Jelly with Coconut Cream Topping (Wun Ka–Ti)

A popular and simple Thai style jelly topping with coconut cream and can be adjusted into various tastes and colours such as Pandanus leaf-scented, Fruit Jelly and Coffee Jelly.

Thai Recipe Ingredients

1. 1 pack (50 grams.) agar-agar Powder

2. 16 cups water

3. 9 cups sugar

4. 1/4 cup concentrate pandanus leaves

5. 2 kg. (to make 5 cups coconut cream) grated coconut meat

6. 1 tbsp. salt

7. 20 pandanus leaves

8. 1 tbsp. rice flour

 

Thai Sweet Preparations

1. Mix agar-agar and water. Bring to boil until the agar-agar dissolves. Add sugar and 10 pandanus leaves. Boil for another 5 minutes. Strain and set aside.

2. Mix 8 cups of the mixture in step.1 with the topping. Bring to boil. Set aside.

3. Boil the rest of the mixture. Add pandanus-leaf water. Pour into the dried tray (about 3/4 of the tray.)

4. Leave to cool Topping

For topping

1. Mix coconut cream, salt, and rice flour together.

2. Add 8 cups of the prepared jelly mixture (in step 1 for making jelly). Add 10 pandanus leaves. Bring to boil.

3. Pour the topping onto the jelly in the tray. Leave to cool for about 2 hours, then cut into pieces.