Pandan Jelly (Agar Agar Pandan)

Pandan jelly arranged in a round grey plate.

5 from 2 votes

Pandan Jelly (Agar Agar Pandan)

This pandan jelly recipe is made up of delectable layers of pandan and coconut milk flavored jelly. It’s easy, refreshing, and delicious!

Prep Time30

Cook Time10

Chilling time2

Total Time2 40

Course: Dessert

Cuisine: Asian

Servings: pieces

Calories: 69.8kcal

Author: Priya Maha

Ingredients

10 g agar agar powder
200 g white sugar
300 ml coconut milk (thick)
900 ml water
6 pandan leaves (30 cm length each)

Metric - US Customary

Instructions

Prepare the mold and set it aside.
Wash the pandan leaves.
Cut them into 1-inch sizes and add them into the blender.
Add 300ml of water and process the leaves until fine.
Strain with a fine mesh strainer or a cheesecloth and squeeze out all the juice. Measure the juice. If it is less than 300ml, add water to reach 300ml. Set aside.
Measure 600ml water into a medium saucepan. Separately, mix the sugar and jelly powder in a bowl (see Note 1). Add this mixture into the water in the saucepan and stir to combine.
Turn on the heat and cook the jelly over medium heat. Stir to prevent the jelly from settling to the bottom. Continue cooking until the sugar and the jelly powder are dissolved and until the solution comes to a rolling boil. This should take approximately 5 to 10 minutes.
Divide the jelly solution into 2 equal portions. Add the pandan juice to the first portion. Stir over low heat. Cover and turn off the heat. This is for the green jelly layer.
Pour the coconut milk into the second portion. Stir over low heat. Cover and turn off the heat. This is for the white jelly layer.
Transfer 200ml of the pandan juice jelly and 200ml of the coconut milk jelly into a separate heat-proof pot. Mix until well combined. This is for the milky green jelly layer.
To prevent the jelly solutions from setting in the pots, keep the solution warm as you assemble the jelly. If you notice the solutions cooling down, heat them up lightly and stir well. Keep them covered.
Spoon 5 small ladles of the green pandan jelly solution into the prepared mold (see Note 2). Refrigerate until the jelly sets lightly (you should be able to feel the surface of the jelly set if you touch lightly with your finger, but the bottom can still be wobbly).
Remove from fridge and very gently, pour 5 ladles of the milky green jelly on the pandan juice layer. Spoon the jelly as close to the top surface as possible to prevent it from breaking. If it breaks, the jelly layers will get mixed up and you will not get the distinctly colored jelly layers (see Note 3).
Refrigerate until the second jelly layer sets lightly.
For the third layer, pour 5 ladles of coconut milk jelly. Refrigerate until it sets lightly.
Repeat the process until all the 3 jelly solutions are used up. For the final layer, if there is not enough of either solution to make a full layer, combine the solutions and pour them into the mold as one final layer.
Refrigerate the jelly until it is completely set and thoroughly chilled for about 2 hours.
Once completely set, remove the jelly from the fridge. Run a thin spatula along the sides of the mold to loosen the jelly.
Place a plate on top of the mold and turn it over with the mold underneath it. Tap to remove the jelly onto the plate. If the jelly does not release, try to insert 2 toothpicks between the jelly and the tin before turning the jelly over. The little air pockets created between the jelly and the mold (by inserting the toothpick) will help release the jelly.
Cut the jelly into small pieces before serving.

Notes

Mixing the jelly powder with sugar before adding it to any liquids will prevent it from clumping.
For even thickness of the jelly layers, measure the quantity of jelly poured so that it is consistent for each layer. I use a count of 5 small ladles for each jelly layer.
To prevent the jelly layers from sliding off after cutting, make sure the jelly you pour over each layer is hot (steaming). This will help the layers to adhere better.

Nutrition