Another Thingyan special, coconut milk jelly is a lovely dessert made of coconut milk and agar powder. Both ingredients separate into two layers as it sets.
Agar powder sets the jelly without refrigeration and does not melt in hot weather so it is perfect for these scorching days leading up to rainy season. We have made this treat on many occasions—not just for Thingyan but also for house warming ceremonies and birthday parties. Give it a try.
Preparation time: 5 minutes
Cooking time: 10 minutes
Overall time: 15 minutes
Ingredients
Transparent layer
650 millilitres water
15 grams Agar powder
60 grams sugar
Coconut milk layer
150 grams water
10 grams Agar powder
30 grams sugar
160 millilitres coconut milk
Instructions
- Mix the ingredients for the transparent layer in a pot and bring to boil. When it thickens, decant the jelly into the mould. Let it cool and let’s make the coconut milk layer.
- Mix the ingredients for the coconut milk layer in a pot and bring to boil. When it thickens, decant it over the transparent layer and let both cool and settle.
