Agar Agar Jelly with Coconut – Laotian Vun

This traditional Agar Agar Jelly from Laos is delicately sweet and flavoured with coconut and pandan essence. Made with agar agar powder instead of gelatin, it’s naturally vegetarian/vegan friendly and even sets on the bench rather than in the fridge! Slice into squares for a delicious dessert or portable snack.

Why We Love This

We first came across agar agar jellies in Laos, where they go by the name of Vun. After a sudden downpour, the streets were sopping, but that didn’t stop the local night market from springing to life at sundown. Stall after stall lined the main road through town, each offering a tasty morsel or two of traditional snacks and desserts.

We tried just about every colourful dessert imaginable on our wandering stroll, including this tasty Lao Pumpkin Coconut Custard. But the agar agar jelly cubes were the cutest treats of the lot!

Not only do they have a delicate sweet and salty coconut flavour going on, they’ve also got a cool visual effect too. Made with plant-based agar powder instead of gelatin, the jelly separates into two distinctly gorgeous layers when cooling. 

Quick Note: Our jelly turned out bright green because our agar agar powder was blended with green food colouring! So a pro-tip is to always check the label on the agar agar packet. Plain agar agar jelly is normally clear/uncoloured. 

What is Agar Agar? 

Agar (sometimes called agar agar) is extracted from a type of Southeast Asian seaweed. It’s a plant-based substitute for gelatin, perfect for vegetarian or vegan diets. Agar agar jelly sets more firmly than jelly made with gelatin, and will even set at room temperature – although it should still be stored in the fridge after. Agar is naturally packed with fibre, yet surprisingly has zero carbs, calories, sugar or fat (talk about guilt free!).

What You’ll Need

Below are the key ingredients you’ll need, along with basic staples including an egg, sugar, salt and water.

• Agar Agar Powder – Look for it in Asian grocers or online. You can substitute with regular jelly/jello powder or powdered gelatin if required – just follow the cooking directions on the packet to make. If using agar agar flakes instead of powder, use the conversion ratio of 1 tsp powder to 1 tbsp flakes.
• Coconut Milk – We use canned coconut milk with at least 60% coconut extract. Avoid sweetened coconut milk, just use regular plain coconut milk so you are always in control of the sweetness.
• Pandan Flavouring – We use the popular pasta pandan flavouring. It stores well, and is easy to find at Asian supermarkets or online. It’s a surprisingly versatile little ingredient which you can use for other sweet Asian treats like Klepon (Coconut Rice Cakes) and Dadar Gulung (Rolled Pancakes), or even savoury dishes like Thai Pandan Chicken. If you don’t have any pandan flavouring on hand, you can substitute with regular vanilla essence. 

How to make Agar Agar Jelly:

1. Start by pouring half your coconut milk into a small mixing bowl. Crack in the egg and give it a really good whisk to incorporate.
2. Meanwhile heat the water in a large saucepan over medium heat. Add the agar agar powder and give it a swirl to mix through and dissolve. Slowly pour in the coconut milk and egg mixture and stir. Gently bring to the boil and keep stirring. Then slowly add your remaining coconut milk.
3. Next, add in the sugar, salt and pandan essence (optional). Taste the mixture, but be careful not to burn your tongue! If it’s not sweet enough, you can add more sugar, or an extra sprinkle of salt or pandan essence til you’re happy with the flavour.
4. Cook and stir for a few more minutes, then remove from the heat.
5. Pour the mixture out into a large glass dish (or jelly moulds, if using). Skim any bubbles off the surface so your jelly will set nice and smooth. Allow the jelly cool on your kitchen bench for an hour or so (check out those layers forming!).
6. Once set, cut the jelly into shapes and serve.

Wandercook’s Tips

• Always check the label on the agar agar packet to make sure it’s 100% pure and doesn’t include extra colour, flavour or sugar. This way you can control the sweetness as well as the colour!

FAQs

Variations & Substitutes

• Agar Agar – If you prefer, you can substitute with the same amount of gelatin. Remember, you’ll need to set the jelly in the fridge as it won’t set at room temperature. 
• Up the Intensity – Add more sugar or salt for extra deliciousness.
• Tweak the Flavour – Add a few drops of essence such as vanilla or rose water, coffee, or food dyes for bright colours.
• Get Creative – Use cookie cutters or silicone jelly moulds for cute shapes like stars or flowers.
• Make it a Full Dessert – Serve with fresh or canned fruit, fruit pulp or syrup, whipped cream, coconut cream or ice cream for extra deliciousness. Or why not slice it up into super thin strips and use in Chè Ba Màu – Vietnamese Three Colour Dessert!
• Party Starter – If serving at a party, why not make some condensed milk coconut balls to have alongside them?

Want more incredible Asian desserts? Try these:

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