Tuesday, June 4, 2013
Recipe: Palm Sugar Jelly
I used to make jellies (agar) that come in packets. Agar-agar by itself is derived from seaweed and is a good source of calcium, iron, and fiber. Consuming agar-agar has been associated with aiding in digestion, reducing inflammation, calming the liver, and bringing relief to the lungs. Unfortunately to make it a palatable dessert, it requires a lot of white sugar to make, and after learning about the health effects of consuming refined sugar, I have been avoiding making them because I don't know what to substitute the white sugar with. I don't know if using other natural sweeteners will change the texture, consistency, and the taste of the agar-agar. But I may have just found a new recipe that uses a natural sweetener called coconut palm sugar (known as gula malacca in Singapore) that has a very low glycemic index of 35 compared to 100 in white sugar. I'm also trying to consume more coconut in our diets because it has many amazing health benefits and this recipe includes coconut milk. Score! This palm sugar jelly is delicious.
1 fresh pandan leaf (sold in Asian supermarkets), tied into a knot
3 tsp jelly (agar-agar) powder
500 ml water
300 ml (1 1/4 cups) coconut milk
150 grams (3/4 cups) palm sugar (gula malacca), cut into small sizes if it is not in powder form
In a medium pot, put the pandan leaf, jelly powder, water, and palm sugar and bring it up to a boil. Then add coconut milk and let it simmer until it boils again. Turn off the heat and transfer into jelly molds. Put in the fridge until the jelly hardens and serve cold.
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