Burmese Kyauk Kyaw | Vegan coconut jelly

Being a south Indian coconut has been an integral part of my growth.From relishing  the sweet coconut water and flesh straight from the tree to indulging into fresh coconut used in curries and desserts made from coconut milk life revolved round the coconut .Like a typical Andhra family the day at my maternal grandparents house would start with coconut chutney and would continue with the coconut saga .Three coconut trees surrounding the palatial house would fuel the family needs all round the year.

Thank fully one of the coconut trees have survived the encroachment by the expanding family till date.My grandmother (Nani) was an exceptionally good cook.Agar agar or china grass was in swing during 90 's in India.And when ever we kids pester her for any thing sweet she would come up with this coconut jelly made from agar agar .If coconut wasn't available then a simple jelly with milk and cardamom would suffice.Unlike the kids of this generation we enjoyed life in little things.While I was casually surfing pinterest I came to know that this jelly is also known as   Kyawk Kyaw/Chhow chhow in Burma.

    

 The beauty of this dessert is it separates itself into two layers as it sets. A pure white coconut layer, and the transparent water layer.Always use freshly prepared coconut milk for best results.I have added pineapple layer to give that kick to eyes as well as palette.You can add any tropical flavour of your choice .This is a completely vegetarian and vegan jelly made from agar agar  known as china grass in India .I have used the agar agar strands and home made pine apple jam for this recipe but store bought jam would be fine too . 

Recipe for Kyawk kyaw/coconut jelly

Preparation time:15 minutes

cooking time ;10 minutes

serves:1o

Ingredients

• 1 -whole coconut
• 3 cups -water
• 10 grams -agar agar strands
• 1/2 cup-sugar
• 1 1/2 tbsp -pine apple jam

Procedure

1.Cut the agar agar  strands and soak in 1/2 cup water for 15 minutes.

1.Take the white flesh of a mature coconut and grate it .

2.Add the flesh to a blender with 1.5 cups water.

3.Blend it and strain the coconut milk with a muslin cloth.This is the first milk which is called onnam paal .

4. Add the pulp again to blender with  1.5 cups water.

5.Blend it and strain the coconut milk in another bowl with a muslin cloth.This is the second milk which is called rendaam paal.

6.Add the agar agar strands to a pan along with the soaked water.

7.Switch on the heat and cook until the strands are dissolved making a clear liquid.Add more water if needed and dissolve it completely .

8.Remove 1 1/2 tablespoon of the liquid and set aside we will need it for pine apple jelly. 

8.Now add the second milk and sugar to the agar liquid , stir it well and bring to a boil.

10.Switch of the flame remove the pan from heat and add the first milk.

11. Give it a stir and pour it in the mould .

12. Allow it to cool and set .It may take around 20 minutes.

13.Now heat the saved agar  to liquid and add pineapple jam stir it ,mix it well and pour it over coconut jelly.

14. Allow it to set at temperature and  keep it in the refrigerator for 1 hour to cool .

15.Cut into slices and serve. 

Notes 

1. Never boil second milk or else it will curdle.
2. Dissolve the agar  completely before adding coconut milk.