Thai Coconut Jelly (Wun Gati Bai Tooey)

Thai Coconut Jelly, known as “Wun Gati Bai Tooey” in Thai, is a delightful and refreshing dessert that captures the tropical flavors of Thailand. This sweet and creamy jelly is made with layers of luscious coconut milk and fragrant pandan leaves, creating a visually stunning and flavorful treat. The combination of agar powder, coconut milk, sugar, and pandan leaves water results in a jelly with a smooth and jiggly texture that will surely impress your friends and family. Whether you’re hosting a Thai-themed dinner party or simply craving a delightful dessert, this Thai Coconut Jelly is a wonderful addition to your menu. Let’s dive into the easy preparation and assembly of this delicious treat!

INGREDIENTS

Coconut Milk Layer

• 1 1/4 tablespoons agar powder
• 2 1/2 cups coconut milk
• 1/2 cup sugar
• 1/2 tsp salt

Pandan Leaves Layer

• 1 cup pandan leaves water
• 1 1/2 cups jasmine water
• 3/4 or 1 cup sugar
• 1 1/4 tablespoon agar powder
• 3 – 4 drops jasmine extract (if required)

PREPARATIONS

Coconut Milk Layer

1. Mix agar powder with coconut milk in a saucepan. Stir until the agar powder is dissolved. Set aside in the pan.

Pandan Leaves Layer

1. Add agar powder and jasmine water to another pan and stir until dissolved. If you don’t have jasmine water, you can use regular water and add 2 or 3 drops of jasmine extract.
2. Put both pans on the stove, the first coconut layer on medium heat and the second clear layer on low heat. When the coconut milk starts to boil and bubbles form, add the sugar and salt. Stir until dissolved. Bring it back to a boil and then turn off the heat.
3. Bring the other pan, with the clear liquid, to a boil and then turn down the heat. Add sugar and pandan leaves water and stir until dissolved. Bring it back to a boil and then turn it down and leave it on low heat while you put the first layer into your molds.

Assembly

1. Use a tablespoon to put the coconut layer into the molds. Give it a little wiggle to see if it’s slightly set before adding the next layer, the green pandan layer. If it is completely set, the layers will not stick together, so don’t leave it too long. Repeat several times.
2. Leave the molds in the fridge for an hour to set.

YIELD

• 2 servings

SPECIAL INSTRUCTIONS

• Be mindful of the agar powder and coconut milk layer setting time to ensure proper layering.

TIPS

• For multi-colored jelly, replace the pandan leaves with a few drops of food coloring in any desired color.

In conclusion, Thai Coconut Jelly, or Wun Gati Bai Tooey, is a delightful and visually appealing dessert that captures the tropical flavors of Thailand. With its layers of luscious coconut milk and fragrant pandan leaves, this jelly is a sweet and refreshing treat perfect for any occasion. The smooth and jiggly texture, along with the unique combination of flavors, makes this dessert a favorite among those who appreciate Thai cuisine.

With easy-to-follow instructions, you can easily recreate this Thai Coconut Jelly at home and impress your friends and family with a taste of Thailand. The use of agar powder and coconut milk ensures a perfect jelly consistency, while the pandan leaves add a lovely green hue and a subtle aroma.

Whether you’re hosting a Thai-themed dinner party or simply craving a delightful and unique dessert, Thai Coconut Jelly is a wonderful choice. Its cooling and refreshing taste make it especially enjoyable on warm days. So, have fun making this beautiful and delicious treat and indulge in the flavors of Thailand!