AuthorLe-ThermiqueCategoryDessertsDifficultyBeginner Coconut Water Layer
- Add coconut water, agar powder and sugar into mixing jar.
Settings: Timer: 7 Minutes / Speed: 3 / Temperature: 110°C
Preparations
- Pour coconut water mixture into jelly mould and fill in half.
- Set aside until coconut water mixture is fully firm.
Santan Layer
- Attach butterfly whisk.
- Add water, pandan leaf, sugar and Japanese agar powder into mixing jar.
Settings: Timer: 6 Minutes / Speed: 2 / Temperature: 110°C
Preparations
- Use a folk to poke a few holes on coconut water layer and pour santan mixture until full of mould.
- Repeat for remaining mixture.
- Set-asides until santan layer slightly firm and transfer into fridge to chill until fully firmed.
- Remove mould and ready to serve.
Servings 12
- Amount Per Serving
- Calories 161
- % Daily Value *
- Total Fat 3.1g5%
- Saturated Fat 2.7g14%
- Cholesterol 0mg
- Sodium 47mg2%
- Potassium 141mg5%
- Total Carbohydrate 33.9g12%
- Dietary Fiber 0.7g3%
- Sugars 12.3g
- Protein 0.7g2%
- Calcium 11%
- Iron 2%
- Vitamin D 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Coconut Water Layer
- Add coconut water, agar powder and sugar into mixing jar.
Settings: Timer: 7 Minutes / Speed: 3 / Temperature: 110°C
Preparations
- Pour coconut water mixture into jelly mould and fill in half.
- Set aside until coconut water mixture is fully firm.
Santan Layer
- Attach butterfly whisk.
- Add water, pandan leaf, sugar and Japanese agar powder into mixing jar.
Settings: Timer: 6 Minutes / Speed: 2 / Temperature: 110°C
Preparations
- Use a folk to poke a few holes on coconut water layer and pour santan mixture until full of mould.
- Repeat for remaining mixture.
- Set-asides until santan layer slightly firm and transfer into fridge to chill until fully firmed.
- Remove mould and ready to serve.