Coconut Jelly (Dim Sum)
Coconut Jelly is a creamy and refreshing Asian dessert that is perfect for summer. You can find a pudding-like version at Melo Melo or a firmer version at Dim Sum restaurants. I focus on the dim sum version here but also share tips on how to make the Melo Melo coconut milk pudding. Either way, it's super easy to make at home!
- Prep time
- 1 min
- Cook time
- 5 min
- Yield
- 6 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2 Cups coconut cream
- 2 Cups water (Feel free to use coconut milk or coconut juice instead if you have it on hand)
- 4 Tablespoons white sugar
- 1¼ Tablespoon agar agar powder
- ¼ teaspoon salt (Don't omit this as it's a flavor enhancer)
Instructions
- 1
Put the sugar, agar agar, coconut cream and water into a small pot then whisk well before you turn on the heat. (Once the heat is on, the agar agar powder will clump! (And we don't want that or the jelly won't be smooth.)
- 2
Once mixed, bring to the boil, whisking continuously, then switch off when boiled.
- 3
Pour the jelly into a heat-proof container and allow to set for at least 3 hours in the fridge, preferably overnight.Tip: the agar solution will have many small bubbles on top (sort of like steamed egg. See above.) These won't go away unless you poke them with a toothpick before the jelly has set. If not, the jelly won't be silky smooth. Still yummy though!
- 4
Once set, cut into the shapes you want using a knife or mold.Tip: use a sharp knife for smooth edges. I used a table knife which gives slightly jagged edges.
- 5
Remove the jelly from the mold. If it's sticking, you can run a knife to around the edges of the container to loosen the jelly then turn the container upside down. Note: However, it's hard to get a distinct sharp edge on the jelly if you do this because it's so soft and wobbly. (See Tips for alternative ways.)Serve with some pandan ice cream on the side!