Seaweed Jelly Recipe
(Kyauk-kyaw)
Burmese Recipes

This is a very firm jelly with an unusual coconut flavor. It sets in two layers - a creamy layer on top, with a cloudy layer underneath.
 

Ingredients:

25 g/1 oz
100 g/4 oz
225 g/8 oz

dried agar-agar
creamed coconut, roughly chopped
granulated sugar

Method:

1. Put the agar-agar in a bowl, add just enough cold water to cover and leave to soak for 2 to 3 hours.
    

2. Strain the agar-agar, discarding the water, then measure the agar-agar, use double the amount of fresh water. (25 g/1 oz soaked agar-agar should fill a 600 ml/1 pint/2 cup measure, so the required amount of water will be about 1.2 liters/ 2 pints/5 cups.)
    

3. Put one quarter of the creamed coconut (coconut milk) in a small bowl. If using creamed coconut, bring 7 tablespoons of the measured water to the boil, pour over the coconut and stir until melted. Set aside.
    

4. Put the remaining creamed coconut (coconut milk) in a pan with the agar-agar and sugar. Bring the remaining water to the boil, add to the pan and simmer gently for about 10 minutes, until the mixture is smooth, stirring occasionally.
    

5. Pour the mixture into a shallow square dish. Leaves to cool slightly, then pour over the reserved coconut. Leave in a cool place for about 1 hour until set, then cut into diamond shapes and arrange on a serving plate.

SERVES 6 to 8