Vegan Coconut Milk & Palm Sugar Dessert

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Taken from the ABC program Poh’s Kitchen with Poh Ling Yeow This is a lovely and super easy Malaysian dessert, which although rich with the flavours of coconut milk and palm sugar, is still light and refreshing. Again, as with so many Asian desserts, texture comes into play, this time with the use of agar agar, which is a setting agent made from seaweed. Instead of the usual bounciness you get from animal derived, gelatine, it splits the moment your teeth sinks into it. The other unusual characteristic of agar agar is that unlike gelatine which requires refrigeration to set properly, agar agar sets at room temperature which explains why it is very commonly used in the tropical climate of Southeast Asian countries. Another interesting feature of this dessert happens when it cools, the coconut cream floats to the top leaving the bottom half layer a beautifully translucent amber. Ingredients: 20g agar agar threads washed and squeezed (from Asian grocer), 200g dark Indonesian palm sugar, 100g white sugar, 1 cup coconut cream, 1 litre water Method: 1. Boil water in a medium saucepan. Add agar agar threads and stir till dissolved. 2. Add both sugars and bring to boil again. Add coconut cream and bring to a simmer. Pour into a 20cm cake tin or individual jelly moulds. Set at room temperature before refrigerating. 3. To serve, cut jelly into bite sized diamonds and arrange into snowflake like pattern.

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