sawaddee ka welcome to hot Thai kitchen I am super excited about today's recipe because if
you recall last summer I made a dessert called mango coconut jelly now that video very quickly
became my most viewed video of all time and the thing is that recipe is actually my take
on a more traditional dessert and that's what we're going to make today so what we're making
is called woon gati maprao on so woon is agar agar jelly which is what we're going to
use to set the jelly gati is coconut milk and maprao on is young coconut so it's jelly with two
different layers super beautiful and refreshing as well again wait so let's get started now I've
talked about agar agar extensively and I have a whole video that answers all of your questions
most of your questions about it but just very quickly agar agar is similar to gelatin in a
sense that it sets liquid into a gel however it has a very different texture and just plant base
now the one that I am using is agar agar powder and I want to point that out because if you're
using a different form of agar agar say flakes or threads or it comes in a few different forms
you're going to need a different amount and I'll include all that information in the written recipe
and one thing I am going to tell you that I didn't tell you last time is when you buy a ghagra check
the ingredient list there should be one thing on it only and that is agar agar there should not
be sugar there should not be color because those products exist as well and if you're not careful
you get one that's basically an instant mix that you just have to add water and that's not what you
want right so in this pot I've got some coconut water and you can get coconut water either from
a young coconut if you can get one of those or you can buy prepackaged coconut water which is widely
available these days at least in North America however make sure it is a hundred percent coconut
water with no sugar or flavoring added to it and to taste it and make sure you actually like there
are brands out there that it's not very sweet it's very bland not very flavorful so give it a taste
it should be sweet and really quite aromatic so to this I'm going to add my agar powder and you
always want to add agar powder when the liquid is cold okay because if you add it when it's
hot it'll like to clump together and then you have to worry about getting rid of the clumps
and all that stuff I'm going to add the white part which is coconut milk you can customize how creamy
you like it by changing the ratio between coconut milk and coconut water what I'm doing now is 50:50
equal parts of both now I'm going to bring this to a boil a little bit of salt I find that the
little bit of saltiness balances the creaminess of the coconut milk really well and I'm going to add
some sugar the amount of sugar you add is going to depend on how sweet your coconut water is so I
would add less give it a space at the end and then if you need to add more you can add more now I am
going to add sort of like our version of vanilla which is pendant leaves now I have finally have a
whole one to show you and it's incredibly long now this is a big one but it's a beautiful aroma that
we like to add to pretty much all our desserts so for this amount I'm only going to add like this
much okay cuz it can be a bit overpowering put that in and let it come to a boil with the liquid
now you want to stir this frequently because if you don't the agar agar will settle to the bottom
and it will gel at the bottom alright so you want to bring it to a full boil because when it boils
that's how you know the agar agar is completely dissolved so normally what I would do is actually
make two layers at the same time and I'm like stirring with two hands so that way it's done you
know at the same time but I only have one stove over here so I'm just gonna put this away but I
need to keep this hot okay so the second layer is almost exactly the same except we're doing
all coconut water see this is why it's really important that your coconut water is too see
because it is a predominant flavor in this dessert so got some coconut water here and going in with
the agar powder again give it a stir to distribute the little powders so I'm adding less sugar
because I have more coconut water so I have more natural sweetness in this pot I'm going in also
with my pandan leaf all right I'm going to bring this again to a boil keep stirring and that's it
it's like the easiest dessert in the world so my coconut water layers come to a boil all right now
it's time to build the layers so you can build this however you want if you're really lazy just
pour one let it set and pour the other one on top of it just like I did my mango coconut version
just two layers easiest but if you have time and you want it to look impressive then you take the
time to create multiple layers which is what I'm going to do so I'm going to start with the coconut
layer it really doesn't matter which one you start with but I think this looks nicer and I'm going
to divide the coconut layer into three equal parts I'm just going to pour it in pour it in gently you
don't want to create bubbles now oh shoot bubbles oh well so I'm gonna just remove the bubbles just
spoon it out there you go now this is going in the fridge five minutes set the timer cause you don't
want it to be completely completely cold it's been five minutes and it's still warm the test
is you just kind of tap it around the edges and if you can touch it without it being liquid then
it's good to go you don't want it completely cold because that's one of the problems that happened
with a lot of people when they made my mango video is that the layers don't stick together and they
sort of fall apart at the end and that's because the bottom layer is too cold and the top layer the
new layer is not hot enough so what you want is this to be as warm as you can for everything to be
as warm as you can solicit a sort of fuse together ever so lightly at the surface so you can cut and
serve it and it holds its shape right so I've got now my coconut water layer for this I'm only going
to need two layers so I'm measure out just one cup you want to pour this as delicately as you
can and so I like to pour it over the spoon and I let it drizzle onto the corner because the corner
is going to be the firmest place right because it sets from the outside in and then I just switch it
up a little bit so I don't stress out that part so c-note my lair is steaming hot so I kept this on
low flame now this is going to take a little bit longer this will take about seven minutes another
thing to note is it's the layers are never going to be come one solid block okay but what we're
trying to prevent is it falling apart while you're serving so it should stick together well enough
that you can serve it without it falling apart but if you try to peel them apart they will come apart
quite cleanly okay so if that happens to you oh it still comes off it's it's totally normal
here's the moment it's cold it's ready to serve what I want to do is I want nice
cubes so I'm going to trim off the edges a little bit I'm going to turn out the whole
thing so what you need for that is to get a flat metal spatula or something that's
very thin and you just go along the side and just sort of dislodge it a little bit okay and
then you hope and pray that it all comes out in one piece and up now why is it not
that should not come out as smoothly as I'd hope but that's okay the sides are mangled
is not a big deal because I'm gonna trim off the edges and then you can snack on these and
then you can just cut it into whatever shape or cube you like and there you go okay here we go
mmm need another piece oh it's so tropical that just reminds me of home like seriously
this is probably the most common type of Agra jelly you can find in Thailand
so when I taste that it's like yep that's Highland that comb that stuff I grew well
fought there's just the perfect balance of light and refreshing in the creaminess in
that little bit of coconut milk oh it's so good I hope you enjoyed this recipe and the
recipe as always will be on hot thai kitchen calm when you make it please send me a photo
it's so pretty I would love to see how you make it and if you haven't subscribed to the
show please do so right here and I will see you next time for you next to the cheese hi