Coconut Jelly (Dim Sum)
User Reviews
5
Coconut Jelly (Dim Sum)
Description
This Coconut Jelly dessert relies on a mixture of coconut cream and water combined with sugar and agar agar powder as a gelling agent. The agar agar powder is whisked into the cold liquid mixture before heating to avoid clumps, then boiled briefly while whisking to dissolve fully. The mixture is then cooled to room temperature and refrigerated for at least three hours to set into a firm yet tender jelly.
The use of coconut cream adds richness and a smooth mouthfeel while the small amount of salt enhances the overall flavor. The jelly is typically cut with a sharp knife into neat shapes for serving, common in dim sum cuisine. Bubbles that form during cooking can be removed before setting for a silkier surface.
This dessert is flexible in preparation, allowing coconut milk or coconut juice substitutions, though cream produces a creamier set. The jelly keeps up to two days refrigerated and is best served chilled for a refreshing finish.
Ingredients
- 2 Cups coconut cream The recipe is actually really flexible, so you can also use use 1 whole 14-oz can of coconut cream to make your life easier then add 19 oz water (instead of following the ratio in the recipe.) But note that the jelly won't be as creamy if you do so.
- 2 Cups water Feel free to use coconut milk or coconut juice instead if you have it on hand
- 4 Tablespoons white sugar You can use other sweeteners but coloured ones will change the color of the jelly. Make sure it's bone-char free if preparing this as a vegan dessert.
- 1¼ Tablespoon agar agar powder We don't want too much agar powder or the jelly will be too firm (but too little won't allow it to set either.) Use gelatine if you want an agar substitute that still has a wobble or konnyaku powder/ 1 of these agar substitutes if you need a vegan alternative.
- ¼ teaspoon salt Don't omit this as it's a flavor enhancer
Instructions
- 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.)
- Once mixed, bring to the boil, whisking continuously, then switch off when boiled.
- 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!
- 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.
- 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!
Notes
- Store the coconut jelly in the refrigerator and consume within two days for best freshness.
- The recipe allows substitution of water with coconut milk or coconut juice, but coconut cream is recommended for creamy texture.
- Use agar agar powder carefully to avoid an overly firm texture; gelatin or konnyaku powder can be alternatives.
- Remove bubbles from the top before setting by poking with a toothpick to achieve a smoother surface.
- Cut the set jelly with a sharp knife to maintain smooth edges; a dull knife may create jagged cuts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 2767 kcal
% Daily Value*
| Calories | 2767kcal | 138% |
| Carbohydrates | 467g | 156% |
| Protein | 0.4g | 1% |
| Fat | 99g | 152% |
| Saturated Fat | 89g | 445% |
| Polyunsaturated Fat | 0.01g | 0% |
| Sodium | 908mg | 38% |
| Potassium | 71mg | 2% |
| Fiber | 20g | 80% |
| Sugar | 443g | 886% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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