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
Units
Scale
- 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