Recipe Tags: 15 Minutes, Agar Agar, Cake Tin, Cakes, Desserts, Essence, Glass Dish, Jelani, Jelly Dessert, Medium Saucepan, Mixture, Ml Coconut Milk, Pandan Leaves, Pandanus, Printable Recipe, Recipe Ingredients, Refrigerator, Rolling Boil, Shallow Glass, Solids
This is a recipe for Pandan or Pandanus Jelly dessert. The enticing light green color of the jelly is made from the essence of pandan leaves. Again, it’s a very light and refreshing agar agar (meaning jelly in Malay) based dessert. If you like the pandan fragrant, then, I am certain you will enjoy this jelly very much.
Recipe adapted from Malaysian Cakes and Desserts by Rohani Jelani
500 ml (2 cups) Water
3 tsp Agar-agar Powder
120-150 g Sugar
100 ml Pandan Juice
120 ml Coconut Milk (preferable 100% coconut milk)
Pandan Juice: 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 to 15 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 pan off the heat immediately and pour contents into a 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.
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