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
- 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
- ½ tablespoon agar-agar, powder
- 1⁄3 cup sugar
- 1 pinch salt
- 1 ½ cups water
- 1 teaspoon of pandan extract (see variations)
- 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.
- 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.
- When it has cooled halfway (but still liquid) pour the mixture holding the pot as close to the surface over the bottom layer.
- Chill to set in the fridge for at least hour.
- 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!