Stay cool with agar-agar puddings

Coconut lychee puddings. Photos; C. Jason

Weather the hot spell with cold and refreshing agar-agar desserts.

COCONUT LYCHEE PUDDING

Coconut water layer

16g agar-agar powder

50g caster sugar

150ml water

500ml coconut water

1/4 cup young coconut flesh, cut into very thin strips

Coconut milk & lychee layer

1 can lychee

16g agar-agar powder

25g caster sugar

1/2 tsp salt

200ml water

250ml thick coconut milk

100ml reserved lychee syrup

2 tbsp soaked chia seeds, well drained

Topping

reserved lychees, drained

For the coconut water layer

In a medium-sized saucepan, combine the agar-agar powder, sugar and water.

Bring the mixture to a boil and cook until the sugar and agar-agar powder have dissolved completely.

Stir constantly for 5 minutes.

Add coconut water and simmer for 5 minutes over low heat.

Add the coconut flesh. Pour the jelly mixture into a tray mould and set aside to set.

For the coconut milk & lychee layer

Drain lychee, set aside for topping and reserve 100ml of the syrup. Place agar-agar powder, sugar, salt and water in a small saucepan.

Bring to a boil and cook over medium-low heat to dissolve the agar-agar powder and sugar.

Stir in the coconut milk and lychee syrup. Bring to a boil, then remove from heat. Add in soaked chia seeds.

To assemble

When the coconut water layer is half set – the top is set in a skin but beneath that the jelly is still jiggly – gently pour the coconut milk and lychee layer over it. Leave to set at room temperature then refrigerate until fully set or chill overnight.

To serve

Cut the agar-agar pudding into serving pieces using a knife. Serve each piece topped with a lychee.

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LEMONGRASS PANDAN JELLY

5 stalks lemongrass

4 pandan leaves

1 litre water

20g agar-agar powder

150ml water

brown sugar to taste

green food colouring (optional)

1/4 cup finely cut cincau strips

Topping

kiwi fruit slices

Slice the lemongrass (bottom 12cm of the white portion only) and pandan leaves and place in an electric blender or food procesor.

Add enough water to operate the blades and process into a paste. Mix in the remaining water and strain; discard pulp.

In a saucepan, combine the agar-agar powder, sugar and 150ml water; bring to a boil. Reduce heat and simmer to dissolve sugar and agar-agar powder. Stir occasionally while cooking.

Add the lemongrass and pandan mixture and 1-2 drops food colouring if using. Stir to mix well and simmer on medium-low heat for 8-10 minutes.

Strain mixture into a wet mould and add in the cincau strips. Stir to mix well. Leave aside to set at room temperature. When set, transfer to the refrigerator to chill well – you can also leave it to chill overnight.

To serve, cut the jelly using any desired cutter. Top with a slice of kiwi fruit.

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MANGO ORANGE JELLY

flesh from 1 large, ripe mango (set aside 2 tbsp finely diced mango)

juice from 1 orange, strained

1 tsp lemon juice

17g agar-agar powder

80g caster sugar

600ml water

1 passion fruit, pulp (and seeds) only

Place the mango flesh, orange and lemon juice in an electric blender or food processor. Blend into a puree. Remove and set aside.

Combine the agar-agar powder, sugar and water in a pot and bring to a boil. Stir until sugar and agar-agar powder dissolve. Reduce the heat to low and stir for 8-10 minutes. Add the mango and orange puree and continue to boil over low heat for another 6-7 minutes. Keep stirring while it is boiling.

Remove from heat and stir in passion fruit pulp and diced mango. Pour the mixture into individual moulds. Leave aside to set at room temperature. When set, transfer to the refrigerator to chill well – you can also leave it to chill overnight.

Remove from mould before serving.