Kyauk Kyaw with a Malay Twist

Ingredients

In this Malay adaptation of Kyauk Kyaw, we incorporate the flavors of pandan leaves and palm sugar to infuse the coconut milk jelly with a distinct Malay twist. These additions bring a fragrant and slightly caramelized taste to the dessert, elevating its flavor profile and making it more suitable for Malay cuisine. We alse have the original recipe for Kyauk kyaw, so you can check it out.

• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 200ml (6.75 fl oz) water 200ml (6.75 fl oz) water
• 100g (3.5 oz) palm sugar, grated 100g (3.5 oz) palm sugar, grated
• 2 pandan leaves, tied into a knot 2 pandan leaves, tied into a knot
• 10g (0.35 oz) agar-agar powder 10g (0.35 oz) agar-agar powder

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 20g, 18g
• Carbohydrates (total, sugars): 18g, 15g
• Protein: 2g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, combine the coconut milk, water, pandan leaves, and grated palm sugar. Stir well to dissolve the palm sugar.
2. 2.
   Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.
3. 3.
   In a separate bowl, dissolve the agar-agar powder in a small amount of water.
4. 4.
   Slowly pour the agar-agar mixture into the simmering coconut milk mixture, stirring continuously.
5. 5.
   Continue to simmer for 5 minutes, stirring constantly to ensure the agar-agar is fully dissolved.
6. 6.
   Remove the saucepan from heat and discard the pandan leaves.
7. 7.
   Pour the mixture into individual molds or a large dish and let it cool to room temperature.
8. 8.
   Once cooled, refrigerate for at least 2 hours or until the jelly is set.
9. 9.
   To serve, cut the jelly into desired shapes and garnish with grated palm sugar or coconut flakes if desired.

Treat your ingredients with care...

• Pandan leaves — Make sure to tie the leaves into a knot to release their aromatic flavor while simmering. Remove the leaves before chilling the jelly.
• Agar-agar powder — Dissolve the powder in a small amount of water before adding it to the coconut milk mixture to ensure it is fully incorporated.

Tips & Tricks

• For a more intense pandan flavor, you can add a few drops of pandan essence to the mixture.
• If palm sugar is not available, you can substitute it with brown sugar or coconut sugar.
• To achieve a smoother texture, strain the mixture before pouring it into molds.
• Experiment with different shapes and sizes of molds to create visually appealing jelly desserts.
• Serve the coconut milk jelly chilled for a refreshing treat.

Serving advice

Serve the coconut milk jelly on its own as a delightful dessert or as a sweet ending to a Malay-inspired meal. It can be enjoyed as a light and refreshing treat during hot weather or as a comforting dessert after a spicy meal.

Presentation advice

To enhance the presentation, garnish the coconut milk jelly with grated palm sugar or coconut flakes. You can also serve it with a side of fresh tropical fruits such as mango or pineapple for an extra burst of flavor and color.