Sawaddee ka welcome to hot thai kitchen I am super excited about today's recipe because summer is
coming and this is the perfect summer dessert it will be a showstopper to any party you take
it to i'm making woon polamai um I wouldn't is agar agar jelly and if you're not familiar with
it it's basically like a vegetarian gelatin and polamai means fruit so I'm basically making
a fruit cake filled with lots of yummy tropical fruits and I know you guys always love my agar
recipes so you can add this one to the list let's get started so this dessert has three
layers so when I'm making out is the main one that's clear with lots of fruit in it okay so
I've just got some cold water in the pot and I'm going to add my agar agar powder okay and this is
important because the measurement that I'm giving you only applies to powder form not flakes or any
other form okay now the one that I get comes in a little bag like this this is a Thai brand you
can also look at Japanese grocery stores they use ours Agra swell and they call it can bin
you can also look at health food stores which also sells agar agar as a vegan substitute for
gelatin ok online lots of different places you can get it I'm going to add this now to my cold water
and cold is the key because you add it too hot it will clump up so I wanted to stir it with a whisk
and now to add a little fruitiness I am going to add some lychee juice so this is the juice that
comes from the canned lychee soaked and lychee the fruit inside is actually really really good it's
one of those fruits that can really well and the juice actually has a lot of lychee flavor in it
because leach is such a juicy fruit that when they can it that flavor really goes into the
syrup and a lot of like Asian restaurants will make lychee tea and things like that using the
juice from the liquid so I like to add it in add a little fruity that's a little flavor you want
to bring it to a full boil and you want to stir it all the times if you don't it'll settle at
the bottom alright so it is boiling now and you want to make sure it boil for about one to two
minutes just to make sure everything's completely dissolved to check if it's completely dissolved I
like to use a metal spoon you put some solution on your spoon pour it off and then look to see
if you can see tiny little specks of the auger powder stuck to the spoon and you want to keep
it going until you can no longer see any dots and just make sure they're actually specks and
not air bubbles because you know sometimes it's an air bubble and you keep it there forever and
it's like this never dissolves I'm going to add some sugar and you can add as much or as little
sugar as you want depending on how sweet you want it is really great about our jellies because the
sugar won't really affect the end result so it's you know somebody's watching the sugar intake you
can really cut it down without compromising the texture let's put it in the mold so I'm going to
make this in a cake pan so when you unmold it it actually looks like a big beautiful cake you want
to work with this while it's hot okay because it sets at room temperature so you really don't have
that much time so now both now the fruit I am using today can use whatever you want make sure
you cut them small I just want to stick with a tropical theme because after all this is Thai
food so I've got some mango here that I'm going to scatter and I do scatter strategically just
to make sure it's evenly distributed a little OCD thing of mine hate is when things are not
evenly distributed and I like to put a little bit of the liquid first before I put the fruit
in because if I put the fruit in first sometimes it sticks so tightly to the to the mold and then
when you pour in the liquid it actually won't go under the fruit so when you unmold it you
have exposed fruit so this way you sort of make sure that the top is nice and smooth
perfect alright and the blueberries are going to float so I'm going to float do not worry about
that okay so I'm going to let that just set so it's hard enough that we can pour the second layer
on without the mixing so now what I'm creating is a white layer that's really important because in
order for these fruits to stand out you kind of want to give it a white background now could you
stop here and just put it on the white plate sure but this is so much prettier so the white layer is
going to be coconut milk which goes so well with all the flavors of those tropical fruit so I've
got here some coconut milk so that it gets visit extra water some coconut milk going in and this
is the last of the really good coconut milk that I have that I brought back all the way from Thailand
okay and I'm going to thin this out a little bit with some water but I want it to be too rich the
other agar powder going in okay I've got that all stirred up I'm going to add some pandan leaves
just a little bit of pandan leaf to give it some nice floral aroma a little touch of tied into this
recipe again I'm going to bring it to a full boil okay so the agar agar has completely dissolved and
