Jeli
Makan Tengah Hari • Malaysia
How to Make Jeli (Traditional & Healthy Version)
Jeli is a beloved Malaysian dessert known for its vibrant colors, refreshing texture, and delightful sweetness. Rooted in Malaysia’s multicultural culinary heritage, Jeli—also known as agar-agar or jelly—brings together local ingredients like pandan leaves and santan (coconut milk), reflecting the flavors of Malay, Chinese, and Indian communities. This vegetarian treat is popular for festive occasions, Ramadan bazaars, and as a midday snack, offering a cool respite from Malaysia’s tropical heat. The taste of Jeli is subtly sweet, fragrant with pandan, and carries the creaminess of santan, making it a favorite among both adults and children. It is typically served chilled, adding to its appeal as a light, guilt-free dessert or snack. Jeli is also a health-conscious choice, as it is naturally low in fat and can be prepared with minimal sugar, making it suitable for those tracking calories or seeking a lighter Malaysian treat. Enjoying Jeli is a celebration of Malaysia’s rich culinary diversity, especially when made with local, wholesome ingredients.
Bahan-bahan(untuk 1 medium bowl (150g) per serving)
- 5 grams Agar-agar powder (or agar strips, available at local markets)
- 400 ml Water
- 100 ml Santan (coconut milk) (fresh or carton)
- 2 leaves Pandan leaves (tied into a knot)
- 30 grams Gula Melaka (palm sugar) (finely chopped)
- 1 tablespoon Stevia or low-calorie sweetener (optional, adjust to taste) - pilihan
- a pinch Salt
- as needed Natural food coloring (optional, for presentation) - pilihan
- 1/2 cup Mixed fruits (cubed local fruits like nangka (jackfruit) or mangga (mango), optional) - pilihan
Arahan
- 1
In a saucepan, combine agar-agar powder and water. Stir well to dissolve the powder completely before turning on the heat.
2 minutes
Ensure the agar dissolves fully to prevent clumping.
- 2
Add pandan leaves to the mixture. Bring to a gentle boil over medium heat, stirring constantly.
5 minutes
Pandan imparts a fragrant aroma—do not skip this step for authentic flavor.
- 3
Once boiling, add chopped Gula Melaka and a pinch of salt. Stir until sugar is fully dissolved.
3 minutes
For a lower calorie version, reduce Gula Melaka and add a natural sweetener.
- 4
Lower the heat and pour in santan. Continue stirring to prevent the santan from splitting. Simmer for 2-3 minutes, then remove pandan leaves.
5 minutes
Do not let the mixture boil vigorously after adding santan.
Kenapa hidangan ini sihat
This Malaysian Jeli recipe is a great healthy choice due to its use of agar-agar, which is high in fiber and supports gut health. The inclusion of natural sweeteners and reduced use of Gula Melaka helps manage calorie intake. Using santan in moderation adds plant-based healthy fats, making it suitable for a balanced diet. It's perfect for calorie trackers, vegetarians, and those seeking a light, refreshing treat.
Jeli is a naturally low-calorie, low-fat dessert, especially when made with minimal sugar and enriched with fruits. Agar-agar is a plant-based gelling agent high in fiber, which aids digestion and promotes satiety. Pandan leaves add antioxidants, while santan provides healthy fats. Including local fruits boosts vitamin C, potassium, and phytonutrients. This recipe is cholesterol-free and can be adapted for various dietary needs.
Petua
- 💡Tip 1: Strain the mixture before pouring into molds for an ultra-smooth texture.
- 💡Tip 2: Use freshly squeezed santan for the richest flavor.
- 💡Tip 3: Add a splash of freshly squeezed lime juice for a zesty twist.
Penyimpanan & hidangan
Store Jeli in an airtight container in the refrigerator for up to 3 days. Keep away from strong odors and consume while fresh for the best texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 250.0 kcal |
