I heard about this Burmese Coconut Jelly from my father who grew up in Burma and migrated to India shortly after WWII. Unfortunately, he just gave me its name but no recipe, nor any directions as to how it’s made. I searched for years with just bits and pieces as clues, and finally found it at Girl cooks world.
Kyawk Kyaw (pronounced Chhow chhow) is made with coconut milk and agar agar. The beauty of it is that the dessert separates itself into two layers as it sets. A pure white coconut layer, and the transparent water layer. 
This Burmese Coconut jelly has a firm, yet soft texture that you can bite into, almost like a boiled egg. And has a beautiful coconut-y flavor, but its not over-powering, rather mild and comforting. More like ‘eating’ coconut water.
For those of you who have read the Mango and Coconut Jelly post last month, you would be familiar with Agar-agar. If not, check out this ‘All you need to know about Agar-agar‘ post and learn all about it. A lot of people have trouble getting Agar to set, but that’s because they are using it wrong. The agar-liquid ratio must be right, and the agar must be dissolved completely over heat for it to be effective.
With this dessert however, you need to remember a few more things to ensure success. It took me 4 tries to get the two beautiful layers to separate.
Here are a few tips to make sure you get it right the first time –
1. If using agar powder, just follow the recipe below.
2. If using flakes/strands, they need to be hydrated before they can dissolve with heat. Soak for 10-20 minutes before cooking it.
3. For substituting powder with flakes or strands, read the All you need to know about Agar-agar post.
4. Once the agar has dissolved completely, add the coconut milk and let it boil for a minute. This will separate the milk solids and coconut oil from the water, ensuring that the two liquids separate.
5. Let it simmer for a few minutes to continue cooking the coconut milk solids.
6. Pour into molds and let it set at room temperature. This is essential, because if you refrigerate it before it sets, the gelling process will accelerate and the jelly might set before the layers have had the time to separate.
7. You can make this with canned coconut milk as well as freshly pressed coconut milk. Be sure to extract coconut milk from freshly grated coconut without adding too much water. You want to get a concentrated form of coconut milk. I tried it with frozen coconut, it just didn’t work as well. I needed to add a lot of water to extract the milk, and the layers did not quite separate.
Thanks to Girl Cooks World for this simple, delicious recipe. I owe you one!
Burmese Coconut Jelly
- Prep Time:5m
- Cook Time:10m
- Total Time:2h 15m
- Serves: 15
- Yield: 15 cubes
Ingredients
- 2 1/2 c water
- 2 tsp. agar-agar powder
- 1/2 c sugar
- 1 c coconut milk (canned or freshly pressed)
- a pinch of salt
Instructions
- Combine water, sugar, agar-agar and salt in a medium pan. Stir well.
- Over medium heat, bring to a boil, making sure the agar and sugar dissolves completely.
- Add the coconut milk and let it boil for a full minute.
- Simmer for 2 more minutes, and if you take a spoonful, you should see coconut milk solids separate.
- Remove from heat and pour into molds/pan.
- Let it set fully at room temperature.
- Once set, refrigerate for a few hours before serving. Serve cold.
I’d love to see what you cook from this blog! Share your creations with me on Facebook, Instagram or Twitter.
Cindy says
I followed you recipe exactly and it turned out wonderfully! Thank you!
Tina Dawson says
Glad to hear it Cindy! Thanks for coming back and letting me know!
Ru says
Hi, I’ve tried this recipe a few times, with various outcomes. But all tasty nevertheless.
Just curious as to which brand of coconut milk you use. I’ve noticed some have xantham gum, locus bean paste etc in them.
Also, what are your cup measurements?
In this recipe is one can of coconut milk equivalent to 400mls?
Thanks
Ru
Tina Dawson says
Thank you Ru, I’m glad you liked these!
1. I use Chaokoh Coconut Milk
2. I use 1 US cup = 235 ml
3. Yes, 1 can = 400ml
Cindy says
can you confirm that this calls for 1 Cup of Coconut milk and not 1 Can of Coconut milk?
Tina Dawson says
1 cup, yes.
Grace says
Hi Tina, I have been making this dessert for a few times. I always use freshly pressed coconut milk (santan in Malaysian language), so it’s very rich. Sometimes I managed to get the jelly to split but most of the time it just doesn’t split. Not sure whether it needs to boil longer (I boiled for 10 minutes) because this time I made a big portion, about 2 times the recipe. I was afraid that if I boil too long and it will be ruin though I haven’t see the solid separate yet, so I turn off the fire.
Tina Dawson says
I could never achieve separation of layers with freshly pressed coconut milk, and had consistent results with canned coconut milk instead.
Fitriani says
Thank you, this recipe really helped me to make desserts at my family’s event
Tina Dawson says
I’m so glad to hear that!
Nyan lin says
I tried with light coconut milk and found that coconut does not settle on top.
Tina Dawson says
Oh no, I’m so sorry to hear that, but you need to use full-fat coconut milk for this recipe, because it’s the fat that causes the milk solids to rise up as it cools.
Emz says
how did you make this 2 later agar?
Emz says
layer
Tina Dawson says
The layers separate while setting. There’s more specific instructions and tips in the post for better success on the layers.
Thresi says
Hey Tina,
Would this Jelly hold its shape even at room temperature? Would you know any recipe for a coconut jelly (or any jelly) that would hold its shape even at room temperature?
Thank you 🙂
Tina Dawson says
This would definitely hold its shape at room temperature, Thresi! I’ve taken a batch to work during the summer and left it on my desk for colleagues to grab and it was fine! But, I think all Agar jellies are best served chilled.
Krit says
Everything I have seen has mostly used a 1 TBsp agar powder to 1 cup liquid ratio… Save for a couple, like this recipe, that will say 1TSP . This recipe is 3 1/2 C liquid and only calling for 2 TSP!!! So an even less ratio… I’m now even MORE confused the right ratio if this firms and forms in a mold or enough to be cut as pictured! How do I know how much agar to use? And can I reheat it down to a liquid to add more agar is it’s not forming firm enough?
Tina Dawson says
The viscosity of the liquids matter in determining how much agar to use. In this Coconut Jelly, the canned coconut milk used is quite viscous, and thus needs lesser agar than say, if you were gelling lime juice. And if you were trying to gel Mango pulp, you’d need way more agar. I suggest, you give this recipe a try, and if it doesn’t set, you can always chop it up and re-melt it over heat and add more agar, and re-set. Hope it helps.
Jacqui says
It’s pronounced chowk chaw without the ‘h’ sound, without the aspirate.
And if you add coconut flesh to the liquid in the mold to set in the jelly it’s amazeballs!!!
Tina Dawson says
I know Jacqui, and that’s how my father referred to it, but I never found it searching by how it sounds – when I found it, it was called Kyawk Kyaw, so I assumed that’s how the Burmese wrote it. I’ve always wanted to add coconut flesh, but I don’t get it where I am, but I think I’ll just add it to the post so that others with access to coconut flesh can add it. Thanks Jacqui!!! 🙂 🙂
Sarah | Well and Full says
This looks so interesting!! I know it’s like a jelly but it looks so refreshing! 🙂
Tina Dawson says
Thanks Sarah! It really is refreshing to have on a hot day!