Easy Asian coconut jelly dessert
Good food is very often, even most often, simple food - Anthony Bourdain This Asian coconut jelly dessert, chewy and translucent, is simple, super easy to make and perfect for summer. The coconut jelly dessert is both vegan and gluten free, made with agar agar for an easy chilled dessert. My version is filled with fresh pandan leaves and above all not too sweet. I usually eat very little salt and sugar, so perhaps other people will need to add a little more salt and sugar (in all my recipes). Ingrédients 1 litre of water 1 pack of coconut juice (600 ml) 200 ml of pandan leaf juice * 2 packs of coconut milk (2 x 500 ml) 1 packet of agar agar (25 g) 5 tbsp sugar * * 2 tsp salt * 1 large handful of pandan leaves (about 20 cm long), cut into pieces about 2 cm long, blended with 200 ml of water, and strain to collect the green juice * * for once, I'm using white sugar; cane or whole cane sugar (other brown sugars) tends to give a brown color Instructions Add...