Easy milk agar jelly dessert
Milk agar Jelly dessert
This post is about milk agar jelly dessert. It is getting warmer towards summer. So jelly season comes for me and my family. Cold, smooth and light jelly tastes best in hot season. Agar is very handy as it sets at room temperature. Since It is very simple and easy to make, I often make milk agar jelly before or during dinner preparation. I cook agar and water mixture until the mixture becomes transparent, then add cold or room temperature milk. After cooling the mixture to room temperature, transfer to the fridge to cool further. The jelly will set quickly.
Earlier I wrote about Japanese agar jelly dessert which included agar information. Please click the link below, if you are interested in agar jelly.
Milk type for agar jelly
You can use all kind of milks, such as normal milk and plant milk. If you are a vegetarian or vegan, you can use soy milk, coconut milk or almond milk. Also rice milk and oats milk are available at super market nowadays, although I myself never bought them. You can use them for milk agar jelly. If you like to know more about plant milk, click the link below.
Making syrup
I usually add no sugar to the milk jelly, however, I make syrup to serve with the milk jelly.
Once you make a basic syrup, you can add your favorite flavors (lemon, ginger, vanilla etc) . Or you can use dark or light brown sugar to make syrup.
Some combination ideas
You can create your own milk jelly and syrup combination endlessly. You can pour soft jam or sweet fruit sauce instead of syrup. Following are some milk jelly and syrup ideas.
** Milk jelly with lemon syrup : you can add some fruits as topping. Sometimes I add almond essence to milk jelly. Also you can replace lemon with vanilla extract or essence.
** Soy milk jelly with ginger syrup : ginger syrup is refreshing. I often make this as desserts when I cook Asian food.
** Coconut milk jelly with palm sugar syrup : I like the combination. This reminds me of the cold drink “Cendol “ (coconut milk, green pandan jelly and palm sugar) from Southeast Asia. You can make palm sugar syrup, but Asian supermarkets sell this as well.
Milk agar jelly
Equipment
- Small pan
- Glass, jelly mould or bowl
Ingredients
- 150 ml Water
- 2.5 – 3 gram Agar jelly powder (the amount can be different per product, please follow instructions on the package.)
- 350 ml Milk (Normal milk or plant milk)
- 80 gram Sugar for syrup
- 80 ml Water for syrup
- 1-2 teaspoon Lemon or ginger juice If you use ginger, peel and grate a piece of ginger and squeese grated ginger to get some juice.
Instructions
- Put water in a small pot and add agar powder and stir well.
- Cook on medium heat until it boils. Then turn down to low heat and simmer further a couple of minutes. Agar should be melted completely and the water and agar mixture becomes transparent.
- Add the milk and stir gently. Pour the mixture into the form or dessert bowls through fine sieve immediately otherwise the jelly starts setting. When it is cooled down, place it in the fridge.
- To make syrup : mix together sugar and water in microwave safe pitcher or bowl. Put it in the microwave for 1 – 2 minutes or until it boils and the sugar is completely dissolved.
- Let it cool to room temperature. Then add lemon or ginger juice to the syrup. Cover with cling film and store in the fridge until required.
- When both jelly and syrup are cooled, pour the syrup on the jelly.
Notes
Thanks for reading. Hope you will enjoy agar milk jelly with syrup and create your own version. Bon Appetit!