doing my regular check for little specks I'm good now I'm going to turn it off now add some sugar a
little pinch of salt coconut milk really does so much better when there's a tiny little salt
in it right the other layers we've got assets to balance the sweet this one we have no asset so
we need a little salt that's ready to be poured right on top of this one but I got a check first
and it's firm enough and it is whoo-hoo okay so now that's going to set last layer so the last
later the real reason why I made it is because I don't want the bottom layer to be white because
chances are the plates going to be white so for more contrast I wanted a colored layer at the
bottom layer but turns out that it's also really delicious so I am using mango juice here to match
the flavor and to match the color of the fruit and to contrast with the plate it's so perfect
now the mango juice that I am using is actually this one it's a smoothie so it's rather thick so
I want to thin it out a little bit by adding some water and you can use whatever kind of juice that
you like it doesn't have to be this color can be beet juice for all like you're some agar agar in
here stir it up same-same so come time for you to make this recipe I would actually suggest
watching my recipe footnotes video which I'll post a link right up here and also in the description
there are a couple things to keep in mind that could make or break this recipe I didn't want
include here just because it'll be too long but definitely check that out if you're going to make
it alright now that's ready to go better check that it's okay it's do really soft so I have to
be really really careful with this I'm actually going to pour it over another spoon because I'll
tell you I've done it before will I rush this part and completely broke the bottom layer so
you don't want to do that oh just perfect alright now that's just got a chill in the fridge until
it's cold and you'll be right back yay it's cold it's chilled it's solid and you know what that's
happier paddle now the other half and quite honestly the most difficult part is getting
this out of the gosh-darn pan it's always the hardest thing I have figured out some sort of
a trick that hopefully will work and I'll show you first of all you need something thin to run
along the edge and be very careful that you don't accidentally cut into the cake because
guess what I've done that before if you've got a silicone cake pan or mold I think that'll be
easier because you can kind of squeeze it and jiggle it out but with it's hard like this it's
really quite a challenge now the big problem is it's like there's no air inside so it sucked into
the pan and that's the biggest challenge like you go you can run this around all you want but if you
don't give it any air it'll just get stuck to the pan so what I like to do is I push this a little
bit and then I stick a toothpick in see how how tall the toothpick is and I'm going to break it
off because I need it to not be taller than the pan there we go and then I stick the toothpick
in and just leave it in there and it will create a little gap for air to go in okay so it'll come
out a little bit either sure like you will get a little mark right here but it doesn't matter you
won't see it and I'm going to do that in three different spots just to help it along a little
bit anyway if anyone has a better idea let me know of how to get this thing out now of course
if you just wanted into small pieces you just go ahead and cut and dig one out and all your
problem will be solved but I wanted in one round bit case and this is why we're going through all
the trouble there we go tada I see a dugout the edge that's what you don't want to do I
wasn't being super careful so I do have a side that doesn't look great but that's okay because
I have all these other sides that look great look at that how cool that looks oh now I like
to serve this like a cake you can I'm going to put some fruit around it but I want to cut into
it so you can see the inside how cool the inside looks woohoo look at this beauty nice beautiful
look at that it's not a dessert to impress or what and of course you can be really creative
with the kinds of fruit that you're putting in you can have color themes you can do red as your theme
I'm so good so refreshing uh-oh I want to get one with a blueberry unit this is dangerously
good the fruit contrast with just that little bit of coconut and it's just this creamy Fruities
light the texture of agar agar is almost a little crunchy in a good way you know what
I mean when you when you taste it and it's just so pretty I can't get over how cool this looks
so when you make it definitely send me a photo I'd love to see what kind of fruits to use what
kind of layers you do from the recipe as always we'll be on hot spice kitchen calm and send me
the photos on Facebook Twitter or Instagram and if you haven't subscribed to the show definitely do
right here so you never miss an episode and I will see you next time for your next excuse me shake hi