I have always considered myself quite a nice person. I like food of all shapes, flavours and colours. From every country and continent. I don’t discriminate, I am an equal opportunity eater. It’s only the doctors who say I’m intolerant. And certain foods who refuse to tolerate me. They certainly refuse to recognise and respect my right to eat them without major physical discomfort and distress.


Gluten and lactose are not my friends.


Despite the negative attitudes surrounding me from many of those I love best, (cakes, ice cream, hot toast) I decided to become a chef. Not always easy when you live in a bread and milk filled world. I like to think that this has helped me become a better person as I embrace my differences and refuse to let the gluten get me down. I believe InTolerance. I am the InTolerant Chef.

Food should not be about what you can’t eat, but what you can and what you enjoy eating. This blog is about my journey of cooking and eating and discovery. It’s not a definitive guide to allergy awareness nor do my intolerances make me an expert. Your body is your responsibility, not mine. I only know what works for me.


I can tell you this..... No glutens were harmed in the making of this website.

October 17, 2014

Chinese Coconut Jelly




I know, I know...

I've told you a million times how much we love Yum Cha/ Dim Sum

Is it the noise, the energy and hustle of the staff, the mystery of the unknown as each little lid reveals another morsel of yumminess, the chance to try so many dishes at one sitting...pure greed? I just don't know, but we keep coming back again and again, and I keep trying my darndest to re-create the dishes at home in a gluten free environment so I can safely eat just as many of these exotic delicacies as the rest of the family


Coconut Jelly is actually BigJ's favourite Asian dessert. He's not a huge fan of mango or tapioca pearls, but he really loves this. Littlej loves Mango Pudding, and I adore 'Snowballs', the coconut covered steamed rice flour dumplings filled with bean paste or custard
As the weather grudgingly warms up here in Canberra, we're once again turning our backs on the heavier meals and desserts of Winter and thinking of fresher, lighter flavours. What then, could be nicer than a bit of tropical sweetness reminding us that Summer is on its way?


Dim Sum Coconut Jelly


1 lt Coconut Milk or 2 large tins (@440mls) plus topped up with water if necessary
1/2 cup Castor Sugar
4 tsp Gelatine Powder
big pinch Salt



 Pop everything into a saucepan and heat gently until the sugar and gelatine dissolves- don't bring it to the boil or simmer



Pour it into a square or rectangular container to a depth that will allow you to cut it into nice cubes



Cover and refrigerate until set



You'll know when it's set as it should pull away from the sides of the container cleanly- remember this should be a firm set jelly



Flip out onto a clean board




Then cut into nice neat cubes- of course any that aren't quite perfect will have to be deliciously disposed of, purely in the name of quality control of course :)




Light, refreshing, not too sweet and slips down effortlessly- just what you need after a big meal!



So Dear Readers, do you like a sweet ending to your meal, and what's your favourite Asian style dessert?


Check out my other Gluten Free Dim Sum/Yum Cha recipes:
Gluten Free Dumplings
Steamed Coconut Buns
Stuffed Eggplant
Steamed Pork Buns- Char Siu Bao
Thai Pearl Dumplings
Mango Pudding
Spring Rolls





 
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24 comments:

  1. Lizzy (Good Things)October 17, 2014 at 7:30 PM

    Wow Bec, looks delicious and so simple! I've been wanting to make this for ages, must try your recipe, love.

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  2. Lorraine @ Not Quite NigellaOctober 18, 2014 at 2:32 AM

    haha I'd better not show hubby this. He LOVES coconut jelly too!

