Coconut Milk and Palm Sugar Jelly (Agar Agar Santan) Recipe

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Coconut Milk and Palm Sugar Jelly (Agar Agar Santan)
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  • 1 screwpine leaves
  • 1/2 liter water
  • 1 1/2 tbsp agar, powder
  • 1 pinch salt


  1. Combine 1 Tablespoon of Agar powder, the sugar, water and pandan leaf in a saucepan. Boil it and then reduce the heat a bit and stir till the sugar has completely dissolved. Pour 3/5 of this mix into a tin or jelly moulds.
  2. Put it in the freezer for 15 minutes or till it's set.
  3. Meanwhile, for ten minutes, leave the heat on very low and keep the remaining mix that's in the saucepan warm, stirring once in a while.
  4. After about 10 minutes, bring it back to a boil, add the coconut cream, pinch of salt, and remaining 1/2 tablespoon of Agar powder and mix it well till everything is combined, about 5 minutes (constantly stir the sides too).
  5. Pour this mix over the set layer of agar which you prepared earlier on and leave it in the fridge to set, or freezer if you want it to set faster.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 97.88 Kcal (410 kJ)
Calories from fat 23.11 Kcal
% Daily Value*
Total Fat 2.57g 4%
Sodium 26.68mg 1%
Potassium 17.27mg 0%
Total Carbs 18.94g 6%
Sugars 17.59g 70%
Dietary Fiber 0g 0%
Protein 0.17g 0%
Calcium 0.9mg 0%
Amount Per 100 g
Calories 348.4 Kcal (1459 kJ)
Calories from fat 82.25 Kcal
% Daily Value*
Total Fat 9.14g 4%
Sodium 94.95mg 1%
Potassium 61.47mg 0%
Total Carbs 67.43g 6%
Sugars 62.63g 70%
Dietary Fiber 0.02g 0%
Protein 0.59g 0%
Calcium 3.2mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.2
  • 3

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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