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.
- 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.
- 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.