Coconut (Santan) Cocoa Agar Agar Jelly
Shiokman Recipes recipe - Peranakan
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 to 3 tablespoon cocoa powder (to taste)
- 100 ml water
- 1 litre water
- 1 packet agar agar powder (12 g)
- Pandan leaves (crushed)
- 200 g sugar
- 300 ml santan (coconut milk)
- ¼ teaspoon salt
- 1/2 packet agar agar powder (6 g)
- 400 ml water
- 100 g sugar
- 300 ml santan (coconut milk)
- ¼ teaspoon salt
- Pandan leaves (crushed)
Instructions
- 1
Sieve cocoa powder into a bowl.
- 2
Gradually add water to cocoa powder and mix into a paste.
- 3
In a pot of water, add agar agar powder and stir well before turning on heat.
- 4
Add crushed pandan leaves and bring to a boil. Ensure that agar agar powder is completely dissolved.
- 5
Add sugar and stir well until dissolved.
- 6
Gradually add cocoa paste and mix thoroughly.
- 7
Add santan with salt and mix well.
- 8
Let the mixture boil for a while. Turn off heat and remove pandan leaves.
- 9
Scoop cocoa agar agar mixture into glass containers or jelly moulds.
- 10
Set aside to cool until surface sets slightly.
- 11
While waiting for Cocoa Layer to set, prepare Santan Layer. Add agar agar powder to a pot of water. Stir well before turning on heat.
- 12
Add crushed pandan leaves and bring to boil.
- 13
Add sugar and stir well until dissolved.
- 14
Add santan and mix well. Add salt and let mixture boil for a while. Turn off heat and remove pandan leaves.
- 15
Check that the surface of the cocoa layer is set before pouring in santan liquid.
- 16
Gently scoop the hot santan agar agar mixture over the cocoa layer.
- 17
Set aside to cool and solidify. Once set, chill in refrigerator for a few hours before serving.