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.
PrintPandan Agar Agar (Pandan Jelly)
- Total Time: 20 minutes
- Yield: 10 servings 1x
Description
Pandan Agar Agar Jelly is a refreshing Malaysian dessert featuring a natural light green color from pandan extract, combined with the creamy texture of coconut milk.
Ingredients
- 500ml Water
- 3 teaspoons Agar-agar Powder
- 100g Sugar
- 100ml Pandan Juice
- 120ml Coconut Milk
- 8 Pandan leaves
- 150ml Water (for pandan juice)
Instructions
- Rinse 8 pandan leaves and cut them into 2 cm lengths. Blend the pandan leaves with 150 ml of water until smooth. Strain the mixture through a fine sieve to extract the pandan juice, discarding the solids.
- In a medium saucepan, combine 500ml of water, 3 teaspoons of agar-agar powder, and 100g of sugar. Stir well and bring to a boil over medium heat, stirring continuously to dissolve the agar-agar and sugar completely.
- Once the mixture is boiling, add 100ml of pandan juice and 120ml of coconut milk. Stir to combine and bring the mixture back to a gentle boil.
- Pour the mixture into a jelly mould, muffin tray, mini tart mould, or a 16cm glass dish/cake pan. Allow it to cool at room temperature until set, then refrigerate for at least 2 hours before serving.
- Once set, remove the jelly from the mould and serve chilled. If using a larger dish, cut the jelly into squares before serving.
Notes
If you don’t have a jelly mould, use a muffin tray, mini tart mould, or a 16cm glass dish and cut into squares. Adding coconut milk creates two layers, though it may not be very distinct. Store the jelly in the refrigerator for up to 3 days for optimal freshness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: Malaysian
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 19
- Sodium: 10
- Fat: 2
- Carbohydrates: 21
- Fiber: 0
- Protein: 1
- Cholesterol: 0
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
Thanks
Regards
Evelyn
Definitely better without Gelatin