If you want a dessert that is full of flavor, easy to make, and guaranteed to impress, Palm Sugar Jelly is a great option. In Malaysia and Southeast Asia, it’s called Gula Melaka Agar Agar. This sweet treat is made with palm sugar, which has a rich and caramel-like taste. It also includes creamy coconut milk and eggs, making it smooth and delicious.
Palm Sugar Jelly is simple to prepare and perfect for sharing with family and friends. The flavors are so good, you might find yourself wanting more and more! Whether for a party or a quiet night at home, this dessert is sure to please everyone. Give it a try, and see how quickly it becomes a favorite!
What is Palm Sugar Jelly?
Palm Sugar Jelly is a Southeast Asian dessert highlighting the natural sweetness of palm sugar. When combined with agar agar (a plant-based gelling agent) and coconut milk, it creates a soft, wobbly jelly rich in flavor and texture. What makes this dish extra special is the egg-coconut mixture added, which gives it a luscious and slightly creamy finish.
This is the easiest and most delicious gula Melaka agar agar recipe! It’s loved by many for its sweet, unique flavor and simplicity. Just pop it in the fridge, and it tastes even better when served cold. Perfect for any occasion!
Watch How to Make Palm Sugar Jelly
A Family Favorite Dessert
Where I live, coconut milk and palm sugar are often used to make delicious desserts. You can find these treats at restaurants or people make them at home. During special celebrations, the sweet smell of palm sugar, also called gula Melaka, fills the air. It’s a scent that always feels festive and joyful.
In my family, palm sugar jelly is a dessert we all look forward to on special occasions. Its smooth texture and sweet, rich flavor always make it a hit, and it never fails to leave everyone smiling!We always make sure to include it during celebrations or big family meals because it just wouldn’t feel complete without it. No matter how many other dishes are served, the palm sugar jelly always grabs everyone’s attention. Its unique taste and smooth texture make it a favorite for both kids and adults, bringing a special touch to every gathering.
Here’s a funny story—my youngest child absolutely loves this dessert. One time, instead of taking small bites and enjoying it, he ate the whole thing in seconds! It’s hard to blame him, though. The jelly is so soft, sweet, and delicious, it’s hard to resist!
Key Ingredients in This Recipe
- Palm Sugar (Gula Melaka) – This is the star ingredient of the dessert! It has a sweet taste, like caramel, with a little earthy flavor. It gives the dessert its special taste. Make sure to use good-quality Gula Melaka for the best results.
- Brown Sugar – This adds a mild, sweet flavor with a hint of molasses. It also gives the jelly a nice golden-brown color. If you don’t have brown sugar, you can use white sugar. For a healthier choice, use a sweetener instead.
- Coconut Milk – Coconut milk is thick, creamy, and makes the dessert taste rich and smooth. It gives the palm sugar jelly a silky texture. You can use store-bought coconut milk, but if you’re making it fresh, don’t add too much water when squeezing the grated coconut. The thicker the coconut milk, the better the jelly will be!
- Agar Agar – Agar agar is a plant-based ingredient that helps the jelly set. It works like gelatin but is perfect for vegetarians. Use 7 grams of plain agar agar powder in this recipe to get the right jelly texture.
- Egg (Optional) – Adding a whisked egg makes the jelly smoother and creamier, almost like custard. It also makes the gula Melaka agar agar richer. If you want a vegan dessert, you can skip the egg or use a plant-based egg replacer instead.
- Pandan Leaves – Pandan leaves smell amazing and give the dessert a fresh, floral aroma. If you can’t find pandan leaves, you can use pandan extract or essence. If those aren’t available, you can skip this step. The palm sugar already gives the dessert a lovely scent, but pandan leaves make it feel more traditional.
- Salt – Just a small pinch of salt is enough. It balances the sweetness and makes all the flavors taste even better!
For more delicious dessert recipes, explore the recipe links below:
- Nutella Brownies
- Sabudana Kheer Recipe
- Gulab Jamun
- Video of Vattalappam Recipe
Step-by-Step Instructions on how to make Palm Sugar Jelly
- Crack the egg into a small bowl and whisk it gently until the yolk and white are mixed.
- Pour in the thick coconut milk and stir until everything is combined. Keep this mixture aside to use later.
Rinse the agar agar strips well under clean running water to remove any impurities.- After rinsing, strain out the water completely and set the strips aside for later use.
Take 120g of Gula Melaka (palm sugar) and put it in a pot. Measure 5 1/2 cups of water and pour it into the pot.- Place the pot on the stove and heat it over medium heat. Stir the mixture gently until all the palm sugar has completely dissolved.
