This easy recipe for Coconut Agar Jelly (Thach Dua) makes a wonderful summertime treat your entire family will love. Slightly crunchy agar jelly is infused with creamy coconut milk to make a refreshing chilled dessert. The jelly is silky, creamy and so cooling on a hot summer day. The recipe is as simple as it gets with just 5 ingredients. There are no complicated layers to make with this dessert. Just cook the jelly mixture in a saucepan and then pour into a large dish. Once the jelly sets, refrigerate until cold. To enjoy, simply cut into bite-sized pieces or bars. This Coconut Agar Jelly is so simple yet so satisfying. Enjoy!
In a medium saucepan, combine the water and agar agar powder. Let the mixture rest for 15 minutes.
Pour the hot jelly mixture into a large dish or individual cups and bowls. Skim off any bubbles from the top using a spoon. Let rest at room temperature until the jelly is firm, approximately 1-2 hours. Transfer the dish into the refrigerator and chill for at least 2 hours.
To remove the jelly, run a knife around the dish. Invert the dish and tap on the counter to loosen the jelly. Using a wavy knife, cut the Coconut Agar Jelly into bite-sized pieces.
Coconut and Pandan Agar Jelly: For every 1 cup hot jelly mixture, add 1-2 drops Pandan paste. Combine well and transfer into molds.
Coconut and Coffee Agar Jelly: For every 1 cup hot jelly mixture, add 1-2 tsp instant coffee, like Starbucks Via. Combine well and transfer into molds. For a fun and refreshing beverage, cut the jelly into small pieces and add to iced coffee or tea.
Coconut and Ube Agar Jelly: For every 1 cup hot jelly mixture, add 1-2 drops ube extract. Combine well and transfer into molds.
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