This is a pretty and super easy Indonesian dessert, rich with the flavours of coconut milk and palm sugar, but still light and refreshing. Again, as with so many Asian desserts, texture comes into play, this time with the use of agar agar, which is a setting agent made from seaweed. It is widely available here compared to animal gelatine. It splits the moment your teeth sinks into it, it is almost crunchy if you make it right. The other unusual characteristic of agar agar is that unlike gelatine which requires refrigeration to set properly, agar agar sets at room temperature which explains why it is very commonly used in the tropical climate of Southeast Asian countries. Another interesting feature of this dessert happens when it cools, the coconut cream floats to the top leaving the bottom half layer a beautifully translucent amber. If you like lighter colour, you can use less palm sugar and substitute with plain sugar instead.
This agar is one of those Mother does best. Unfortunately, it doesn’t keep very long because the coconut milk is not quite boiled, just quickly heated. So it has to be served and finished in short period of time, one day or two.
Swallow Globe Brand is the agar that is widely used, remember to get the plain one. We use two packs for the big pudding mould. It can hold up to 1800cc of liquid mixture.