, then you’re good to go.

Lower the heat to the lowest setting and keep the pot covered while you make the other layer. Make sure it’s just barely simmering and not boiling away! If you have a strong gas stove you might have a hard time getting the heat to stay very low, in that case you can keep it off heat and covered, and reheat it to boiling right before you use it.

Coconut Water Layer: In another small pot, add coconut water and agar agar powder and stir to break up the powder. Add salt and pandan leaf, then bring to a boil, stirring frequently.

Assembly: Pour the first layer into your dish, spoon off any bubbles, then refrigerate just until the top has set (about 5 minutes). You can test this by gently tapping the layer with your finger, and if it’s no longer liquid and doesn’t stick to your finger, it’s ready to go.

Making sure the second layer is steaming hot, pour it over the back of a spoon, letting it drip gently onto the edges of the first layer. If you pour too quickly or too aggressively, it’ll break the first layer. Refrigerate again just until the top is set (about 7 minutes). Repeat with the remaining agar mixture, making sure that you keep both mixtures hot and covered while you wait for it to set. If for whatever reason it has gone cold, you can simply reheat it when you are ready to pour.

Once you’re finished, let the jelly refrigerate for at least 4 hours so it is nice and cold when you serve it. Enjoy!

 

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