No need adding artificial coloring. Mango pure and coconut milk is a perfect match! Ripe mangoes have a fruity aroma and beautiful orange color that appears and Coconut milk is the most popular flavours and tastes rich, creamy and milk should have a good, clean white color. Now, you have two natural colors. I made a 9 layer, 4 layer and you can adjust accordingly. It sets more firmly than gelatine, and perfectly firm to cut. Taste is just as refreshing. This recipe gives a firmer and smooth texture, Give it a try this weekend!
Ingredients
(A)
• 180ml cup water
• 10g agar agar strips
(B)
• 1 cup coconut milk
• 2 pandan leaves
• 3 tbsp sugar
(C)
• 2 ripe mangoes
• 1/2 cup orange juice
• 3 tbsp sugar
(If too thick add some more juice)
Method:
1) Soak agar agar strips in cold water for about 20 minutes, or till soften. drain, squeeze out the excess water. In a saucepan, Add soften agar agar strips and water, bring to a boil over low heat, until completely melted. The amount of agar agar liquid in half with (B) and (C). (Agar jellies will become liquid again at 80°C – 90°C).
2) In another saucepan, Cook the coconut milk, pandan leaves, and sugar over medium low heat until the sugar dissolves. Pour half amount of the agar agar liquid until thoroughly mixed in. (Simmering a pot or at a low heat is the key to making the agar agar mixture not set quickly).
3) Place the mango chunks, orange juice and sugar in a blender, and blend until smooth. Pour the remaining agar agar liquid until well combined. (Simmering a pot or at a low heat is the key to making the agar agar mixture not set quickly).
4) Sieve mixture into a dish. 8 tbsp for each layer, or you desired, and wait for each layer to set before adding the next layer. Allow to Set in the refrigerator overnight or until fully set. Cut the jelly into any shape you want. could be triangle or square. Place them on a platter. Serve cold.
Recipe Source: Josephine's Recipes
