Pairs well with Imitation Kopior Jelly Dessert
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Imitation Kopior Jelly Dessert
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A dense, savory imitation kopior jelly dessert made with a combination of jelly powder and agar powder, served with pandan sugar syrup, coconut milk, nata de coco, basil seeds, and evaporated milk.
00:20:00 total
Serves 6
medium
Drink
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🍋
🍫
🌶️
🍄
👅
Ingredients
- plain jelly powder - 1 packet (1 packet)
- plain agar powder - 1 packet (1 packet)
- salt - ½ teaspoon (½ teaspoon)
- instant coconut milk - 600 ml (600 ml)
- coconut water or water - 300 ml (300 ml)
- pandan leaves - 2 leaves (2 leaves)
- granulated sugar - 150 grams (150 grams)
- water - 150 ml (150 ml)
- evaporated milk - watch the video to see (to taste)
- ice cubes - watch the video to see (to serve)
- cocopandan syrup - watch the video to see (2-3 tablespoons per serving)
- nata de coco - watch the video to see (to serve)
- basil seeds (selasih) - watch the video to see (to serve)
Instructions
- Prepare Jelly Mixture: In a pot, combine jelly powder, agar powder, salt, instant coconut milk, and coconut water. Stir well.
- Cook Jelly Mixture: Heat the mixture over medium heat and bring to a boil while stirring continuously to prevent lumps.
- Set Jelly: Pour the hot jelly mixture into a fairly deep mold or container. Let it cool and set completely.
- Make Pandan Sugar Syrup: In a pot, combine granulated sugar, water, and pandan leaves. Bring to a boil until sugar dissolves and syrup thickens slightly.
- Scrape Jelly: Once the jelly has set, scrape it using a coconut scraper or a regular spoon to create the kopior texture.
- Assemble Drink: In a glass, layer ice cubes, 2-3 tablespoons of cocopandan syrup, nata de coco, scraped jelly, basil seeds, more ice cubes, 2-3 tablespoons of pandan sugar syrup, more jelly, and top with evaporated milk.
- Serve: Serve immediately or prepare in advance without mixing ice cubes until ready to serve.
