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Thai coconut custard jelly recipe

Thai coconut custard jelly recipe

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  • Recipes
  • Dish type
  • Dessert

Finish your next Thai feast with this easy and delicious recipe, which uses agar agar, coconut cream and eggs to make a lovely jelly that has a custardy texture. A lovely vegetarian jelly dessert that everyone can enjoy.

1 person made this

IngredientsServes: 8

  • 2 large eggs
  • 55g palm sugar
  • 375ml coconut cream
  • 3 pandan leaves, cut into 3cm lengths
  • 1 tablespoon agar agar powder
  • 375ml water
  • 100g granulated sugar

MethodPrep:20min ›Cook:10min ›Extra time:2hr › Ready in:2hr30min

  1. To make the custard, beat the eggs with the palm sugar, coconut cream and pandan leaves. Strain the mixture, discarding the leaves, and set aside.
  2. Place the agar agar powder and water in a small wok or pot and heat until agar agar is completely dissolved. Add the granulated sugar and cook until dissolved. Do not boil.
  3. Add the custard to the agar agar and lightly cook for 2 minutes and remove from the heat. Do not boil.
  4. Pour the mixture into 250ml moulds and let set completely, about 2 hours. Remove the jellies from the moulds and serve.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

by Isis

This tasted horrible. I used low heat and the mixture still curdled a bit. This is nothing like a smooth, creamy pudding--it is like a very firm jello, with curdled bits in it. Taste was flat too. I will not make this again, was a waste of my ingredients.-08 Dec 2015(Review from this site AU | NZ)

20 Traditional Thai Desserts (+ Easy Recipes)

Easy, refreshing, and healthy, Thai desserts are simply irresistible.

If you have serious sweet cravings, these desserts won&rsquot break your heart. If anything, they&rsquoll put you in a good mood!

Most Thai desserts use coconut milk, fresh fruits, and sweet syrups.

They&rsquore extremely sweet but low in fat and calories. Some are even gluten-free. What&rsquos not to love?

However, these desserts are heavier compared to what&rsquos served in the west, so I hope you brought your appetite!

Try one of these 20 Thai dessert recipes for a quick sweet fix!

Known as Bua Loy in thailand, these mini sticky rice balls made from glutinous rice flour is a simple and well known sweet dessert that is really easy to make and perfect for satisfying your sweet cravings! The texture is chewy and soft, and the coconut sauce can be as sweet as you like it. We have added a twist …

A sweet and simple dessert recipe that is filling, cheap, and delicious. A popular dessert choice in Thailand, and once you have tasted it yourself, you will understand why. Although a little tricky to prepare, its well worth the effort. Very basic ingredients are used in this recipe, so you should have no trouble sourcing everything. The only special equipment …

Jelly Custard Shots

It’s been a long time since I made jelly and custard. My little one wanted to eat jelly and hubby wanted custard. I wanted both jelly and custard. Thus, I had planned a jelly custard shot recipe for Valentine’s Day, but due to office work and daily calls I just could not find time to cook this recipe and make something my family loved.

Thanks to the Monday morning blues. Last Monday I just did not feel like going to office. But somehow I got ready, packed my laptop, caught the metro and reached office on time. Soon after reaching office, I saw the sleepy faces of my colleagues and very soon I realized that the internet connection was down due to network failure and would take long time to get fixed. That very moment, I decided to sneak out of office, go home and do something that I love to do. Yes! Believe me. I caught the metro and reached home. Found the jelly and custard packets lying on the kitchen shelf looking at me desperately. I quickly checked the fridge and found that I have all the ingredients at hand.

I cooked the jelly and custard separately for making these jelly custard shots. Chilled them in the refrigerator. Clicked pictures and then I waited for my hubby and kid to come home to enjoy a lovely surprise. Oh Yes! They were indeed surprised.

More than any celebration, I was happy because I did something which was not a part of my daily routine. I did not even attend the daily status call in the evening. But I enjoyed cooking more dishes and desserts. I cooked some more dishes, painted some boards for food photography and really enjoyed my day alone in the peace and comfort of my beautiful home.

My family went ga ga over these jelly custard shots. At the end of the day I was very content that I did something which I love the most. I found solitude for the day by bunking all the responsibilities at office. The jelly custard shots were worth a shot and made my day.

Ingredients to make layered jelly and custard:

  • Jelly powder: I have used store brought strawberry flavored jelly powder. Prepare it as per instructions on the packet. Any flavor of jelly can be used.
  • Custard powder: I have used store brought vanilla custard powder. Prepare it as per instructions on the packet.
  • Milk: I have used cow’s milk. You can even use skimmed milk.
  • Sugar: Sweetener to be used in the dessert. I have used white sugar.
  • Strawberries: Strawberries are used for garnishing.

