This Agar-Agar Fruit Jelly Cake is a popular Asian dessert recipe made with agar-agar powder. This Jelly Fruit Cake contains fresh fruits with a coconut cream base giving it a tropical jelly feel
Ingredients
- 1 cup fresh fruits, chopped (I used kiwi, pomegranate, orange segments, grapes, and strawberries)
- 1 teaspoon agar- agar powder
- 60 ml cold water
- 200 ml coconut cream
- ½ teaspoon vanilla extract
- 4-5 tablespoon castor sugar
- ⅛ teaspoon unflavored oil, for greasing the dish
Instructions
- Grease a 6-inch tin with oil (a very light coat of oil), keep aside
- Next, in a pan add the cold water and sprinkle the agar-agar powder all around, mix well making sure there are no lumps. Then, place this mixture on medium heat and melt the agar-agar
- Now, add the coconut cream and stir well. Add the vanilla extract and castor sugar, mix well until all the sugar has dissolved. Bring the mixture to a slight boil and switch off the gas
- Pour this coconut cream and agar-agar mixture to the greased 6-inch tin. Let it cool just for a minute and place the fresh fruits all around. Let this cake sit in the fridge for 2-3 hours
- In conclusion, remove from the fridge, run a knife all around the dish to loosen the edges, cut slices and serve immediately
Recipe Video
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Nutrition Information
Serving: 100g | Calories: 198kcal | Carbohydrates: 9.32g | Protein: 2.2g | Fat: 18.3g | Saturated Fat: 16.2g | Polyunsaturated Fat: 0.78g | Sodium: 3mg | Fiber: 1.7g | Sugar: 4.73g
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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