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.
12 servings
- Amount per serving
- Calories161
- % Daily Value *
- Total Fat 3.1g4%
- Saturated Fat 2.7g14%
- Cholesterol 0mg
- Sodium 47mg3%
- Total Carbohydrate 33.9g13%
- Dietary Fiber 0.7g3%
- Total Sugars 12.3g
- Protein 0.7g
- Calcium 11mg1%
- Iron 2mg12%
- Potassium 141mg3%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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.