Thai Coconut Jelly
Makan Tengah Hari • Malaysia
How to Make Thai Coconut Jelly (Traditional & Healthy Version)
Thai Coconut Jelly, known locally as 'Agar-Agar Santan Thai', is a beloved dessert across Malaysia, especially in regions with strong Thai cultural influence such as Kedah and Perlis. The dish features layers of fragrant coconut milk (santan) and a clear, subtly sweet jelly, making it both visually appealing and refreshing. Traditionally served chilled, this Malaysian Thai Coconut Jelly is perfect for our humid climate and is a common sight at festive gatherings or as a light, satisfying lunch dessert. This authentic recipe uses local ingredients like pandan leaves for aroma and natural agar-agar powder, which is widely available in Malaysian markets. The texture is delightfully bouncy, and the interplay of creamy santan with the delicate, slightly floral jelly makes it a favorite among both children and adults. As part of Malaysia’s multicultural cuisine, this vegetarian dessert showcases the blend of Thai and local Malaysian flavors, highlighting the country’s rich culinary diversity. It's a great choice for health-conscious eaters, providing a lighter alternative to heavier sweets, and is suitable for a vegetarian diet.
Bahan-bahan(untuk 1 generous bowl per person)
- 7g (about 1 tablespoon) Agar-agar powder (agar-agar serbuk)
- 2 cups Water (air)
- 1 cup Coconut milk (santan, fresh preferred)
- 2 leaves Pandan leaves (daun pandan, knotted)
- 1/4 cup Sugar (gula pasir, adjust to taste)
- 1/8 teaspoon Salt (garam)
- 1 stalk Lemongrass (serai, bruised) - pilihan
- A few drops Natural food coloring (green from pandan) (optional for color) - pilihan
Arahan
- 1
In a saucepan, combine agar-agar powder and water. Stir well to dissolve and bring to a gentle boil over medium heat.
5 minutes
Stir continuously to prevent lumps and ensure a smooth jelly.
- 2
Add pandan leaves and bruised lemongrass (if using). Simmer for 3 minutes to infuse aroma, then remove the lemongrass.
3 minutes
Knotted pandan leaves are easier to remove later.
- 3
Add the sugar and salt. Stir until completely dissolved. Taste and adjust sweetness if needed.
2 minutes
Use less sugar for a lighter, healthier jelly.
- 4
Pour half of the jelly mixture into a clean mould. Allow it to set partially (about 5 minutes at room temperature).
5 minutes
Do not let the first layer fully set before adding the next for better adhesion.
Kenapa hidangan ini sihat
This Malaysian Thai Coconut Jelly is a healthier dessert option as it uses agar-agar, which is low in calories and high in fiber, aiding digestion and satiety. The recipe calls for minimal sugar and no artificial additives. Santan offers plant-based fats, and the optional use of natural pandan coloring avoids synthetic dyes. It’s vegetarian and can be easily adapted to vegan diets, making it suitable for various health goals and lifestyles.
Agar-agar is a natural, plant-based gelatin substitute high in fiber and extremely low in calories, making this dessert light yet satisfying. Coconut milk (santan) provides healthy fats, including medium-chain triglycerides (MCTs), which support heart health. The use of pandan and lemongrass adds antioxidants and a fragrant aroma without extra calories. This Thai Coconut Jelly is free from cholesterol, contains little sugar, and offers a moderate amount of potassium and magnesium from the coconut.
Petua
- 💡Use freshly squeezed santan for the creamiest flavor.
- 💡Allow each jelly layer to partially set before pouring the next for clear layers.
- 💡Add a few drops of pandan extract for a vibrant green color without artificial dyes.
Penyimpanan & hidangan
Store in an airtight container in the refrigerator for up to 3 days. Serve chilled. Do not freeze, as freezing affects the texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 130.0 kcal |
