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See 5 recipes Download free cookbookThai Coconut Pandan Jelly
Coconut Pandan Jelly
Layered Thai coconut pandan jelly made with agar-agar, fresh pandan juice, and coconut milk, chilled until firm and cut into small squares.
Prep Time:20 minCook Time:15 minTotal Time:35 minServings:8Difficulty:Medium
Thai coconut pandan jelly is a cool, lightly sweet dessert with clean layers and a gentle aroma from pandan leaves. The green layer tastes grassy and vanilla-like, while the white coconut layer adds richness and a soft salty edge.
Agar-agar gives this jelly its firm, bouncy texture and lets it set cleanly at room temperature before chilling. The key is to fully dissolve the agar powder in simmering liquid, then pour each layer while the previous one is just set but still slightly tacky.
Fresh pandan leaves make the best color and fragrance, but a small amount of pandan extract can help if the leaves are pale. Serve the chilled jelly in small squares after a spicy meal, with tea, or as part of a dessert tray.
Use a shallow square pan so the layers are easy to see and the pieces are bite-size. Wiping the knife between cuts keeps the coconut and pandan stripes crisp.
Nutrition (per serving)
Calories:150 kcal
Protein:2 g
Carbs:22 g
Fat:7 g
Directions
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1
Lightly oil an 8-inch square pan, then wipe away any visible excess so the jelly releases cleanly without a greasy surface.
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2
Blend the pandan leaves with 1 1/2 cups water until very fine, then strain through a fine-mesh sieve or cheesecloth and press firmly to extract about 1 1/4 cups green pandan juice.
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3
For the pandan layer, combine the pandan juice, 1/2 cup sugar, and 1 1/4 teaspoons agar-agar powder in a small saucepan. Rest for 5 minutes so the agar hydrates.
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4
Bring the pandan mixture to a gentle boil over medium heat, whisking often, then simmer for 2 minutes until the agar and sugar are fully dissolved. Stir in pandan extract if using.
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5
Pour half of the hot pandan mixture into the prepared pan. Let it stand until the surface is set but still slightly sticky, about 8 to 10 minutes.
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6
Meanwhile, make the coconut layer by whisking coconut milk, 1/2 cup water, 1/3 cup sugar, 1 1/4 teaspoons agar-agar powder, and salt in a clean saucepan. Bring to a gentle boil and simmer for 2 minutes, whisking until smooth.
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7
Ladle half of the hot coconut mixture gently over the first pandan layer. If the coconut mixture thickens while waiting, warm it over low heat until fluid again.
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8
Repeat with the remaining pandan mixture, then the remaining coconut mixture, waiting until each layer is just set before adding the next so the layers attach without bleeding together.
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9
Cool the pan at room temperature for 20 minutes, then refrigerate until fully chilled and firm, at least 2 hours.
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10
Run a thin knife around the edge, unmold if desired, and cut the jelly into small squares with a clean, damp knife.
Ingredients
- Fresh Pandan Leaves, cut into short pieces:8 leaves
- Water for blending pandan:1 1/2 cups
- Granulated Sugar for pandan layer:1/2 cup
- Agar-Agar Powder for pandan layer:1 1/4 teaspoons
- Pandan Extract, optional for deeper color:1/4 teaspoon
- Unsweetened Coconut Milk:13.5 ounces
- Water for coconut layer:1/2 cup
- Granulated Sugar for coconut layer:1/3 cup
- Agar-Agar Powder for coconut layer:1 1/4 teaspoons
- Fine Sea Salt:1/4 teaspoon
Tips & Notes
- Do not skip the simmer after the agar mixture boils; under-dissolved agar can set unevenly or weep.
- Pour each new layer over the back of a spoon if the layer below looks delicate.
- If a mixture sets in the saucepan, rewarm it gently until liquid before pouring.
- For sharper stripes, keep the pan level while each layer sets.
