Chill with jelly puddings
Weather the hot spell with cold and refreshing agar- agar desserts.
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.
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
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. 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 mediumlow 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.
Stir in the coconut milk and lychee syrup. Bring to a boil, then remove from heat. Add in soaked chia seeds.
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.
Cut the agar- agar pudding into serving pieces using a knife. Serve each piece topped with a lychee.