Layered Matcha Agar-Agar with Coconut Milk is a delightful dessert that combines the earthy taste of matcha with the creamy richness of coconut milk. Though it may seem complex at first glance, with patience and attention to detail, this dessert is quite approachable. The key to achieving perfectly set, beautiful layers lies in managing the agar-agar, which forms the structural foundation of this dish, and ensuring that each layer adheres properly without splitting or separating.
Agar-agar, derived from seaweed, is the primary gelling agent used in this dessert. It has a firm texture compared to gelatin, making it ideal for layered creations. However, without proper care, the layers can easily separate when the dessert is sliced. This is where the addition of cornstarch becomes essential. By incorporating a small amount of cornstarch into the agar-agar mixture, the layers bond more effectively, reducing the likelihood of separation. The cornstarch acts as a stabilizer, allowing the layers to stick together better, especially after refrigeration.
A significant aspect of this recipe is controlling the setting time of the agar-agar. Agar-agar begins to set at room temperature and does so much more rapidly when cooled. To avoid premature setting, it’s important to keep the cooked agar-agar mixture warm while working on each layer. This can be done by dipping the bowls containing the cooked mixture into hot water and covering them to retain heat. This prevents the agar-agar from setting too quickly and becoming unworkable.
Another helpful technique is swirling the pan after pouring each layer to ensure an even distribution. Agar-agar sets quickly, and an uneven layer can compromise the aesthetic and texture of the final dessert. Swirling the pan helps create a smooth, uniform layer, resulting in an elegant, visually appealing dessert.
The setting time of agar-agar is largely influenced by the temperature of the water in which it is cooled. For this recipe, a large bowl of ice water is typically used to accelerate the setting of each layer. As the layers are built up, after five layers or so, it’s advisable to add more ice to the water to maintain its cold temperature. This ensures that the agar-agar sets quickly and consistently across all layers.
It’s important to allow each layer to set properly before adding the next one. Rushing this process can cause the layers to bleed into each other, compromising the distinctness of each. Once the agar-agar has set, it’s time to move on to the next layer, repeating the process until all layers are completed.
Once all the layers have been created and the dessert has set, it’s crucial to chill the agar-agar further by refrigerating it for a few hours. This not only firms up the dessert but also allows the flavors of the matcha and coconut milk to meld together. Covering the pan during refrigeration is essential to prevent the agar-agar from drying out and absorbing any unwanted odors from the fridge.
After chilling, the dessert is ready to be sliced and served. Thanks to the addition of cornstarch, the layers should remain intact, presenting a beautiful, cohesive creation. The vivid green of the matcha, contrasted with the creamy white of the coconut milk, makes this layered Matcha agar-agar an eye-catching and delicious treat.
Get more easy and delicious Agar-agar/Jelly recipes.
CHINESE VERSION: 抹茶椰奶千层燕菜糕
Layered Matcha Agar-Agar with Coconut Milk | MyKitchen101en
Yields: 24 pieces
Ingredients for Matcha layer:
- 900 ml (3 ¾ cups + 1 tbsp) plain water
- 10 g (1 tbsp + ¼ tsp) agar-agar powder
- 1 ½ tsps Matcha (Japanese green tea) powder
- ½ tbsp cornstarch
- 120 g (½ cup + 2 tbsps ) fine sugar
Ingredients for coconut milk layer:
- 650 ml (2 ¾ cups) plain water
- 10 g (1 tbsp + ¼ tsp) agar-agar powder
- ½ tsp matcha (Japanese green tea) powder
- ½ tbsp cornstarch
- ¼ tsp fine salt
- 100 g (½ cup) fine sugar
- 250 ml (1 cup + 2 tsps) thick coconut milk
Directions for making Layered Matcha Agar-Agar:
1 Matcha agar-agar: Combine all ingredients in a stainless steel bowl, mix well. Bring to the boil over medium heat, cook until agar-agar powder has fully dissolved. Dip bowl in hot water and cover to keep warm (prevent agar-agar from setting).
2 Coconut milk agar-agar: Combine all ingredients (except coconut milk) in a stainless steel bowl, mix well. Bring to the boil over medium heat, cook until agar-agar powder has fully dissolved. Add in coconut milk, bring to the boil again. Dip bowl in hot water and cover to keep warm.
3 Put 8″(20-cm) square baking pan on ice water, pour in 180 g of Matcha agar-agar, swirl the pan to spread evenly.
4 When the surface of Matcha layer has set, pour in 180 g of coconut milk agar-agar gradually by the side of the pan, swirl the pan to spread evenly.
5 Repeat the steps until both agar-agar have been used up, (Reminder: The setting time of agar-agar depends on the temperature of water, add in more ice after making 5 layers to keep the water icy cold.)
6 When the agar-agar has set, cover the pan and keep refrigerated for a few hour to chill it up.
7 When chilled, unmould Matcha agar-agar and cut into pieces.
Layered Matcha Agar-agar with Coconut Milk
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Equipment
- 1 8″(20-cm) square baking pan
Ingredients
Ingredients for Matcha Layer:
- 900 ml 3 ¾ cups + 1 tbsp plain water
- 10 g 1 tbsp + ¼ tsp agar-agar powder
- 1 ½ tsps Matcha Japanese green tea powder
- ½ tbsp cornstarch
- 120 g ½ cup + 2 tbsps fine sugar
Ingredients for Coconut Milk Layer:
- 650 ml 2 ¾ cups plain water
- 10 g 1 tbsp + ¼ tsp agar-agar powder
- ½ tsp matcha Japanese green tea powder
- ½ tbsp cornstarch
- ¼ tsp fine salt
- 100 g ½ cup fine sugar
- 250 ml 1 cup + 2 tsps thick coconut milk
Instructions
- Matcha agar-agar: Combine all ingredients in a stainless steel bowl, mix well. Bring to the boil over medium heat, cook until agar-agar powder has fully dissolved. Dip bowl in hot water and cover to keep warm (prevent agar-agar from setting).
- Coconut milk agar-agar: Combine all ingredients (except coconut milk) in a stainless steel bowl, mix well. Bring to the boil over medium heat, cook until agar-agar powder has fully dissolved. Add in coconut milk, bring to the boil again. Dip bowl in hot water and cover to keep warm.
- Put 8″(20-cm) square baking pan on ice water, pour in 180 g of Matcha agar-agar, swirl the pan to spread evenly.
- When the surface of Matcha layer has set, pour in 180 g of coconut milk agar-agar gradually by the side of the pan, swirl the pan to spread evenly.
- Repeat the steps until both agar-agar have been used up, (Reminder: The setting time of agar-agar depends on the temperature of water, add in more ice after making 5 layers to keep the water icy cold.)
- When the agar-agar has set, cover the pan and keep refrigerated for a few hour to chill it up.
- When chilled, unmould Matcha agar-agar and cut into pieces.
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