Super delicious. 🙂
The gula melaka and coconut milk are super aromatic.
I’ve been dying to make gula melaka & coconut milk jelly ever since I got to taste it from one made by my ex-roommate. Only recently I chance upon the recipe for this jelly. So what else? I immediately try it.
Recipe was updated on 18th April 2019.
Recipe adapted from Malaysian Cakes & Desserts by Rohani Jelani
120g-130g gula melaka (palm sugar) – original is 180g
9g or 3 teaspoons agar powder (jelly powder)
1 pandan leaf, tied into a knot, optional
300ml thick coconut milk
1/8 teaspoon sea salt
1. Add sea salt into thick coconut milk. Stir well and set aside.
2. Place water and gula melaka into a saucepan and simmer until gula melaka melted. You can also chop the gula melaka roughly to speed up the process. Once gula melaka has melted, strain the mixture to remove impurities. Return the mixture to saucepan.
3. Next, add agar powder and pandan leaf and bring it to a boil while stirring constantly. Boil for a few more minutes so that agar powder is completely dissolve. Remove pandan leaf.
4. Add coconut milk into the boiling gula melaka agar mixture and keep stirring quickly until it boils again. Stir quickly for additional 1-2 minutes.
5. Immediately pour the jelly mixture into heat-resistant jelly mould. DO NOT MOVE the mould at all until the jelly sets and cools. Once cooled, chill in the fridge until ready to serve.
As the jelly sets and cools, it will slowly separate into 2 layers; coconut milk layer on the top and gula melaka layer on the bottom. Btw, I’m using a glass container with 17.5cm diameter.
Here’s the result. Compare it with the photo from cookbook.
Made in 2007.
My mom sapu’ed’ most of the jelly. It was quite sweet actually.
Can anyone tell me why my coconut milk layer is so thin and dark in color? Like that no syiok to eat la.
Made in 2019.
I’ve reduced the sugar and the layers are now perfect. I hand squeezed grated coconut to make coconut milk.