Vietnamese Coconut Pandan Jelly Dessert
A soft creamy and wonderfully fragrant sweet jelly dessert that is packed full of rich coconut and Pandan flavor, this Vietnamese Pandan coconut jelly recipe will soon become a family favorite!
Equipment
- 3 Pots
Ingredients
Agar-agar liquid mixture
- 25 g Agar-agar powder
- 1.6 Litres Water
- 300 g White granulated sugar
- 1/4 tsp Table salt
Coconut Layer
- 400 ml Coconut milk
- 850 ml Agar-agar liquid mixture Combine with coconut milk
Pandan Layer
- 50 g Pandan Leaves Washed
- 500 ml Water
- 750 ml Agar-agar liquid mixture Combine with Pandan juice
- 1-2 Drops Pandan Extract/Essence Optional
Instructions
- To start off, pour the agar agar powder and sugar onto a pot of water (1.6L) and let it soak for a few minutes (approximately 10-15 minutes) after whisking it with a whisk. You will end up with 1.6 Litres of agar-agar liquid mixture, which will be divided between the coconut milk and pandan juice layers later on.
- In another pot pour the coconut milk onto the pot and set it aside.
- Now add the Pandan leaves and 500ml of water into a blender and blend everything together. Then strain out the Pandan juice and pour it into a pot. Add 1-2 drops of pandan extract/essence and mix everything well together and set it aside.
- Next, heat up the pot with the agar agar powder from earlier until it boils and then turn off the stove.
- Now pour out 850ml of the agar agar liquid into the pot with coconut milk and 750ml of the agar agar liquid into the pot with the Pandan juice and mix well together.
- Place both of the pots onto the stove and turn on the stove. Heat up the pots and let them simmer while constantly stirring the pots.
- Once they start to simmer, reduce the heat to low to keep both of the pots warm.
- Now use a large measuring cup, and pour out around 200ml of the liquid from the Pandan juice pot onto a glass container. This will be our first layer.
- Now using a timer such as an app on your phone, time it for 10 minutes to allow the first layer to solidify. At the end of 10 minutes, check for firmness by gently tapping on the layer and see if it’s somewhat firm. If it’s firm, then you can proceed to the next step. If it’s not firm yet, give it some more time to become firm, and then adjust your timer countdown time accordingly for pouring out future layers.
- Next, pour out 200ml of the coconut liquid from the coconut pot on top of the Pandan layer and let it rest for about 10 minutes to solidify or whatever time you deemed was necessary from the previous step.
- Repeat these two steps until you have 6 layers in total (3 Pandan layers and 3 coconut layers).
- Leave the jelly outside until it cools down and then cover it with a lid and store it in the fridge to cool down, ideally overnight before serving or at least 4 hours before consuming.