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.
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Pandan 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 tsp 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 tsp 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
Find it online: https://honestcooking.com/pandan-agar-agar-jelly/
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Frequently Asked Questions
What is agar-agar and how is it different from gelatin?
The article explains that agar-agar is a gelatinous substance derived from algae, commonly used in Asian desserts. Unlike animal-derived gelatin, agar-agar sets at room temperature and is suitable for vegetarians and vegans.
How do I extract fresh pandan juice from pandan leaves?
The recipe instructs you to rinse 8 pandan leaves, cut them into 2 cm lengths, blend with 150 ml of water until smooth, then strain through a fine sieve to extract 100 ml of pandan juice, discarding the solids.
Why does adding coconut milk create two layers in the jelly?
The article explains that adding coconut milk to the agar-agar causes the mixture to separate into a clear layer and a milky layer as it sets. The effect is subtle here (not very obvious, per the article) but gives the dessert visual depth.
What can I use if I do not have a jelly mould?
The article and notes both state that a muffin tray, mini tart mould, or a 16 cm glass dish or cake pan works perfectly — just cut the set jelly into squares before serving.
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