Coconut Jelly in Sugar Syrup |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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This is a refreshing dessert. A great desert to serve after a chinese/asian meal. Serve with seasonal fruits, such as strawberries and kiwi-fruit or tinned mango or lychees. Agar-agar can be purchased at Chinese food stores Ingredients:
15 g agar-agar |
3 cups water |
1 cup milk |
1 cup coconut milk |
1/2 cup sugar |
90 g palm sugar |
125 ml water |
Directions:
1. Use a medium sized saucepan.
2. Pour in the water. Soak the agar-agar briefly in the water to seperate the strands.
3. Bring the water to the boil.
4. Reduce heat a little before adding the 1/2 cup sugar, milk and coconut milk. Stir gentleyuntil it comes to the boilagain. Simmer for 2 minutes.
5. Rinse a shallow tray with cold water and do not dry. A lamington tray is a good size.
6. Pout the jelly into the tray and refrigerate for at least two hours.
7. For the syrup: Simmer the palm sugar and water until the sugar is dissolved; chill.
8. TO Serve: cut the cocnut jelly into diamond shaped pieces. Spoon over the syrup adn serve with seasonal or tinned fruits.
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