Now I’ve made (and eaten) a lot of Asian-style jelly desserts in my day, but I think I have to declare these Burmese Kyauk Kyaw (coconut agar-agar jellies) as my new favorite. Not only do they have that delicate, lightly-sweetened coconut thing going on, but they’re one of the most striking desserts I’ve ever seen. When cooling, the jelly separates into two distinct layers: an opaque coconut layer and a translucent agar-agar layer.
And did I mention that they’re just about as easy to make as jello?
I finally mustered the courage to experiment with the agar-agar that’s been sitting in my pantry for the last 8-10 months. Most recipes I saw used the agar-agar in its strand form, but the powder is much more readily available, at least around these parts. Although I couldn’t find a straightforward explanation as to how to substitute one for the other, I finally came up with the exact texture I was going for. (Which is a bit softer than some of the other agar-agar desserts, like Vietnamese rau cau, that I’ve had in the past).
If you’re set on recapturing the fun of the Jell-O Jigglers, these can easily be set in silicone molds or you can do it old school-style and just use cookie cutters. And although I used rose water because that seemed to be the most traditional, feel free play around with different extracts and flavorings.
These heart-shaped molds were the only ones I had without a Christmas theme, so I decided to make this batch extra saccharine sweet by adding a drop or two of red food coloring. Be warned, however, that the different layers weren’t quite as striking and obvious when food coloring was used.
Coconut Agar-Agar Jellies
I’ve seen agar-agar sold in health food stores like Whole Foods for outrageous amounts. You should be able to find small packets, which have enough for several batches of these jellies, for $1-$2 at an Asian grocery store.
Yield: 8-10 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 1 hour
Ingredients:
2-1/2 cups water
2-1/4 teaspoons agar-agar powder
1/4 cup plus 1 Tablespoon sugar
1 cup coconut milk
pinch salt
1 Tablespoon rose water (or add a 1/4-1/2 teaspoon of your favorite extract)
1-2 drops food coloring (optional)
Directions:
Combine the water, agar-agar, sugar, coconut milk and salt in a medium saucepan. Stir and let sit for 10 minutes. Set the saucepan over medium heat and bring to a boil. Reduce heat and simmer for 2-3 minutes. Remove from heat and let cool 5 minutes. Stir in the rose water and food coloring, if using, and pour into special silicone molds, a loaf pan, or a square 8-inch by 8-inch pan.
Let the mixture cool for 30-40 minutes to set. Cut into pieces and serve.