Gula Melaka Agar Agar

My mum is always the one who requested this kind of agar agar during CNY. And everytime I give in though this agar agar is not too healthy as it uses coconut milk. However, it is once in a blue moon thing, so just made for her. I used a container with this dome shape, and it came out like an UFO ... :-)

30g agar agar strips (can be bought from Chinese provision shop or local supermarket)
700ml water (put a bit more if you want a softer texture of the agar agar)
170ml thick palm sugar liquid*
3 tbsp brown sugar
400ml coconut milk (I used the 1 ltr packet type)
1/2 tsp salt

* Cook 200g palm sugar in 200ml water till all sugar is dissolved. Use a strainer to strain the liquid palm sugar. Set aside for later use.

1. Soak agar agar strips in cold water until it turns soft. Then boil the strips with 700ml water till all are dissolved. Stir occasionally.
2. Add liquid palm sugar and salt to the agar agar mixture.
3. Bring to boil the mixture in step 2. Then add coconut milk in a slow stream.
4. Reduce heat and keep stirring till mixture starts to boil.
5. Pour mixture through a strainer into your choiced jelly mould, allow to cool before putting into the fridge.


  1. Esther, when there is coconut milk or cream used in recipes, best to put the salt in after the coconut milk is added. Not before. This is something I learnt from a Thai Chef. Salt use is to prevent coconut from turning sour and bad. So the dessert can be kept in the fridge for a longer period like 4 days. If not, it will turn sour.

  2. Thank you Gina for pointing out this mis-step I made. I will keep it in mind.


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