Steps for preparing jelly custard shots:

  • Prepare jelly as per instructions on the packet. Let it cool down. Once jelly cools, add 1/4th jelly to glass and keep it slanting with the help of other containers in fridge.
  • Prepare custard as per instructions on the packet. Once custard cools down, pour it on jelly and refrigerate it.
  • Garnish with strawberries.

Interested in creating shots out of jelly and custard? You can find the recipe below:

What You’ll Need

Below are the key ingredients you’ll need, along with basic staples including an egg, sugar, salt and water.

  • Agar Agar Powder – Look for it in Asian grocers or online. You can substitute with regular jelly/jello powder or powdered gelatin if required – just follow the cooking directions on the packet to make. If using agar agar flakes instead of powder, use the conversion ratio of 1 tsp powder to 1 tbsp flakes.
  • Coconut Milk – We use canned coconut milk with at least 60% coconut extract. Avoid sweetened coconut milk, just use regular plain coconut milk so you are always in control of the sweetness.
  • Pandan Flavouring – We use the popular pasta pandan flavouring . It stores well, and is easy to find at Asian supermarkets or online. It’s a surprisingly versatile little ingredient which you can use for other sweet Asian treats like Klepon (Coconut Rice Cakes) and Dadar Gulung (Rolled Pancakes), or even savoury dishes like Thai Pandan Chicken. If you don’t have any pandan flavouring on hand, you can substitute with regular vanilla essence.

What Is Coconut Milk?

Unlike coconut water, the liquid that accumulates in the cavity of the fruit, coconut milk is made from the flesh, which itself is a build-up of solidified water that accumulates as it ripens. The skin is removed, the flesh is shredded and simmered in hot water, then strained.

Light coconut milk (often labeled lite coconut milk) is thinned with water. It’s healthier, but if you want a fuller, richer flavor that replicates your takeout favorites, go with the regular. (For cooking purposes, skip the boxed version which is intended for drinking.) You can also opt for thicker, fattier coconut cream if your dish is in need of more body.

Ethically Sourced Organic Coconut Milk, $1.99 from Thrive Market

Hawaiian Haupia (coconut pudding)

A while ago, I posted a recipe for chocolate haupia pie. I figured it’s about time that I post a basic haupia recipe.

Haupia really is simple. It’s just a few ingredients, and it comes together quickly. No special equipment, no special ingredients. Simple simple simple.

I personally like mine in pie form, because… well, there’s chocolate in it. But I will say, sometimes it’s better to just eat it plain, because it’s so refreshing!

My husband loves haupia. When I asked him for a bit more info on what traditional haupia should be like, he said, well… it should be firm enough that you can pick it up and eat it.

I then asked my sister in law how she eats hers. Well, she said, I think the authentic way is to have it closer to a custard, and you eat it with a spoon!

So, my husband is born and raised in Hawaii, as is my sister in law. But, I trust her more, heh heh.

She looked into it a little more for me and told me authentic Hawaiian haupia should probably be somewhere in between custard and jelly like squares.

Well, my husband likes his in Jelly like squares, so that’s what I’ve decided to share with you today. It’s also easier to eat, because you can just pick it up and eat it.

If you want it to be softer, the solution is easy. Just add a little less cornstarch! You can play with the amount, maybe starting at 4 tablespoons instead of 5. Totally customizable to your tastes!

Next time you’re feeling like you need a little tropical kick in your life, give this haupia a try!

By the way, my all time most visited post is another popular Hawaiian treat- Butter Mochi! Give both a try!

October 17, 2014

Chinese Coconut Jelly

I've told you a million times how much we love Yum Cha/ Dim Sum

Is it the noise, the energy and hustle of the staff, the mystery of the unknown as each little lid reveals another morsel of yumminess, the chance to try so many dishes at one sitting. pure greed? I just don't know, but we keep coming back again and again, and I keep trying my darndest to re-create the dishes at home in a gluten free environment so I can safely eat just as many of these exotic delicacies as the rest of the family

Coconut Jelly is actually BigJ's favourite Asian dessert. He's not a huge fan of mango or tapioca pearls, but he really loves this. Littlej loves Mango Pudding, and I adore 'Snowballs', the coconut covered steamed rice flour dumplings filled with bean paste or custard
As the weather grudgingly warms up here in Canberra, we're once again turning our backs on the heavier meals and desserts of Winter and thinking of fresher, lighter flavours. What then, could be nicer than a bit of tropical sweetness reminding us that Summer is on its way?

