Inspired by my days in architecture studios aweing over different terrazzo tiles in the materials library. This is a fun recipe for all ages! It’s up to you to decide how many colors you want for your ‘aggregate,’ but the following recipe uses three different colors. Feel free to substitute the colors with dyes or whatever you have in your pantry – I just used what I had handy. The Delta Lemongrass offers a beautiful floral quality to the coconut jellies.
25 grams (0.88 oz) agar agar (one packet) divided (1) 567 grams (20 oz) can of lychee in syrup 2 tablespoons Delta Lemongrass (1) 400 ml (13.5 oz) can of coconut milk 140 grams (4.9 oz) sugar Food coloring of your choice. See more details below. Water
Prepare your dyes. In three different containers, add your dyes of choice. I used 2 tablespoons of coffee (espresso), 2 tablespoons of butterfly pea tea, and 2 drops of pandan extract.
Drain the canned lychee and reserve the syrup in a bowl. Shred the lychee into small pieces and set aside in the fridge.
Put a medium pot on a scale, tare it to zero and add lychee syrup. Add in as much water as you need so the combined liquid equals 900 grams (3.8 cups). Whisk in half of the agar agar packet – 12.5 grams (0.44 oz) to the lychee water and let settle for 10 minutes.
On your stovetop, bring the lychee water to a simmer with little bubbles. Then remove from heat and equally divide into the three different containers of dyes and give each mixture a stir. Let the three colored jellies rest until it comes to room temp – it will solidify. Then refrigerate for 1 hour.
After the colored jellies are completely solid and cool, haphazardly slash them with a knife. You are trying to create little gems for your terrazzo, so get pebbly and hack away!
In a 9” x 13” pan, mix together all the colored jellies along with your shredded lychee. Set aside.
Using a mortar and pestle, crush 2 tablespoons of Delta Lemongrass with some water until you form a rough paste.
In a medium pot, add coconut milk and 550 ml (5 cups + 5 tablespoons) of water. Whisk in remaining 12.5 grams (0.44 oz) of agar agar powder. Let it settle for 10 minutes, then bring to a low simmer with little bubbles. Add in the sugar and lemongrass paste. Stir on medium low heat until the sugar fully dissolves.
Pour the coconut milk and lemongrass mixture into the 9” x 13” pan over the colored jellies and lychee. Give the mixture a light swirl and allow it to cool to room temp. Then refrigerate for 1 hour.
Cut up the agar agar jelly into cubes, bars, or whatever shape you fancy. Take delight in the gem-studded cross sections of this lemongrass laced coconut-y dessert.
