Kyauk kyaw (1)

Kyauk kyaw (1)

Seaweed jelly

By
From
The Complete Asian Cookbook
Makes
18 pieces
Photographer
Alan Benson

This jelly is made from translucent strands of refined seaweed that look like crinkled strips of cellophane. It is sold in Asian grocery stores as refined agar-agar. Agar-agar powder is also sold in packets at Asian grocery stores. The name of the recipe is pronounced ‘chow-chaw’.

Ingredients

Quantity Ingredient
7g agar-agar strands
or 1 tablespoon agar-agar powder
1 litre coconut milk
110g sugar
a few drops rose flavouring
or 1 tablespoon rosewater

Method

  1. Soak the strands of agar-agar in cold water for at least 1 hour, or preferably overnight. Drain and measure out 1½ cups loosely packed strands. Put the strands and coconut milk into a saucepan and bring to the boil, stirring constantly. Add the sugar and simmer for 15–20 minutes,stirring often, until all the strands are completely dissolved. Remove from the heat.
  2. Alternatively if you are using agar-agar powder, sprinkle on top of the milk and bring to the boil, then simmer and stir for 10 minutes. Remove from the heat.
  3. Add the rose flavouring to the jelly, to taste, then pour into a 1.5 litre capacity dish rinsed out with cold water, and allow to set. Refrigerate until ready to serve. Cut into squares or diamonds. This is a very firm jelly and can be picked up and eaten with your fingers.

Note

  • In some instances, making your own coconut milk gives a much more authentic and lighter result. This dessert is one of them.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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