Posts tagged: recipes with coconut milk

Mango Coconut Jelly Recipe

Mango coconut jelly, or also known as Woon Mamuang, is a Thai dessert that is healthy, tasty, and gluten-free. Agar-agar powder is a plant-based alternative for gelatine. This Asian-inspired dessert will surely complete your afternoon cravings.

Ingredients:

Mango Layer:
• 250 grams mango flesh (for puree, roughly cubed)
• 1-cm cubes flesh of 1 mango
• 2 teaspoon agar agar powder
• 1 1/4 cups water
• 1/2 cup orange juice
• 1/3 cup sugar
• Lime juice (to taste)
• 15 small mint leaves (optional)

Coconut layer:
• 2/3 cup coconut milk
• 2/3 cup water
• 1/8 teaspoon salt
• 1 teaspoon agar agar powder
• 4 tbsp sugar

Instructions:

This recipe takes about 20 minutes. Serves 6-7.

For Mango Layer:
Prepare a blender.
Add the mango cubes and orange juice.
Blend the ingredients until it makes a puree.
Set aside.

Set a small pot over low heat.
Add water and agar agar powder.
Stir the mixture to distribute the powder well.
Bring it to a full boil while stirring frequently.
Make sure that the agar agar powder has dissolved in the liquid.
Once it boils, add the mango puree and sugar
Whisk until texture is smooth.
Remove from heat and pour the mixture into a container or mold.
Place the mango bits or cubes into the mixture.
If you have mint leaves, then you can also add and place evenly in the mixture.
Set aside and let it sit until the surface is solid enough for the next layer.

For Coconut Layer:
Set a small pot over low heat.
Add water and agar agar powder.
Stir the mixture until the powder is distributed well.
Bring it to a boil while stirring frequently.
Make sure that the agar agar powder has dissolved in the liquid.
Add sugar and salt.
Stir until dissolved in the mixture.
Add coconut milk and keep on stirring to dissolve lumps.
Remove from heat.
Pour the coconut mixture on top of the mango layer once you are sure that it’s solid enough.
Keep in the fridge for a couple of hours until cold.
Get slices, serve and enjoy!

Mango Coconut Jelly
Images – https://www.youtube.com/watch?v=o_u21ZAAQuo

Agar Jelly Fruit Cake Recipe

Agar-agar is an alternative for gelatin if you are going vegetarian. In doing an agar jelly fruit cake, it is important to dissolve all ingredients and make sure there are no lumps. Strategically placing the small bits of fruits is also essential to make it look prettier and yummier.

Ingredients:

Fruit Layer:
• 1 1/3 cups water
• 1/4 cup sugar
• 1 3/4 teaspoon agar agar powder
• 2/3 cup juice from canned lychee (set aside fruit)
• 2 cups small fruit pieces (i.e. pineapple, mango, kiwi, blueberries, and red papaya

Coconut Layer:
• 3/4 cup coconut milk
• 3/4 teaspoon + 1/8 teaspoon agar agar powder
• 1/4 cup water
• 3 tbsp sugar
• A pinch of salt
• 4 inches pandan leaf (optional)

Bottom Juice Layer:
• 1/4 cup water
• 3/4 teaspoon + 1/8 teaspoon agar agar powder
• 3/4 cup juice of your choice
• Sugar if needed

Instructions:

This recipe takes about 3 hours and 20 minutes.

For the Fruit Layer:
Put cold water, lychee juice, and agar agar powder in a small pot.
Whisk all ingredients until no more lumps.
Set it over low heat and bring to a boil.
Stir constantly.
Add sugar and stir the mixture until the sugar is dissolved.
Remove from heat.
Pour the liquid mixture to a container or mold.
Place the small bits of fruits you prepared.
Pour the rest of the mixture over the fruits.
Let it sit for a couple of minutes until the top is solid enough to hold the second layer.

For the Coconut Layer:
Put coconut milk, water, and agar agar powder in a small pot.
Stir the ingredients until the powder is dissolved.
If you have pandan leaf, add the leaf to the mixture.
Switch the heat to medium-high.
Bring to a boil while stirring constantly.
Add sugar and salt, stir until dissolved.
Remove the pandan leaf.
Add the mixture gently on top of the fruit layer.
Make sure the fruit layer is solid or dry enough.

For the Bottom Juice Layer:
Put water, agar agar powder, and the juice of your choice in a small pot.
Stir all ingredients.
Switch the heat and set it to medium.
Bring to a boil while stirring constantly until powder is dissolved.
Make sure the coconut layer is firm enough before pouring the bottom juice layer.
Put in the fridge for a couple of hours until cold.
Slice for serving.
Enjoy!

Agar Jelly Fruit Cake Recipe
Images – https://www.youtube.com/watch?v=dCoexfAQIf0

Malaysian Curry Noodles With Coconut Milk / Nyonya Laksa / Laksa Lemak

Laksa Lemak is a popular spicy noodle soup that originated from Southeast Asia. It is found mainly in Malaysia, Indonesia, and Thailand. The noodle soup is incorporated with coconut milk and prawns. It is served with a chili paste or sauce called sambal. This recipe takes about 2 hours. The preparation and cooking may take some effort, but if you want some authentic dish, then you must try this!

Ingredients:

• 400 grams prawns (freshly blanched)
• 20 grams shrimps (dried)
• 15 grams galangal
• 15 grams turmeric powder
• 20 grams shrimp paste (dried)
• 100 ml coconut milk
• 15 ml water
• 4 chicken drumsticks
• 1 Vietnamese coriander
• 5 fresh chili peppers
• 5 dried chili peppers
• 2 chili boh
• 3 garlic cloves
• 8 shallots
• 4 lemongrass stalks
• 6 candlenuts
• tofu puffs (blanched)
• fish balls (blanched)
• 1/2 teaspoon sugar
• salt
• 3 tbsp oil
• Any type of noodle (blanched)

Instructions:

Prepare broth:
Set a pot over high heat.
Put the drumsticks and add water.
Let it boil.
Once it boils, reduce heat to medium.
Let it simmer for 30 minutes.
Set aside.

Heat oil in another pot on high heat.
Stir fry prawn heads (without meat).
Add water.
Let it boil.
Add the Vietnamese coriander.
Once it boils, reduce heat to medium.
Let it simmer for 30 minutes.
Set aside.

Prepare shrimp paste:
In a blender, add dried chilies, fresh chilies, shallots, galangal, candlenuts, garlic, lemongrass, and turmeric powder.
Blend until texture smoothens.
Add dried shrimps and blend again.

Prepare sambal:
Set a dry pan over medium heat.
Pour oil and get some amount of shrimp paste and chili boh.
Toast until fragrant.
Add sugar and salt to taste.
Put some water.
Set aside.

Prepare the broth soup:
Set pan over medium heat.
Pour some olive oil.
Saute the paste until the color changes.
Add the chicken and prawn broth.
Stir until the paste is well combined with the broth.
Add a pinch of salt (or depends on your taste).
Let it simmer for about 10-15 minutes.
Add coconut milk and bring to a boil over medium-high heat.
Add tofu puffs and fish balls.
Let it cook for 10 minutes.
Remove from heat.

Place the noodles in a bowl.
Add the cooked broth with the tofu puffs and fish balls.
Add prawns.
Garnish with chopped Vietnamese coriander and a few slices of cucumber.
You can add a hard-boiled egg.
Don’t forget to serve with the sambal.
Serve and enjoy!

Malaysian Curry Noodles With Coconut Milk, Nyonya Laksa, Laksa Lemak
Images – https://www.youtube.com/watch?v=DOfia0O4qbk