Coconut Jelly (Wun Gati)
Ingredients
- 333.3 mlMineral water (room temperature)
- 266.7 mlCoconut milk (well shaken)
- 6.7 gAgar-agar (powdered)
- 100 gWhite sugar (granulated)
- 0.7 pinchGray sea salt (fine)
- 1.3 pcpandan leaves (knotted)
Method
A firm jelly with a clean bite, alternating translucent and opaque white layers. The aroma of pandan blends with the rich coconut fat for a sharp balance.
- 1
In a saucepan, mix water, half of the agar, and knotted pandan leaves. Bring to a rolling boil. The agar must be completely dissolved, with the liquid becoming clear again.
- 2
Add half of the sugar. Boil for 2 minutes until the syrup lightly coats the spoon. Remove the pandan. Pour a thin layer into the bottom of a flat mold.
- 3
In another saucepan, heat the coconut milk with the remaining agar, sugar, and a pinch of salt. Salt is crucial to balance the sugar. Bring to a simmer while stirring constantly.
- 4
When the first layer is set to the touch but still yielding under the finger, gently pour the coconut layer on top. Repeat the process until all liquids are used.
Frequently asked questions
How do you get this dish right?
- Do not pour boiling liquid over a layer that is too fresh, or you will pierce the surface.
- Keep the saucepans on very low heat while the layers set to prevent the mixture from hardening in the pan.
How long does this dish keep?
Keep for 3 days in the refrigerator in an airtight container. Do not freeze as the jelly will lose its texture.
