Ingredients with Measurements:
- 1 pack of gulaman powder (25g)
- 1 can of coconut milk (400ml)
- 1 cup of water
- 1/2 cup of sugar
- 1/4 teaspoon of salt
- 1/2 cup of shredded young coconut meat
Special Equipment Needed:
- Mixing bowl
- Saucepan
- Whisk
- Measuring cups and spoons
- Square or rectangular mold
Step-by-Step Instructions:
1. In a mixing bowl, combine the gulaman powder, water, sugar, and salt. Whisk until the ingredients are well combined.
2. In a saucepan, heat the coconut milk over medium heat. Once it starts to simmer, add the shredded young coconut meat and stir.
3. Pour the gulaman mixture into the saucepan with the coconut milk. Stir continuously until the mixture thickens and the gulaman powder is fully dissolved.
4. Remove the saucepan from the heat and pour the mixture into a square or rectangular mold. Let it cool for a few minutes.
5. Once the mixture has cooled down, place the mold in the refrigerator and let it chill for at least 2 hours or until the jelly is set.
6. Once the jelly is set, remove it from the mold and cut it into small squares or rectangles.
7. Serve the gulaman coconut jelly chilled.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Refrigerate at least 2 hours or until the jelly is set.
Serving size:
This recipe makes 12-16 servings.
Nutritional information:
Calories per serving: 110
Total Fat: 7g
Saturated Fat: 6g
Cholesterol: 0mg
Sodium: 60mg
Total Carbohydrates: 12g
Dietary Fiber: 1g
Sugar: 11g
Protein: 1g
Substitutions for ingredients:
- You can use agar-agar powder instead of gulaman powder.
- You can use canned or frozen shredded coconut meat instead of fresh.
Variations:
- You can add diced fruits such as mangoes, pineapples, or strawberries to the mixture before pouring it into the mold.
- You can use different molds to create different shapes and sizes of jelly.
Tips and Tricks:
- Make sure to stir the mixture continuously to avoid lumps and to ensure that the gulaman powder is fully dissolved.
- You can adjust the amount of sugar according to your preference.
- You can add more shredded coconut meat if you want a stronger coconut flavor.
Storage Instructions:
Store the gulaman coconut jelly in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
This jelly is best served chilled and does not need to be reheated.
Presentation Ideas:
- Serve the jelly in a clear glass to showcase its vibrant color and texture.
- Top the jelly with additional shredded coconut meat or diced fruits.
Garnishes:
- Shredded coconut meat
- Diced fruits
- Mint leaves
Pairings:
- This jelly goes well with sweet and refreshing drinks such as iced tea, lemonade, or fruit shakes.
Suggested Side Dishes:
- This jelly can be served as a dessert on its own or as a side dish to complement a main course.
Troubleshooting Advice:
- If the jelly does not set properly, you may have used too much water or not enough gulaman powder. Make sure to follow the instructions carefully.
Food Safety Advice:
- Make sure to use clean and sanitized utensils and equipment when preparing this recipe.
- Store the jelly in the refrigerator to prevent spoilage.
Food History:
- Gulaman is a Filipino term for agar-agar, a type of jelly made from seaweed. It is commonly used in Filipino desserts and drinks.
Flavor Profiles:
- This jelly has a sweet and creamy coconut flavor with a chewy and jiggly texture.
Serving Suggestions:
- Serve this jelly as a refreshing dessert or snack on a hot summer day.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Filipino
Taste: Sweet, Coconutty, Refreshing, Tangy