Woon Gati (Coconut Milk Jelly)

 

First layer:
2 tbsp. gelatine powder
3 cups flower water*
1 cup sugar
2 tbsp. concentrated pandanus juice**

Second layer:
3 cups coconut cream
1 cup scraped young coconut (optional)
2 tbsp. gelatine powder
1/2 cup sugar
2 tsp. salt
2 cups flower water


Cooking Instructions:
1. From the first layer ingredients, dissolve gelatine with flower water in a pot. Use medium heat.
2. Add sugar and concentrated pandanus juice then stir until it’s boiling.

Remove the pot.
3. Leave it cool outside the refrigerator. When it’s cool enough, put it in the refrigerator for 20 minutes.


Second layer Instructions:
1. Mix gelatine with coconut cream, sugar and flower water. Heat it on

medium fire:
2. Keep stirring until the gelatine and sugar is dissolved.
3. After that, add salt. Remove it from the stove. Add scraped young coconut now if you like.
4. Then pour it over the first layer while it’s hot. This will make the two layers stick to each other.


* Flower water
I wrote about the flower water before with lawt chong recipe. I don’t know what I should call it, so I make up this name which is translated from Thai language. Flower water is made of jasmine with water. We soak the flower and leave it over night in sealed container. Too much work, isn’t it? You can use jasmine odor as same as pandanus** odor for the smell but only 1 tsp. will be enough.

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