Easter Rose agar agar jelly Recipe
Agar agar jelly is very common in Burmese snack and use in many refreshing dessert drink. Often add coconut milk as flavor for Agar Agar jelly. Unlike Jell-O, Agar agar is making from seaweed therefore also known as vegetarians jelly so they could enjoy as well. It set solid in room temperature. It’s very easy to make and no need to pay extra attention.
This jelly recipe goes well in one of Easter dessert. The color pink came from Rose syrup among others bright dessert. You will often find agar agar sticks and powder packages in Asian super market. If you use half of agar agar stick replace with 5 cup of water, and 6 tbsp of sugar for 1.5 oz package.
Ingredients
- 2 cup water
- 6 oz Agar Agar powder (half of the package)
- 3 tbsp sugar
- 1 cup coconut cream
- 3 tbsp rose syrup
Directions
- In a large sauce pan place above ingredients except rose syrup to medium high heat, stirring constantly until mixture comes to a rolling boil for 30 seconds.
- Remove from the heat, let it cool down for 15 minutes (FYI: before you add rose syrup since it is often use in cold drink.)
- Add rose syrup mix well into the mixture and pour into 7 cupcake size molds. Let it cool down naturally at room temperature or chill in the refrigerator for quick result.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 7 servings | |
| Calories 178 | |
| Calories from Fat 58 | 33% |
| Total Fat 6.9g | 9% |
| Saturated Fat 6.54g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 20mg | 1% |
| Potassium 98mg | 3% |
| Total Carbs 29.54g | 8% |
| Dietary Fiber 0.2g | 1% |
| Sugars 27.24g | 18% |
| Protein 0.63g | 1% |
