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Jelly Candy
Makan Tengah Hari • Malaysia
How to Make Jelly Candy (Traditional & Healthy Version)
Jelly Candy, known locally as 'agar-agar', is a beloved treat in Malaysia’s vibrant culinary scene. Its origins trace back to the multicultural influences of Malay, Chinese, and Indian communities who value sweet, colorful desserts. Malaysian Jelly Candy is distinct for its use of local ingredients such as pandan leaves for fragrance, santan (coconut milk) for creaminess, and tropical fruits for natural coloring and flavor. The combination of chewy texture and refreshing taste makes it a popular choice, especially among children and families during lunch or festive gatherings. Unlike typical high-sugar candies, Malaysian Jelly Candy can be made healthier by using natural sweeteners and incorporating fruits rich in vitamins. The dish not only satisfies sweet cravings but also reflects the country’s diverse culinary heritage, blending traditional recipes with modern health-conscious adaptations. Its vibrant layers and flavors showcase Malaysia’s multicultural spirit, making Jelly Candy a perfect lunch dessert or midday snack for those seeking something both nostalgic and nutritious.
Bahan-bahan(untuk 1 small bowl (approx. 150g per serving))
- 10 grams Agar-agar powder (Agar-agar)
- 500 ml Water (Air)
- 100 ml Santan (coconut milk) (Fresh coconut milk)
- 2 leaves Pandan leaf (Daun pandan, knotted)
- 3 tablespoons Natural sweetener (stevia or monk fruit) (Gula rendah kalori)
- 1/2 cup, diced Fresh fruit (mango, kiwi, or dragon fruit) (Buah-buahan tempatan)
- 1 stalk Lemongrass stalk (Serai, bruised) - pilihan
- 1/4 teaspoon Salt (Garam)
- 1/2 teaspoon Natural food coloring (optional) (From beetroot or pandan juice) - pilihan
- 1 tablespoon Chia seeds (Optional for texture) - pilihan
Arahan
- 1
Prepare the agar-agar powder by dissolving it in 500 ml of water in a saucepan. Add knotted pandan leaves and bruised lemongrass stalk for extra fragrance.
5 minutes
Ensure agar-agar is fully dissolved to avoid clumps.
- 2
Bring the mixture to a gentle boil while stirring continuously. Remove lemongrass and pandan leaves once aromatic.
5 minutes
Do not overboil; this preserves the delicate aroma.
- 3
Add santan (coconut milk) and salt. Stir well to combine, ensuring a creamy consistency.
3 minutes
Use fresh santan for best flavor and texture.
- 4
Mix in the natural sweetener and allow the mixture to simmer. Adjust sweetness to taste.
2 minutes
Taste before pouring to ensure desired sweetness.
Kenapa hidangan ini sihat
Malaysian Jelly Candy is a healthier option compared to traditional candies because it relies on plant-based, whole-food ingredients and minimal processed sugar. The use of local fruits and coconut milk enhances nutrient density, while agar-agar helps promote satiety and digestive wellness. Its low-calorie profile makes it ideal for weight management, and the absence of gluten or dairy supports various dietary restrictions.
This Jelly Candy recipe is low in calories and fat, thanks to the use of agar-agar, a plant-based gelatin substitute rich in fiber and minerals like calcium and magnesium. Santan provides healthy fats, while fresh fruits add vitamins A and C, antioxidants, and dietary fiber, supporting digestive health. Chia seeds boost protein and omega-3 content. By using natural sweeteners, the dish keeps the glycemic index low, making it suitable for most diets.
Petua
- 💡Tip 1: Use fresh pandan and santan for authentic aroma and flavor.
- 💡Tip 2: Let the jelly cool completely before refrigerating to avoid condensation.
- 💡Tip 3: Customize flavors by adding fruit purees or natural juices.
Penyimpanan & hidangan
Store jelly candy in an airtight container in the refrigerator for up to 4 days. Avoid freezing as it changes the texture. Keep away from direct sunlight to maintain color and freshness.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 40.0 kcal |
