Layered Palm Sugar Pudding (Lapis Gulajawa Pudding) This beautiful and delicious pudding is made with layers of creamy coconut milk and a clear palm sugar agar agar aka China grass. It’s vegan, eggless, and perfect for serving chilled. The key ingredient, gula jawa (palm sugar or jaggery), has a rich caramel-like taste, similar to nolen gur from Bengal. We will prepare both layers simultaneously for efficiency. Ingredients Layer A (Creamy Layer)
- • 1 sachet (7g) plain agar-agar powder
- • ¼ tsp salt
- • ¼ tsp vanilla powder (or ½ tsp vanilla essence)
• 60g white sugar • 80g finely chopped jaggery • 40g condensed milk
• 1 tbsp cornflour
• 130ml thick coconut milk, diluted with enough room temperature water to make 650ml
• 1 pandan leaf, knotted (optional)
Layer B (Transparent Layer)
- • 1 sachet (7g) plain agar-agar powder
- • ¼ tsp salt
- • ¼ tsp vanilla powder (or ½ tsp vanilla essence)
• 60g white sugar • 80g finely chopped jaggery • 650ml room temperature water
• 1 pandan leaf, knotted (optional)
Method
Prepare the Creamy Layer (A)
• In a saucepan, combine agar-agar powder, salt, vanilla, sugar, jaggery, condensed milk, and cornflour.
• Add the 650ml coconut milk mixture and the pandan leaf.
• Turn on the heat and stir continuously to prevent curdling. • Bring to a boil, then strain to remove any lumps. You should get approximately 800ml of liquid. separate 250ml in a cup to make the polka dots.
Prepare the Transparent Layer (B)
• In another saucepan, combine agar-agar powder, salt, vanilla, sugar, and jaggery with 650ml water and the pandan leaf. • Turn on the heat and bring the mixture to a boil. • Strain to remove any lumps.
Layering the Pudding
• Lightly grease or wet an 18 cm square tin.
- • Pour 300ml of the creamy mixture (A) into the tin. Cover the remaining mixture to keep warm.
- • Let it set under a ceiling fan for 2–3 minutes, until a thin skin forms on top.
• Poke holes all over the surface using a fork. • Gently pour ½ cup of the transparent mixture (B) on top.
• Let it set for a few minutes, then poke holes again.
• Using 1 tsp of the creamy mixture, make polka dots on top of the transparent layer. • Wait a few minutes, then pour another ½ cup of transparent layer (B) gently.
• Repeat this process at least 4 times, alternating between polka dots and transparent layers.
• For the final layer, mix the remaining transparent and creamy mixture, heat gently, and pour over the top to create a smooth finish. Tips for Perfect Layering ✅ Always poke holes with a fork before adding the next layer to help the layers adhere properly.
✅ Keep mixtures warm—agar-agar thickens as it cools, but you can gently reheat it if needed.
✅ Work under a fan to speed up the setting process. ✅ Be patient—the entire layering process takes about 20–25 minutes.
Once fully set, chill the pudding before slicing and serving. Enjoy this delicate, layered treat!
Recipe credit.. Local Indonesian you tube channel.
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