Red Bean and Coconut Agar Jelly紅豆椰汁糕
A refreshing layered jelly dessert featuring sweet red beans in a clear agar layer and a creamy coconut milk layer. It's a popular treat enjoyed for its distinct textures and balanced sweetness.
01Ingredients
- 100g Red Beans
- 500ml Water (for red beans)
- 50g Granulated Sugar (for red beans)
- 15g Agar-agar powder
- 700ml Water (for agar jelly)
- 80g Granulated Sugar (for agar jelly)
- 200ml Coconut milk
- 50ml Evaporated milk
Nutrition (per serving)245kcal
- Protein4.2g
- Carbs42.5g
- Fat6.8g
Fiber 2.1 gSodium 42 mg
02Steps
- Prepare the red beans: Rinse the red beans. In a pot, combine red beans and water. Bring to a boil, then reduce heat and simmer until the beans are tender. Drain, then stir in the granulated sugar.
- Prepare the agar-agar base: In a separate pot, combine agar-agar powder and water. Bring to a boil, stirring constantly until the agar-agar is fully dissolved.
- Sweeten the agar-agar base: Stir in the granulated sugar until completely dissolved.
- Divide the agar mixture: Separate the agar-agar mixture into two equal portions.
- Make the red bean layer: To one portion of the agar-agar mixture, add the prepared red beans. Mix well.
- Pour the red bean layer: Pour the red bean agar mixture into a serving mold or dish. Allow it to set slightly at room temperature or in the refrigerator.
- Prepare the coconut layer: To the other portion of the agar-agar mixture, stir in the coconut milk and evaporated milk. Mix well.
- Pour the coconut layer: Carefully pour the coconut agar mixture over the set red bean layer.
- Chill and serve: Chill the layered jelly in the refrigerator for at least 3-4 hours, or until completely firm. Cut into desired shapes and serve cold.
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