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.
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.Print
Pandan Agar Agar (Pandan Jelly)
a delightful refreshing Malaysian dessert using agar agar and pandan extract
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 minutes
- Yield: 10 1x
- 500ml Water
- 3 teaspoon Agar-agar Powder
- 100g Sugar
- 100ml Pandan Juice
- 120ml Coconut Milk
- 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
- 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.
- 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.
- Set aside to cool before chilling in the refrigerator. Cut as desired and serve chilled.
Shannon's kitchen is her playground and creative outlet, where she loves to experiment with recipes. As a Malaysian, her food influences are mainly Malay, Chinese and Indian cuisine but her curiousity in other culture lead to cross cultural cooking. On her blog JustAsDelish.com, she pursue her mission in creating healthy and delish food.
Definitely better without Gelatin
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