Pandan and Coconut Jelly

Pandan-and-Coconut-Jelly

This is a popular dessert in Southeast Asia (Thailand, Burma, Malaysia…) based on Coconut and Pandan flavor prepared with a vegan gelatin called Agar.

Compared to the animal gelatin agar is more solid and not jiggly and it harden and lower temperate: no fridge is needed!

To activate agar you need higher temperature and you really need to boil it

Pandan and Coconut Jelly

  • Servings: 15
  • Difficulty: easy
  • Print

Autor: https://artandkitchen.wordpress.com/

You need:Pandan-and-Coconut-Jelly

White Layer

  • 1 tablespoon agar-agar, powder
  • 2 cups unsweetened canned coconut milk
  • 1/3 cup sugar or more if you prefer
  • 2 tablespoons fresh coconut, finely shredded, optional

Green layer

  • ½ tablespoon agar-agar, powder
  • 1⁄3 cup sugar
  • 1 pinch salt
  • 1 ½ cups water
  • 1 teaspoon of pandan extract (see variations)

Procedure

  1. White layer: Bring agar agar powder, water, sugar and coconut milk slowly to boil in a saucepan, stirring constantly until the sugar has dissolved stir in fresh coconut if desired. Remove and pour the mixture into a chilled mold (I used a 25 to 35 cm mold). When it is halfway chilled place into the fridge until completely set and cold.
  2. Green layer: In the meanwhile bring the agar agar powder, sugar, salt, water and pandan extract to boil over medium heat, stirring constantly until sugar is dissolved and mix well.
  3. When it has cooled halfway (but still liquid) pour the mixture holding the pot as close to the surface over the bottom layer.
  4. Chill to set in the fridge for at least hour.
  5. Slice jelly into serving portions with a sharp knife and serve chilled.

Variations instead of pandan extract:

  • Fresh/chop pandan leaves: chop 6 pandan leaves and blend them with the 1 ½ cups water. Strain through a fine-mesh strainer and use this liquid as the water described in the recipe. You may also add the pandan extract for more flavor.
  • Rose water: Instead of pandan extract you may use rose-water and if desired food coloring
  • Coffee: Instead of pandang extract and water you may use cooled coffee!

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