If you haven’t noticed, one of the few things I’ve missed the most as a result of this quarantine is dim sum. I’ve tested recipes for Siu Mai, Ha Gow, Spare Ribs with Black Bean Sauce and Egg Tarts. I’m not going to end this marathon without making my childhood favorite: Coconut Jelly! As kids, my cousin Cindy, whom I grew up with, and I would have eyes of a hawk when dim sum with our families nears its end … in search for the dessert cart that is housing our coconut jelly! I’ve been testing out various ingredients to create my own version of this childhood favorite and am happy to share with you my recipe, using a coconut beverage from my sister-in-law. If you’ve tried and enjoy it, please leave a comment or tag me @rackoflam on social media!
Coconut Jelly Recipe (椰汁糕)
Ingredients
- 200 g sweetened coconut beverage (See Note 1 below)
- 165 mL coconut milk (See Note 2 below)
- 100 g water
- 20 g sugar
- 20 g gelatin powder
Instructions
- In a small pot, over medium heat, add the sweetened coconut beverage, coconut milk, water and sugar. Give the mixture a few whisks.
- Gradually add the gelatin powder, in batches, and stir continuously. It is critical that you keep stirring to avoid the gelatin powder from clumping.
- Stir the mixture until hot (when you see bubbles forming around the edges).
- Pour the mixture into a dish, through a sieve.
- Add optional fruits into the mixture.
- Allow to cool, cover with plastic wrap and refrigerate overnight.
- Remove from refrigerator, then run a knife along the edges and invert the dish onto a flat surface.
- Cut into pieces, plate and serve cold.
Video
Notes
- I used this “Coconut Plant-based Beverage (Barista Series)” by Pacific Foods. It has 8g of added sugar per serving. As a result, I only added 20g of sugar into this recipe. If you are using an unsweetened coconut beverage or another milk alternative, add more sugar, to taste.
- I found these smaller cans (165mL) of coconut milk at my Asian supermarket. If you cannot find these, measure out 165g.
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