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Vibrant agar jelly fruit cake with tropical fruit pieces on a plate, perfect for summer parties.
Alyssa

Agar Jelly Fruit Cake Recipe

A refreshing treat with fresh fruit, coconut milk, and your favorite fruit juice. A healthy vegan dessert perfect for summer parties!
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Prep Time 3 hours 20 minutes
Cook Time 40 minutes
Chill Time 2 hours
Total Time 6 hours
Servings: 8 people
Course: Desserts
Cuisine: Asian
Calories: 120
Ingredients Method

Ingredients
  

  • 1 ⅓ cups water
  • 2/3 cup juice from canned lychee keep the fruit for the cake
  • ¼ cup sugar
  • 1¾ tsp agar agar powder buy it online
  • ~2 cups small fruit pieces of your choice e.g. mango, pineapple, kiwi
  • ¾ cup coconut milk
  • ¼ cup water for the coconut layer
  • ¾ tsp agar agar powder for the coconut layer
  • 3 Tbsp sugar for the coconut layer
  • A pinch salt
  • ~4 inches pandan leaf optional
  • ¾ cup juice of your choice e.g. mango juice
  • ¼ cup water for the juice layer
  • ¾ tsp agar agar powder for the juice layer

Method
 

  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!