Coconut jelly (kyauk kyaw)

The word agar comes from Malay word agar-agar. In Malay, the word agar-agar means jelly. Agar is a flavourless gel derived from seaweed. Therefore, it contains the rich array of minerals. White and semi-translucent, it is available in strands, flakes or in powdered form.

Agar strands

It is often used in Asian desserts, such as jellies, puddings and custards. In Burmese cuisine, coconut jelly(kyauk kyaw) is made from agar too. Usually this dessert kyauk kyaw would be served during celebratory occasions, such as house-warming party and wedding reception.

kyauk kyaw

Serves : 4-6
Preparation Time : 20-25minutes

Ingredients

20g agar-agar strands

200ml coconut cream

5 tablespoons sugar

1/2 teaspoon salt

2 1/2 cup water

Method

1. Soak the agar strands in a bowl of water for 5 minutes.
2. Boil the water in a pot over medium heat.
3. Add the agar strands into the boiling water and stir until it is completely dissolved.
4. Add the coconut cream and stir for a few minutes on low heat.
5. Add sugar and salt. Give it a quick stir.
6. Turn off the heat.
7. Pour into a tray and let it set at room temperature(1.5-2 hours).

I was happy that the kyauk kyaw was set to perfection :) Yes, i finally did this right!!!! A nice soft texture unlike the rubbery kyauk kyaw during my first attempt. If you like a warm kyauk kyaw, then you do not need to chill this. However, i feel that kyauk kyaw gets much more delicious when chilled.