Wun Kati (Coconut Jelly)
Classic Thai hospitality. Coconut milk and clear agar bilayer jelly
Description
A classic, firm Thai jelly made with agar-agar (Wun). Usually features two distinct layers: a rich, opaque coconut milk top layer, and a clear, sweet, pandan-flavored bottom layer.
Restaurants serving Wun Kati (Coconut Jelly)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Agar powder
- Coconut milk
- Pandan leaves
- Sugar
- Salt
Instructions
- Boil agar, water, sugar, pandan juice; pour into mold to set bottom layer.
- Boil agar, coconut milk, salt; pour on top.
- Cut with crinkle knife.
Learn more Spice, substitutes, tips
Key spices
Coconut richness and saltiness
Substitutes at Japanese supermarkets
Agar powder, Canned coconut milk
Pairing
All teas
Trivia
[Difference] The golden rule of Thai sweets: the top coconut layer is intentionally 'salty' to perfectly balance the sweet layer beneath it.
Eating tips & etiquette
Made with agar instead of gelatin, so it doesn't melt at room temp and has a firm, 'crunchy/snappy' texture that can be pierced with a fork.
Allergen
None