Pandan Jelly, a lovely refreshing cold snack that is great anytime of the day! Jellies like this are ever so popular here in Malaysia and Singapore. Usually whenever there's a party, you would most likely find these popular jellies in various flavours at the dessert corner. Since I have not made jellies like this in ages, it is the perfect choice to select Pandan as the flavour for Little Thumbs Up event, where the selected ingredient for this month is Pandan.
Fresh Pandan leaves are used for the flavour. The leaves are cut to small pieces and process in the blender with some water, strain and extract out the juice. Flavours and the green colour of these jellies are all from the juice of the Pandan leaves.
Other ingredients are agar-agar powder, sugar and coconut milk, I have added a pinch of salt to the coconut milk. And did not use the optional egg which is listed in the recipe. Instead of setting the Jelly in a round mould, I have used a jelly mould instead.
Refrigerate overnight and enjoy it cold from the fridge.
Pandan Jelly, want one? :)
(adapted from "Malaysian Cakes and Desserts")
500ml (2 cups water)
3 teaspoons agar powder
150gm (1/2 cup + 2 tablespoons) white sugar
100ml (1/2 cup less 5 teaspoons) pandan juice** (refer below)
120ml (1/2 cup) thick coconut milk (I used 200ml)
pinch of salt
1 egg, beaten (optional)
Makes : one round 16-cm (6-1/2 in) jelly
- Combine water, agar-agar powder and sugar in a roomy pan and heat to boiling. Reduce heat and simmer until agar granules completely dissolves, about 15 to 20 minutes.
- In a bowl, combine the pandan juice, coconut milk and egg (if using, the egg gives a richer jelly but does not affect the taste), beating with a fork to ensure they are well mixed.
- Pour this into the simmering jelly, stirring occasionally and then wait for the mixture to come back to the boil. Once it reaches a rolling boil, take the pan off the heat immediately and pour contents into a shallow glass dish or cake tin measuring approximately 16cm (6-1/2 in) across. Set aside to cool thoroughly before chilling in the refrigerator. Cut as desired.
**To make Pandan Juice :
(makes 1/2 cup)
6-8 large pandan leaves
150ml (2/3 cup water)
- Rinse pandan leaves and, using kitchen scissors or a sharp knife, cut leaves into 2-cm (3/4-in) lengths.
- Place leaves and water in the jug of an electric blender or chopper and process until pulverized. Pour through a fine strainer and discard solids. Measure out the required amount of juice as specified in the recipe.
I'm linking this post to Little Thumbs Up : Pandan, hosted by Joceline from Butter, Flour & Me and organized by Zoe from Bake For Happy Kids and Doreen from my little favourite D.I.Y.
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