1 lt Coconut Milk or 2 large tins (@440mls) plus topped up with water if necessary
1/2 cup Castor Sugar
4 tsp Gelatine Powder
big pinch Salt

Pop everything into a saucepan and heat gently until the sugar and gelatine dissolves- don't bring it to the boil or simmer

Pour it into a square or rectangular container to a depth that will allow you to cut it into nice cubes

Cover and refrigerate until set

You'll know when it's set as it should pull away from the sides of the container cleanly- remember this should be a firm set jelly

Flip out onto a clean board

Then cut into nice neat cubes- of course any that aren't quite perfect will have to be deliciously disposed of, purely in the name of quality control of course :)

Light, refreshing, not too sweet and slips down effortlessly- just what you need after a big meal!

So Dear Readers, do you like a sweet ending to your meal, and what's your favourite Asian style dessert?


Wow Bec, looks delicious and so simple! I've been wanting to make this for ages, must try your recipe, love.

Thanks Liz, it is so simple indeed :)

haha I'd better not show hubby this. He LOVES coconut jelly too!

So delicious and easy- even the hubby can make it here Lorraine! :) xox

I do like yum cha but it's frightening going as a family because my kids keep eating and eating and eating and I worry we won't be able to afford the bill. I didn't know it was so easy to make coconut jelly! This is a lovely refreshing way to finish a meal xx

I know what you mean Charlie- last time I took littlej and her friend to sushi train they polished off $90 worth!! I should have paid more attention :( At least it was yummy and fairly healthy xox

Oh yum - I love coconut jelly, but had no idea it was this simple to make. Actually, I've never even thought of trying to make it myself, but like to use needing to eat some as an excuse to go out for yum cha. -)

I'm like that with the Snowballs Amanda! I also just can't seem to get the steamed greens just right according to littlej. She has a whole dish of them to herself so that's a good excuse to go out for a fix every now and then too :) xox

I've never even thought to make these! You're very clever Becca! (And thank you for the parcel - not sure if I'll have time to play, but I'll try!) xxx

It's a nice, light dessert that we all love for sure Celia. I'm glad you like it, don't worry if you don't have time, just enjoy! xox

Looks nice and clean! I love that they're so easy to make! Thanks for sharing!

Definitely the right description Julie! Perfect for the warmer weather too :)

I, too, love Dim Sum but have to admit that I rarely, if ever, try any desserts. I've usually eaten too much by the end of the meal to even think about dessert. This is probably why I've never seen nor tasted coconut jelly, despite enjoying Dim Sum countless times. This has to change and you're showed me how to do it. Thanks!

I hope you try them next time John! The trouble is there is just so much yumminess to choose from isn't there? I want to try all the new dishes that come out- but don't want to miss out on the old favourites either! :)

I adore yum cha with dim sum and gorgeous sweet jellies, such as these. A great recipe and perfect for the warmer weather. Beautiful photographs and I am glad you have quality control in place :D

Thanks Merryn! First thing thaey teach you as an apprentice is to always taste your food before it's served- the portion size for tasting is up to you of course :)

My kind of recipe - not too many ingredients or steps. and I'm a sucker for anything coconut. Here in Canada we couldn't be further from the tropics! I will have to try these - thanks Intolerant!!

Who would've thought this was so easy when you get served it at the end of a yum cha meal, I always thought it was a mysterious many ingredient recipe. Huh, there you go. Nice one Bec, think I'll have to make it.

Wow! It looks so simple but I'm definitely sure that it's delicious! And I do love something sweet after a big meal! :)

Hi I followed the recipe exactly but it didn't set I think you may have mistyped 4tbsp of gelatine powder instead of 4tsp. But nevertheless it smells so good :)

Can you use coconut cream and if so what tweaks are needed?

Yep, no problems. No tweaks needed, it will just be richer tasting - enjoy!

Looks really good! After the sugar and gelatin is dissolved, do we put it straight into the container or let it cool down?

You should be right to put it straight into the container

23 Asian Desserts you MUST try before you die!

There is such a wide variety of desserts to be found across Asia. It’s not all about glutinous rice and bananas!

OK, so we’ve taken a look at 23 of the most tantalising European desserts, and 23 of the best American desserts, so now let’s check out 23 of the most delicious Asian desserts, which are listed in alphabetical order. Interestingly, there are 4 desserts included here from both Japan and Thailand! Remember to let me know which of these after-dinner treats tickles your fancy!

