Coconut Crystal Jelly
This Zhejiang-style double-layered crystal jelly is made with agar powder, coconut milk, and fresh milk, with flower-shaped honey peaches sandwiched between the two layers. It has a crystal clear, translucent appearance.
Ingredients
agar powder (soaked in water)
37 g
water
6 cup
coconut milk
200 ml
fresh milk
120 ml
canned peach (cut into flower shapes with flower-shaped cookie cutter)
1 can
flower-shaped cookie cutter
1
sugar
120 g
salt
1/3 tsp
Instructions
1
Step 1
Soak the agar powder in water, cook until dissolved, then add sugar and salt, stir well, and turn off the heat.
2
Step 2
Cut the canned peach into flower shapes using the flower-shaped cookie cutter, then place them into the molds.
3
Step 3
Reserve 2 cups of the cooked agar mixture, then pour the remaining mixture evenly into the molds.
4
Step 4
Once the agar mixture has slightly set, bring the reserved 2 cups of agar mixture to a boil together with coconut milk and fresh milk, then pour into the molds. Let cool slightly, then refrigerate until fully set before serving.
