Coconut Jelly (Wun Gati)

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.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 238
• Protein: 1 g
• Carbs: 29 g
• Fat: 13 g

Ingredients

• 333.3 ml Mineral water ( room temperature )
• 266.7 ml Coconut milk ( well shaken )
• 6.7 g Agar-agar ( powdered )
• 100 g White sugar ( granulated )
• 0.7 pinch Gray sea salt ( fine )
• 1.3 piece pandan leaves ( knotted )

Instructions

1. Clear base infusion

   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. Cooking the transparent layer

   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. Preparing the coconut cream

   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. Layering

   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.

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Chef's tips

• 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.

Storage

Keep for 3 days in the refrigerator in an airtight container. Do not freeze as the jelly will lose its texture.