Can I use gelatin instead of agar-agar?
While gelatin can be used, it will result in a different texture. Agar-agar provides a firmer, more brittle jelly that is traditional in many Asian desserts and is also vegetarian.
DESSERT
Burmese Coconut Jelly with Pandan and Jaggery
This refreshing Burmese coconut jelly combines the creamy richness of coconut milk with the aromatic essence of pandan and the deep caramel notes of jaggery. It's a delightful, naturally sweet dessert perfect for a warm day.
HOW TO MAKE IT
Let's cook.
01
In a small saucepan, combine the jaggery and 1/4 cup water. Cook over medium-low heat for 5-7 minutes, stirring occasionally, until the jaggery is fully dissolved and forms a syrup. Strain the syrup through a fine-mesh sieve to remove any impurities and set aside.
02
In a medium saucepan, whisk together the thick coconut milk, thin coconut milk, agar-agar powder, and salt until well combined. Let it sit for 5 minutes to allow the agar-agar to hydrate.
03
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring constantly for 5-7 minutes, until the agar-agar powder is completely dissolved. Ensure there are no grainy bits remaining.
04
Divide the coconut milk mixture into two equal portions. To one portion, stir in the strained jaggery syrup. To the other portion, stir in the pandan extract.
05
Pour the pandan-flavored coconut mixture into a 6-cup mold or individual serving dishes. Let it set at room temperature for 10-15 minutes until slightly firm to the touch.
06
Gently pour the jaggery-flavored coconut mixture over the pandan layer. If the pandan layer is too soft, chill it briefly in the refrigerator for 5 minutes before adding the second layer.
07
Refrigerate the jelly for at least 2-3 hours, or until completely firm and chilled. Once set, carefully unmold the jelly onto a serving plate or serve directly from individual dishes.
About This Recipe
This refreshing Burmese coconut jelly combines the creamy richness of coconut milk with the aromatic essence of pandan and the deep caramel notes of jaggery. It's a delightful, naturally sweet dessert perfect for a warm day.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a more pronounced pandan flavor, you can steep 2-3 knotted pandan leaves in the thin coconut milk while gently heating it, then strain before adding to the main mixture. Ensure the agar-agar is fully dissolved for a smooth jelly texture.
Easy Substitutions
If jaggery is unavailable, you can use dark brown sugar, though the flavor will be slightly different. For pandan extract, you can use a few drops of green food coloring and a touch of vanilla extract if pandan is impossible to find, but the unique aroma will be missed.
Storage & Reheating
Store Burmese Coconut Jelly with Pandan and Jaggery in an airtight container in the refrigerator for up to 3-4 days. It is best enjoyed chilled.
Serving Suggestions
Serve chilled as a light dessert after a meal. Garnish with a sprinkle of toasted coconut flakes for added texture. Pair it with a cup of unsweetened green tea. Offer small cubes as part of a dessert platter. Enjoy it as a refreshing snack on a hot afternoon.
Common Mistakes
Not fully dissolving the agar-agar powder can lead to a grainy or unset jelly. Whisk thoroughly and simmer until completely clear. Pouring the second layer too soon or too hot can cause the layers to mix. Ensure the first layer is partially set and the second mixture has cooled slightly. Using too much agar-agar can result in a rubbery texture; stick to the recommended amount. Not straining the jaggery syrup can leave gritty impurities in your jelly.
Frequently Asked Questions
Where can I find pandan extract and jaggery?
Pandan extract and jaggery are commonly found in Asian grocery stores. Jaggery might also be labeled as palm sugar.
Why did my jelly not set?
The most common reasons are not enough agar-agar powder, not simmering the mixture long enough for the agar-agar to fully dissolve, or an incorrect ratio of liquid to agar-agar. Ensure you measure accurately and simmer until the powder is completely incorporated.
Can I make this vegan?
Yes, this recipe is naturally vegan as it uses coconut milk and agar-agar, which is plant-based.
MORE TO KNOW
Achieving distinct layers in your coconut jelly requires patience. The first layer needs to be firm enough to support the second without mixing, but not so firm that the layers won't adhere. A good test is when the surface of the first layer is set but still slightly tacky. If you find your layers separating, it usually means the first layer was too cold or too firm before the second was added. You can also create a marbled effect by gently swirling the two mixtures together just before they set.
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