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Pandan jelly arranged in a round grey plate

Pandan Jelly with Coconut (Agar Agar Pandan)

This pandan jelly recipe is made up of gorgeous layers of pandan and coconut milk flavored jelly. It’s easy, refreshing, and delicious!
5 from 1 vote
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Course: Dessert
Cuisine: Asian
Keyword: Pandan Jelly
Prep Time: 30 minutes
Cook Time: 10 minutes
Chilling time: 2 hours
Total Time: 2 hours 40 minutes
Yield: 20 pieces
Author: Priya Maha

Ingredients

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

Instructions

  • Prepared the molds and set them aside.

Making the Pandan Juice

  • 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 over a cheesecloth and squeeze out all the juice and measure it.
  • If it is less than 300ml, add water to reach 300ml. Set aside.

Cooking the jelly

  • Measure 600ml water in a small pot.
  • Add sugar and sprinkle the jelly powder in.
  • Cook over medium heat until the sugar and the jelly powder is all dissolved. This should take approximately 5 to 10 minutes.
  • Strain the solution if lumpy and set aside.
  • Divide the jelly solution into 2 equal portions. For the green jelly layer, add the pandan juice to the first portion. Stir over low heat. Cover and turn off the heat.
  • For the white jelly layer, pour the coconut milk into the second portion. Stir over low heat. Cover and turn off the heat.
  • 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.

Assembling the jelly

  • To prevent the jelly solutions from setting in the pots, you would need to 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 pandan juice jelly solution into the prepared mold. 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 soft).
  • 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.
  • 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.
  • Cut the jelly into small blocks before serving.

Nutrition

Calories: 69.8kcal | Carbohydrates: 10.8g | Protein: 0.3g | Fat: 3.2g | Saturated Fat: 2.8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 4.8mg | Potassium: 38.8mg | Fiber: 0.1g | Sugar: 10g | Vitamin C: 0.1mg | Calcium: 7.3mg | Iron: 0.6mg
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