This recipe is copied from the Encyclopedia of Asian Food. I have made some minor alterations for clarity, and also many of you will want to swap sucrose for something else.
Photo from http://asiasociety.org/
A favorite in Burma, where it is called kyauk kyaw (pronounced chow chaw), Burmese for agar-agar, or any jelly made from it.Serves 8.
Ingredients
7g agar-agar strands (or 4 teaspoons agar-agar powder)
400 ml can coconut milk
375ml water (1 and 1/2 cups)
125ml (1/2 cup) canned coconut cream
125g (1/2 cup) sugar, rose water to flavour - I use fructose or honey instead
Directions
Soak the strands of agar-agar in cold water overnight or at least 1 hour. Drain and measure. There should be 1 and 1/2 cups, loosely packed.
Put the strands with coconut milk and water into a saucepan and stir constantly while bringing to the boil. Add sugar and keep stirring and simmering 10-15 minutes or until all the strands are completely dissolved.
If using agar-agar powder, sprinkle over the coconut milk, add sugar and simmer for 10 minutes. Remove from heat and stir in the coconut cream.
Flavour to taste, then pour into a dish rinsed out with cold water and allow to set. Cut into diamond shapes or squares. This firm jelly is meant to be picked up with the fingers.
Recipe excerpted from the Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)
400 ml can coconut milk
375ml water (1 and 1/2 cups)
125ml (1/2 cup) canned coconut cream
125g (1/2 cup) sugar, rose water to flavour - I use fructose or honey instead
Directions
Soak the strands of agar-agar in cold water overnight or at least 1 hour. Drain and measure. There should be 1 and 1/2 cups, loosely packed.
Put the strands with coconut milk and water into a saucepan and stir constantly while bringing to the boil. Add sugar and keep stirring and simmering 10-15 minutes or until all the strands are completely dissolved.
If using agar-agar powder, sprinkle over the coconut milk, add sugar and simmer for 10 minutes. Remove from heat and stir in the coconut cream.
Flavour to taste, then pour into a dish rinsed out with cold water and allow to set. Cut into diamond shapes or squares. This firm jelly is meant to be picked up with the fingers.
Recipe excerpted from the Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)
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