Palm sugar and coconut milk jelly

Name: Palm sugar and coconut milk jelly
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: En
Ingredients: 500 ml (2 Cups) Water; 150 g Palm Sugar, roughly chopped; 3 tsp Agar-Agar Powder; 1 Pandan Leaf, tied into a knot; 300 ml (1 ¼ Cups) Coconut Milk; Pinch of Sea Salt

Other

Very Easy

20 min

201 Kcal

Ingredients

500 ml (2 Cups) Water
150 g Palm Sugar, roughly chopped
3 tsp Agar-Agar Powder
1 Pandan Leaf, tied into a knot
300 ml (1 ¼ Cups) Coconut Milk
Pinch of Sea Salt

Estimated cost: 1.05€ (0.26€/serving)

Preparation

Preparation10 min

Cook time10 min

Place water, sugar, agar-agar powder and pandan leaf in a roomy pan and bring to the boil. Lower the heat and simmer until agar-agar powder completely dissolves, about 15 to 20 minutes.
Remove pandan leaf. Stir in the salt into the coconut milk and pour this into the jelly. Return the mixture to the boil then immediately remove from the heat.
Pour the jelly into a glass dish or jelly mould and leave undisturbed until set. When cool, chill the jelly in the refrigerator. The jelly should separate nicely into 2 layers-a clear palm sugar layers and a coconut layer.