Viet Banana Cake

Bánh Chuối Nướng, Vietnam (recipe)

If you think that travelling around Asia means you might encounter a few “dodgy” foods, then fear not, as in Vietnam they have simple banana cakes – known as Bánh Chuối Nướng – that have been baked to perfection. Fresh banana cakes that have been freshly baked? Sounds good to me!

Bubur Cha Cha

Bubur Cha Cha, Malaysia (recipe)

This sweet dessert from Malaysia may look like Cendol, but in fact Bubur Cha Cha is an assorted medley of sweet potatoes, yam, and black-eyed peas that are cooked in a sweet coconut milk base. It is a colourful and sweet dessert, and is generally prepared during festive seasons.

Buko Pie

Buko Pie, Philippines (recipe)

Buko Pie is extremely popular with Filipinos, many of whom consider it their “national dessert”. It resembles a coconut cream pie, except that it is made with young coconuts (“buko” in Tagalog) and has neither cream in the coconut custard filling or meringue swirls on top of the baked coconut custard. Instead, the pie uses sweetened condensed milk, making it denser and healthier.


Cendol, Indonesia (recipe)

The basic ingredients of Cendol are coconut milk, jelly noodles made from rice flour with green food colouring (usually derived from the pandan leaf), shaved ice and palm sugar. Other ingredients such as red beans, glutinous rice, grass jelly, creamed corn, might also be included. Although said to have originated in Indonesia, Cendol is also just as popular in Singapore and Malaysia.


Chè, Vietnam (recipe)

Chè is a Vietnamese term that refers to any traditional Vietnamese sweet beverage, dessert soup or pudding. Varieties of Chè are made with mung beans, black-eyed peas, kidney beans, tapioca, jelly, fruit (longan, mango, durian, lychee or jackfruit), and coconut cream.

Dou Hua

Douhua is the short form of doufuhua. It is a Chinese snack made with very soft tofu. It is also referred to as tofu pudding and soybean pudding. Also very popular in Taiwan.

Egg Tart

These Egg Tarts are famous all over Asia – but nowhere more so than in Hong Kong! The locals here cannot get enough of these small treats, and as well as being as a key component of Dim Sum, they are also enjoyed as after dinner snacks!


This is a popular Filipino dessert with mixtures of shaved ice and evaporated milk to which are added various boiled sweet beans, jello and fruits. It is served in a tall glass or bowl. You may see some similarity in Halo-Halo with Ais Kacang from Malaysia, as they are both shaved ice desserts.

Ichigo Daifuku

As if simple mochi wasn’t good enough for you, spring time in Japan sees these glutinous rice cakes pounded into shape with the addition of a whole strawberry (and red bean paste) placed inside. This is a classic Japanese dessert and I am sure you’ll agree that it looks as good as it tastes!


Kakigōri, Japan (recipe)

Kakigōri is a Japanese summertime dessert flavoured with syrup and a sweetener, often condensed milk. Popular flavours include strawberry, green tea (ujikintoki), melon, “Blue Hawaii”, and sweet plum. The texture and presentation of Kakigōri is similar to Baobing and Bingsu from Chinese and Korean cuisines respectively.

Khanom Khrok, Thailand (recipe)

Khanom Khrok are simple coconut cakes that are small enough to be carried in the palm of your hand and eaten on the go. However, Thais enjoy their cakes by the bucket load – and who can blame them with these tantalisingly tasty treats?!

Khao Niao Mamuang

Khao Niao Mamuang, Thailand (recipe)

Famous among tourists in Thailand is Khao Niao Mamuang, which is sweet coconut sticky rice with mango. This has now became one of Thailand’s most popular desserts and is famous all over the globe.

Khao Tom Mat

Khao Tom Mat, Thailand (recipe)

Khao tom is a Thai dessert of seasoned steamed sticky rice and cooked banana that is traditionally wrapped in banana leaves. Also eaten in Laos and Myanmar (under different names).

Lai Wong Bao

An essential component of Dim Sum, the colourful Lai Wong Bao has been delighting the Chinese for many a century. The soft and fluffy bao is filled with fresh creamy custard (usually heated) and it can be difficult to eat with chopsticks!

Mango Pomelo Sago

Mango Pomelo Sago, Hong Kong (recipe)

Mango Pomelo Sago is a Hong Kong dessert that was supposed to have been invented pretty recently, in 1984. It is composed of mango, pomelo, sago, coconut milk, cream and sugar. It has since been exported all over the world – and is eaten on mainland China as well.


Melonpan, Japan (recipe)

These traditional buns from the Land of the Rising Sun are just as popular as pineapple buns from Hong Kong and are devoured in their millions every year!

