Now Reading
Pandan Agar Agar Jelly

Pandan Agar Agar Jelly

Pandan Agar Agar Jelly – a delightfully refreshing Malaysian dessert. The pandan extract creates an enticing natural light green colour.
By Shannon Lim

Pandan leaf is used extensively in Southeast Asian cooking to add a distinct aroma to rice and dishes such as nasi lemak, kaya jam preserves, and desserts such as pandan cake. Pandan leaf can be used as a complement to chocolate in many dishes, such as ice cream.

Besides the wonderful aroma, the extract from pandan leaves by blending with water gives a natural green colouring. Just like these enticing light green jelly or agar agar. Agar agar is a gelatinous substance derived from algae, commonly used in Asian desserts.

See Also
Quinoa Kheer Dessert

If you do not have jelly mould, you can also use muffin tray, mini tart mould or a 16cm glass dish / cake pan and cut into squares. Adding coconut milk to agar agar makes the mixture separates into 2 different layers – clear layer & milky layer, but it is not  very obvious here.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pandan Agar Agar (Pandan Jelly)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Total Time: 20 minutes
  • Yield: 10 1x


a delightful refreshing Malaysian dessert using agar agar and pandan extract


  • 500ml Water
  • 3 teaspoon Agar-agar Powder
  • 100g Sugar
  • 100ml Pandan Juice
  • 120ml Coconut Milk


Pandan Juice

  1. Rinse 8 Pandan leaves and, cut into 2 cm lengths. Blend the pandan leaves with 150 ml (2/3 cup) of water. Strain the pandan juice and discard solids.

Pandan Agar Agar

  1. In a medium saucepan, combine water, agar-agar powder and sugar and bring it to the boil. Reduce the heat and simmer until agar-agar and sugar completely dissolves, about 10 minutes.
  2. In a bowl, mix together the pandan juice and coconut milk. Then pour into the simmering agar-agar mixture, stirring constantly until the mixture come to a boil. Once it reaches a rolling boil, take the pot off the heat immediately and pour the mixture into jelly mould or shallow glass dish of cake tin measuring approximately 16 cm (6 ½ inches) across.
  3. Set aside to cool before chilling in the refrigerator. Cut as desired and serve chilled.
  • Prep Time: 5 mins
  • Cook Time: 15 mins


View Comments (3)
  • Hi Shannon,

    How are you doing? Could you please let me know where can i get nice
    agar agar mould with many patterns. Please let me have the shop names
    in Kuala Lumpur



Leave a Reply

Your email address will not be published.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Scroll To Top