foodporn coconut jellies

“Agar” comes from the Malay word “agar-agar”. I have simply called it Agar Jelly here for consistency in terminology. Agar is commonly used in cooking worldwide, but is especially popular in Asian desserts. Agar is not jello (gelatin), and although both are gelatinous substances, agar is derived from the cell wall of seaweed, whereas gelatin is made from the collagen usually found in animal bones and skin. Because agar is derived from the cell wall of seaweed, it is rich in a molecule called “polysaccharides”. When these molecules are broken down by adding heat and water, the bonds they reform as a “gel” is what gives agar jelly their unique, spongy texture that is best described as having a “bouncier” texture than jello. It is just a magical powder ;) You should be able to find small packets of Agar agar powder for like 1 EUR at an Asian grocery store.  Trust me this is like the most easiest dessert you can make!

Coconut Agar-Agar Jellies 

1/2 package agar-agar powder (7g) Swallow globe brand – ( you can buy these in different colors)
100 gram sugar
200 ml coconut milk
200 ml water
pinch salt
*1-2 drops food coloring (optional) or colored sachets of Agar-Agar powder

DIRECTIONS: Combine the water, agar-agar, sugar, coconut milk and salt in a medium saucepan.
Stir and let sit for 5 minutes. Set the saucepan over medium heat and bring to a boil. Reduce heat and simmer for 2-3 minutes. Remove from heat and let cool 5 minutes. Stir in food coloring, if using, and pour into a special silicone molds or a loaf pan or a bowl.  Let the mixture cool for 30-40 minutes to set. Cut into pieces or pop it out of the mold. Easy does it. YUMMY dessert is served!


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