Mooncakes are traditional all over China

Mooncake, China (recipe)

Mooncakes are Chinese bakery products infamously known as difficult to make authentically. Mooncakes are traditionally eaten during the Mid-Autumn Festival. The festival is for lunar worship and moon watching, when mooncakes are regarded as an indispensable delicacy!

Pandan Chiffon, Indonesia (recipe)

Pandan Chiffon cake is a light, fluffy or sponge cake of Indonesian origin that is flavoured with the juice of Pandanus amaryllifolius leaves. The cakes are light green in tone due to the chlorophyll in the leaf juice. Also a favourite snack in Malaysia.

Pisang Goreng is often eaten for dessert with ice cream

Pisang Goreng is a snack food made of banana or plantain being deep fried in hot cooking oil, mostly found throughout Indonesia, but popular all over South East Asia. There are several variants: type of banana used either coated with batter or not. A variant called “Pisang Goreng Pontianak” is widely popular in Indonesia and is one of the main street foods across the archipelago.


Sakuramochi, Japan (recipe)

Mochi is Japanese rice cake made of mochigome (a short-grain japonica glutinous rice) which is pounded into paste and molded into the desired shape. In Japan, Sakuramochi is known also as “Cherry Blossom Cake” and is traditionally made in a ceremony called “mochitsuki”.

Song Kaya

Songkaya Fakthong, Thailand (recipe)

Also eaten wildly in Cambodia, Songkaya Fakthong is basically a scrumptious dessert of pumpkin custard! It is a cheap and cheerful way for the whole family to enjoy dessert!

Shwe Yin Aye

Shwe Yin Aye is a coconut cream sherbet that is traditionally eaten after dinner. Many people in Myanmar will never turn it down – and neither would I! This is often served with a slice of white bread. Unquestionably the tastiest Burmese dessert!

Tang Yuan

Tang Yuan, China (recipe)

Tang Yuan is a Chinese food made from glutinous rice flour mixed with a small amount of water to form balls and is then cooked and served in boiling water. Tang Yuan can be either small or large, and are commonly filled with black sesame paste.

So that concludes my look at 23 of the most tasty Asian desserts! Which of these delicious desserts caught your eye? For me, the Pisang Goreng remains a favourite of mine, although Khao Niao Mamuang is delicious, too!

If you’re looking for MORE Asian desserts, check out my post 23 MORE Asian desserts you MUST try before you die!

Thai Pudding with Coconut Topping – Tako

It is a beautiful day and I would like to make my favorite dessert called Khanom Tako with sweet corn and water chestnuts (ขนมตะโก้ข้าวโพดกับแห้ว). I could not resist that I love sweet and could finish them all tonight:). I am planning to give my class to try and hope they will like it.

You may be surprised, why these little cups are so scrumptious? They have two layers between the coconut toppings which taste slightly salty. While the bottom jelly is sweet made with corn, water chestnuts, flour, and sugar. With the fragrant from pandan leaves and coconut milk, everything just blends perfectly. You also can try Thai Tapioca Pudding or Tako Sago recipe. Enjoy!

Ingredients: Makes 12 cups

Sweet corn and water chestnuts – sweet layer:

3 cups of water or use water from boiling corn

2 cups of corn kernels or about 5 ears of corn

2 cans, 8 oz water chestnuts in water, finely chopped

1 1/2 cups granulated sugar

Coconut topping – salty layer:

2 cans, 13.5 oz coconut milk


  1. Boil corn in boiling water and add pandan leaves for several minutes. Then place an ear of corn, cut side down, on a mixing bowl and place a little bowl inside. Hold the corn near the top of the ear, using a sharp knife, start at the top and cut downward with a gentle sawing motion. Continue cutting corn off the cob until all of the corn is removed. Keep 3 cups of water from boiling corn and add into the sweet layer. Reserve kernels about 1/2 cup for garnish
  2. For a sweet layer, mix water and both types of flour in the pan and whisk until dissolved. Then add sugar and turn on the heat. Cook over low heat, stirring continuously until thickens. Add in sweet corn and water chestnuts, stir well. Remove from the heat.
  3. Gently spoon the sweet mixture into an individual cup filled about 2 Tbsp.
  4. For a coconut topping, mix all the ingredients together in a pot and whisk or stir until well combined and dissolved. Cook over low heat until the coconut mixture thickens. Remove from the heat.
  5. Spoon the coconut topping on the sweet layer about 2 Tbsp. and garnish with corn kernels.
  6. Serve immediately or chill them in the fridge. Enjoy ka!

Yummy ka!

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