The Weekend Has Come
You have seen and will always see the jelly pudding recipes on my blog. For most Indonesian families, a jelly pudding made from "Agar-Agar Powder" will always be a favorite dessert that saves money and is easy to make.
We only need “Agar-Agar Powder” with coconut milk, or additional liquid ingredients such as chocolate milk, fruit and vegetable juices, and even eggs.
My family really likes Agar-Agar Dessert. So my little nephew also always told me to make Dessert Jelly.
COCONUT MILK JELLY
Variants of Agar-Agar dessert that I made this time is made from coconut milk. So to say this is also a plant-based recipe. And we don't need a lot of ingredients. We only need three ingredients.
The Ingredients
- 800 grams of Coconut Milk
- 7 grams (a sachet) of Agar-Agar Powder. Agar-Agar Powder is plant-based gelatin made from seaweed.
- 200 ml of Sugar, or according to your taste.
Cooking Instructions
We just need to mix all the ingredients together in a cooking pot. Stir well until bringing them to a boil.
The important tip is to make sure the mixture is really boiling so that the Agar-Agar powder works well, to become jelly later.
In the past, I often had the failure to makeAgar-Agar fail to form into jelly because I cooked the mixture too quickly.
So before turning off the heat, make sure the Agar-Agar mixture is really boiling, bubbles have appeared on the surface of the mixture.
After boiling, remove the Agar-Agar mixture, then transfer it to the mold. Wait for it to cool, then put it in the refrigerator, at least 2 hours before serving.
PLATING SESSION
I have a supply of coconut clusters. So it will be a perfect complement to serving Coconut Milk Jelly.
Carefully remove the Coconut Milk Jelly from the mold. Fairly tricky, because the texture is soft so it will crumble easily when removed.
Then cut into pieces according to taste.
After slice it, I served a piece of coconut milk jelly with chocolate-sweetened condensed milk sauce and red popcorn.
COCONUT MILK JELLY IS READY TO SERVE!
What do you think of my dessert this time? In addition to the soft and cool texture that is refreshing in the mouth, this dessert is useful for the goodness of the digestive system.
Thank you for reading my food blog and reblog if you want my recipe this time worthy of reading by others.
All pictures were taken with iPhone 11.
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share food content that makes others happy and can get inspiration for foods that are easy to make and contain elements of health.
Make sure you follow her blog as well for some interesting discussions about life other than food.
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Contact Person: authoranggreklestari@gmail.com
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