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    1. The InTolerant Chef ™October 25, 2014 at 5:44 PM

      So delicious and easy- even the hubby can make it here Lorraine! :) xox

      Delete
  3. Hotly SpicedOctober 18, 2014 at 8:18 AM

    I do like yum cha but it's frightening going as a family because my kids keep eating and eating and eating and I worry we won't be able to afford the bill. I didn't know it was so easy to make coconut jelly! This is a lovely refreshing way to finish a meal xx

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    1. The InTolerant Chef ™October 25, 2014 at 5:46 PM

      I know what you mean Charlie- last time I took littlej and her friend to sushi train they polished off $90 worth!! I should have paid more attention :( At least it was yummy and fairly healthy xox

      Delete
  4. Amanda @lambsearsandhoneyOctober 19, 2014 at 8:55 AM

    Oh yum - I love coconut jelly, but had no idea it was this simple to make. Actually, I've never even thought of trying to make it myself, but like to use needing to eat some as an excuse to go out for yum cha. ;-)

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    1. The InTolerant Chef ™October 25, 2014 at 5:48 PM

      I'm like that with the Snowballs Amanda! I also just can't seem to get the steamed greens just right according to littlej. She has a whole dish of them to herself so that's a good excuse to go out for a fix every now and then too :) xox

      Delete
  5. celiaOctober 20, 2014 at 7:15 AM

    I've never even thought to make these! You're very clever Becca! (And thank you for the parcel - not sure if I'll have time to play, but I'll try!) xxx

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    1. The InTolerant Chef ™October 25, 2014 at 5:49 PM

      It's a nice, light dessert that we all love for sure Celia. I'm glad you like it, don't worry if you don't have time, just enjoy! xox

      Delete
  6. Gourmet GetawaysOctober 21, 2014 at 12:57 PM

    Looks nice and clean! I love that they're so easy to make! Thanks for sharing!

    Gourmet Getaways

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    1. The InTolerant Chef ™October 25, 2014 at 5:50 PM

      Definitely the right description Julie! Perfect for the warmer weather too :)

      Delete
  7. AnonymousOctober 21, 2014 at 1:02 PM

    I, too, love Dim Sum but have to admit that I rarely, if ever, try any desserts. I've usually eaten too much by the end of the meal to even think about dessert. This is probably why I've never seen nor tasted coconut jelly, despite enjoying Dim Sum countless times. This has to change and you're showed me how to do it. Thanks!

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    1. The InTolerant Chef ™October 25, 2014 at 5:52 PM

      I hope you try them next time John! The trouble is there is just so much yumminess to choose from isn't there? I want to try all the new dishes that come out- but don't want to miss out on the old favourites either! :)

      Delete
  8. MerrynOctober 23, 2014 at 1:00 PM

    I adore yum cha with dim sum and gorgeous sweet jellies, such as these. A great recipe and perfect for the warmer weather. Beautiful photographs and I am glad you have quality control in place :D

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    1. The InTolerant Chef ™October 25, 2014 at 5:53 PM

      Thanks Merryn! First thing thaey teach you as an apprentice is to always taste your food before it's served- the portion size for tasting is up to you of course :)

      Delete
  9. claudineOctober 31, 2014 at 10:15 AM

    My kind of recipe - not too many ingredients or steps... and I'm a sucker for anything coconut. Here in Canada we couldn't be further from the tropics! I will have to try these - thanks Intolerant!!

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  10. AnonymousNovember 15, 2014 at 6:52 PM

    Who would've thought this was so easy when you get served it at the end of a yum cha meal, I always thought it was a mysterious many ingredient recipe. Huh, there you go. Nice one Bec, think I'll have to make it.

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  11. Nagi@RecipeTinEatsJanuary 30, 2016 at 11:13 AM

    Wow! It looks so simple but I'm definitely sure that it's delicious! And I do love something sweet after a big meal! :)

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  12. UnknownMarch 31, 2016 at 5:04 PM

    Hi I followed the recipe exactly but it didn't set I think you may have mistyped 4tbsp of gelatine powder instead of 4tsp. But nevertheless it smells so good :)

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  13. AnonymousAugust 18, 2017 at 11:10 PM

    Can you use coconut cream and if so what tweaks are needed?

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    1. The InTolerant Chef ™August 22, 2017 at 11:20 PM

      Yep, no problems. No tweaks needed, it will just be richer tasting - enjoy!

      Delete
  14. AnonymousOctober 28, 2018 at 6:17 PM

    Looks really good! After the sugar and gelatin is dissolved, do we put it straight into the container or let it cool down?

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  15. The InTolerant Chef ™November 20, 2018 at 8:44 PM

    You should be right to put it straight into the container

    ReplyDelete

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