Pandan Coconut Jelly
Coconut and Pandan Jelly (Wun Gati Bai Tuey) is as fun to make as it is to eat! Made with two different flavored layers, it's a pretty and tasty dessert everyone will love.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 package (.70 ounces) clear agar-agar bars
- 3 cups water
- 1 cup sugar
- 1 can (19 ounces) coconut milk
- 1 package (.70 ounces) green agar-agar bars
- 3 cups water
- 2 cups coconut juice
- 1 cup sugar
- 1 tablespoon pandan extract
Instructions
- 1
Tear clear agar-agar bars into thin pieces. In a saucepot, combine the agar-agar and water. Soak for about 30 minutes.
- 2
Tear green agar-agar bars into thin pieces. In another saucepot, combine with water and coconut juice. Soak for about 30 minutes.
- 3
Over medium heat, bring the clear agar-agar mixture to a boil, stirring regularly, until agar-agar is completely dissolved.
- 4
Add sugar and stir until dissolved. Continue to cook for about 10 to 12 minutes.
- 5
Lower heat and add coconut milk. Simmer for about 2 to 3 minutes.
- 6
Remove from heat and pour into a 9 x 13 pan. Use a toothpick to pop any bubbles.
- 7
Allow to the coconut layer to set.
- 8
In a pot over medium heat, bring green agar-agar mixture to a boil, stirring regularly, until agar-agar melts.
- 9
Add sugar and stir until dissolved.
- 10
Add pandan extract and stir to combine.
- 11
Continue to cook for about 10 to 15 minutes. Keep warm on very low heat on the stove until ready to pour onto coconut layer.
- 12
When the coconut layer is firm to touch but still slightly warm, gently pour pandan layer on top. Use a toothpick to pop any bubbles.
- 13
Allow the jelly to cool and refrigerate to set completely.
- 14
To serve, run a blunt knife around the edges of the pan to loosen jelly. Carefully invert on serving platter and cut into serving portions.