Mango Kokosnoot Splice Jellies

September 25-26, 2015

I didn't swallow many desserts, every bit such, on our good as well as bad experiences with agar-agar, as well as this was definitely a skilful one. The jelly develop difficult as well as fast, creating neat mango as well as kokosnoot layers that sliced smoothly as well as were theater plenty to serve every bit finger food.

Served amongst Vietnamese-style coffees on soy condensed milk, they were the perfect goal to an epic lunch. My vacation companions teamed upward to concoct a cơm chay-style buffet of rice, mock meats, pickles, rolls, savoury doughnuts, as well as other assorted sprinklings. (Props to Minh Phat for non bad supplies.) We had piffling problem finding a dozen folks to tending us swallow it (and still, Michael as well as I facial expression upward a calendar week of makeshift banh mis stuffed with the leftovers). Lucky for us, at that spot remains a pocket-size render of the jellies to ration out too.

Mango kokosnoot splice jellies
(adapted from Devagi Sanmugam's Tropical Desserts)

mango layer
300g mango flesh (I got mine from 1 1/2 pocket-size cans)
500mL syrup from canned mangos
ii tablespoons agar-agar powder
150g caster sugar
a drib of lemon essence

coconut layer
400mL tin kokosnoot cream
600mL water
ii tablespoons agar-agar powder
250g caster sugar
1/4 teaspoon salt
iii pandan leaves

Get out a large, rectangular tray to develop the jelly in. Optionally spray it with petroleum to forestall sticking.

Blend together the mango as well as syrup until smooth.  Transfer them to a saucepan as well as stir inwards the agar-agar over medium heat. Bring the mixture to the boil, as well as stir it constantly for v minutes. Stir inwards the saccharide as well as lemon essence until completed dissolved. Pour the mango jelly mixture into the tray as well as refrigerate it for at to the lowest degree xv minutes.

Clean out the saucepan as well as purpose it to whisk together the kokosnoot cream as well as water. Stir inwards the agar-agar powder, saccharide as well as common salt as well as develop it over medium heat. Knot the pandan leaves as well as add together them to the mixture to diffuse their flavour. Bring the mixture to the boil for v minutes, stirring constantly. Discard the pandan leaves as well as pour the kokosnoot mixture on elevation of the mango layer inwards the tray. Refrigerate the layered jelly for at to the lowest degree an hr earlier serving. Slice it into pocket-size squares.