Kyauk Geor (coconut agar jelly)


15g agar agar strands
350ml fresh coconut milk
350ml water
130g caster sugar
¼ teaspoon salt


First soak the agar agar in a bowl of water for 10 minutes until softened. Drain and cut the strands in half and place into a saucepan with  the coconut milk and water and bring to the boil. 
Simmer over moderately high heat, stirring frequently and keeping a close eye so it does not bubble over. Cook until all the agar agar strands have completely dissolved, about 15-20 minutes. Turn the heat off, add the sugar and salt, stirring until both are completely dissolved.
Pour into glasses and set them at an angle for the agar to gel.

For the second layer of mango, homogenise some mango fruit in a blender. Approx 250 ml.
Soak and dissolve about 5 gm agar agar strands as outlined above in 150 ml water. Add 20 gm caster sugar. Cool the agar agar down but not cool enough to set .
Add the homogenised fruit and mix.
Pour this into the set glasses and stand upright to solidify the fruit layer. 

This second layer can be done similarly with pandanus infused coconut agar agar or red dragon fruit agar agar.