The Agar Jelly Fruit Cake Recipe I Bring to Summer Parties
- Prep
- 200 min
- Cook
- 40 min
- Total
- 360 min
- Serves
- 8
- Calories
- 120 kcal
- Carbs
- 25.00 g
Ingredients
- 1 ⅓ cupswater
- 2/3 cupjuice from canned lychee (keep the fruit for the cake)
- ¼ cupsugar
- 1¾ tspagar agar powder (buy it online)
- ~2 cupssmall fruit pieces of your choice (e.g. mango, pineapple, kiwi)
- ¾ cupcoconut milk
- ¼ cupwater (for the coconut layer)
- ¾ tspagar agar powder (for the coconut layer)
- 3 Tbspsugar (for the coconut layer)
- A pinchsalt
- ~4 inchespandan leaf (optional)
- ¾ cupjuice of your choice (e.g. mango juice)
- ¼ cupwater (for the juice layer)
- ¾ tspagar agar powder (for the juice layer)
Instructions
- 1
In a small pot add COLD water, lychee juice, agar agar powder, and whisk until there are no more lumps. Bring to a boil, stirring constantly.
- 2
Once boiling, let it boil for a minute or so, until agar agar powder is completely dissolved.
- 3
Add sugar and stir until dissolved, then remove from heat and immediately pour about 1/4-inch of the agar into your mold. Place fruit pieces in the mold.
- 4
Let the first layer sit until firm, then prepare the coconut layer.
- 5
Combine coconut milk, water, agar agar powder in a pot and bring to a boil. Add sugar and a pinch of salt, then remove from heat.
- 6
Check if the bottom layer is ready, then GENTLY pour the hot coconut layer on top.
- 7
Make the juice layer and let it set on top of the coconut layer. Refrigerate until cold.
- 8
Unmold carefully and enjoy!