- Take a few pandan leaves and tie them into knots (or cut them into smaller pieces if that’s easier). Add the pandan leaves to the pot to give the mixture a nice, earthy, and fragrant smell.
- Add the agar agar strips to the mixture. Let it simmer slowly on low heat until the strips are completely dissolved. This might take some time, but it’s an important step to make sure the jelly sets properly.
- Add the brown sugar and salt to the pot. Stir everything together carefully until all the sugar has completely dissolved into the mixture. Make sure there are no grains of sugar left.
- Turn off the heat once the sugar has dissolved. Strain the mixture by pouring it through a fine strainer into a large bowl. This helps remove any small bits or impurities from the sugar, making the jelly smooth and clean.
Pour the strained liquid back into the pot carefully. Turn the stove to low heat so the mixture doesn’t cook too fast.- Slowly add the egg and coconut milk mixture into the pot while stirring. Keep stirring for about a minute. You will notice the mixture starting to curdle a little—this is perfectly normal and gives it a nice texture. Keep mixing gently until it’s done.
- Pour the mixture into an 8-inch square pan, making sure it spreads evenly across the surface. Let the pan sit out at room temperature until the mixture cools completely. This helps it set properly before chilling.
- Once it has cooled, place the pan in the refrigerator to allow the mixture to firm up. This ensures it’s the perfect texture for cutting.
- After it’s fully chilled and firm, take it out of the fridge. Use a sharp knife to cut it into your desired shapes or sizes for serving. Enjoy!
If you are using fresh coconut, make sure to take the thickest milk from the first pressing. This is the best part to use. Throw away the leftover pulp after getting the milk. Do not use coconut milk that has been mixed with water or is too thin. Thin coconut milk can ruin the recipe. It might make your jelly soft and watery instead of firm and smooth as it should be.
You only need to strain the mixture once because the first rinse will already make the agar agar strips softer. If you don’t have strips, you can use 7 grams of plain, colorless agar agar powder instead.
Pro Tips for Perfect Palm Sugar Jelly:
- Use Fresh Ingredients – Always pick fresh coconut milk and good-quality palm sugar. These ingredients make the jelly taste much better, so don’t skip on freshness!
- Take Your Time – Be patient while cooking. Make sure the agar agar strips is fully melted into the liquid, and everything is mixed well. This helps the jelly get the right texture and taste.
- Strain the mixture – Pour the palm sugar mixture through a strainer to get rid of any bits or impurities. This makes sure it’s smooth before you mix it with the coconut and eggs.
- Let It Set Properly – After pouring the mixture into the molds, put it in the fridge for at least 2-3 hours. This will give the jelly enough time to firm up nicely.
- Make It Your Own – You can change the recipe to suit your needs! Use plant-based milk instead of an egg for a vegan version. You can also sprinkle some roasted sesame seeds on top to add extra flavor.
Palm Sugar Jelly (Gula Melaka Agar Agar)
Description
This recipe is a delightful way to create a traditional dessert with rich coconut flavor and a hint of sweetness from palm sugar(Gula Melaka). The gentle curdling of the mixture enhances its texture, giving it a unique and satisfying bite. Perfectly chilled, this treat is incredibly refreshing and a wonderful addition to any gathering or simply enjoyed on its own!
Ingredients for the Gula Melaka Agar Agar (Palm Sugar Jelly)
Instructions on how to make the Gula Melaka Agar Agar
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Whisk the egg lightly in a small bowl.
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Add the thick coconut milk and mix well. Set it aside for later.
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Rinse the agar agar strips thoroughly under water.
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Strain and set them aside.
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Heat 1.2 cups of water in a pot over medium heat.
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Add the palm sugar and stir until it dissolves completely.
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Tie the pandan leaves into knots (or cut them into smaller pieces) and add them to the pot for an earthy, fragrant aroma.
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Stir in the agar agar strips.
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Continue simmering until they fully dissolve. Be patient—this step ensures the perfect jelly texture.
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Add the brown sugar and salt to the pot. Stir well until the sugar dissolves completely.
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Turn off the heat and strain the mixture into a large bowl. This step removes impurities from the palm sugar, ensuring a clean and pure jelly.
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Pour the strained liquid back into the pot.
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On low heat, gradually stir in the egg-coconut milk mixture.
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Keep mixing for about a minute until the mixture curdles slightly – this is normal and adds to the texture.
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Pour the mixture into an 8-inch square pan.
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Allow it to cool completely at room temperature before transferring it to the refrigerator.
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Once chilled and firm, cut into desired pieces and serve!
