Wash and pat the pandan leaves dry. Cut them into 1 inch strips.
Place the cut pandan leaves into a food processor. Add 100ml water and process them until fine.
Strain the processed leaves to extract the juice. Use a cheesecloth or a fine mesh strainer to ensure all the pulp is strained out. Squeeze the pulp to remove all the juice and discard the pulp.
Measure the pandan juice in a jug. Top it with water until it reaches 500ml.
Pour the pandan juice into a medium sized pot. Turn on the heat to medium low.
In a separate small bowl, measure the sugar. Add the jelly powder to it and mix well. Mixing well will avoid the powder from clumping when added into the pandan water.
Add the sugar-jelly powder mix into the pandan water. Stir to mix.
Let the jelly cook until the sugar and the jelly powder is completely dissolved. This should take approximately 7 to 8 minutes.
Once cooked, pour the jelly into an 8 inches square mold. Let is set completely at room temperature or in the fridge. It will set quicker as it cools down.
Once completely firm, remove it onto a cutting board. To release the jelly from the mold, run a thin spatula along the sides of the tin. Place the cutting board over the mold and holding both intact, turn the mold over. Tap it lightly to release the jelly.
Cut the jelly into small cubes (approximately 75mm in size). Chill under ready to assemble the milk tea.