Red Bean and Coconut Agar Jelly 紅豆椰汁糕

A refreshing layered jelly dessert featuring sweet red beans in a clear agar layer and a creamy coconut milk layer. It's a popular treat enjoyed for its distinct textures and balanced sweetness.

Nutrition (per serving)

Ingredients

• 100g Red Beans
• 500ml Water (for red beans)
• 50g Granulated Sugar (for red beans)
• 15g Agar-agar powder
• 700ml Water (for agar jelly)
• 80g Granulated Sugar (for agar jelly)
• 200ml Coconut milk
• 50ml Evaporated milk

Steps

1. Prepare the red beans: Rinse the red beans. In a pot, combine red beans and water. Bring to a boil, then reduce heat and simmer until the beans are tender. Drain, then stir in the granulated sugar.
2. Prepare the agar-agar base: In a separate pot, combine agar-agar powder and water. Bring to a boil, stirring constantly until the agar-agar is fully dissolved.
3. Sweeten the agar-agar base: Stir in the granulated sugar until completely dissolved.
4. Divide the agar mixture: Separate the agar-agar mixture into two equal portions.
5. Make the red bean layer: To one portion of the agar-agar mixture, add the prepared red beans. Mix well.
6. Pour the red bean layer: Pour the red bean agar mixture into a serving mold or dish. Allow it to set slightly at room temperature or in the refrigerator.
7. Prepare the coconut layer: To the other portion of the agar-agar mixture, stir in the coconut milk and evaporated milk. Mix well.
8. Pour the coconut layer: Carefully pour the coconut agar mixture over the set red bean layer.
9. Chill and serve: Chill the layered jelly in the refrigerator for at least 3-4 hours, or until completely firm. Cut into desired shapes and serve cold.

Related recipes

More Hong Kong recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce