Thai Layered Jelly

Thai Layered Jelly

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An extremely delicious and colorfully layered dessert flavoured with orange and coconut.

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Thai Layered Jelly recipe - How to make Thai Layered Jelly

Setting Time: 240 min.   Preparation Time:    Cooking Time:    Total Time:     4Serves 4.
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For the fruit layer
5 gms agar-agar (china grass)
2 cups orange juice
sugar to sweeten
a few drops orange colour

For coconut layer
2 cups coconut milk
2 tbsp cornflour
4 to 5 tbsp sugar

For the fruit layer

    For the fruit layer
  1. Dissolve the agar agar in the orange juice till it softens.
  2. Add the sugar and simmer till all the agar agar dissovles.
  3. Strain while it is still warm and add the food colour.
  4. Pour into a 150mm.(6") square tray.
  5. Refrigerate for 15 to 20 minutes till it sets.

For the coconut layer

    For the coconut layer
  1. Make a paste of the cornflour and 2 tablespoons of the coconut milk.
  2. Heat the remaining coconut milk with the sugar.
  3. When it comes to a boil, add the cornflour paste and stir till it becomes thick.
  4. Remove from the fire, cool slightly and strain.
  5. Pour this over the set orange layer and allow it to set in the refreigerator for 4 to 5 hours.

How to proceed

    How to proceed
  1. To unmould, place the tray in lukewarm water for a few seconds and unmould on a flat plate.
  2. Using a flower shapped cookie cutter, cut out pieces from the set dessert.
  3. Lift each piece carefully and place on a serving plate.
  4. Serve chilled surrounded by fruit.

  1. You can also use a layer of chocolate sponge as a base.

Nutrient values (Abbrv) per serving
Energy382 cal
Protein3.2 g
Carbohydrates63.8 g
Fiber4.6 g
Fat12.5 g
Cholesterol0 mg
Sodium16.2 mg

RECIPE SOURCE : Thai CookingBuy this cookbook
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