Pandan Jelly (Agar Agar)
A delicious 4-ingredient Pandan Jelly recipe. Cooling and refreshing, it's the perfect summer dessert with a delicate flavor reminiscent of vanilla. When made with agar agar powder, the jellies can even be packed as lunch box or camping snacks, as they won't melt at room temperature!
- Prep time
- 1 min
- Cook time
- 10 min
- Yield
- 5 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 Cup pandan juice
- 3 Cups water
- 1½ Tablespoon agar agar powder (Using more powder will make the jelly harder, whilst using too little will thicken but not set it.)
- ⅔ Cup white sugar
Instructions
- 1
To prevent clumping: Mix the agar powder with the sugar and salt, if using.
- 2
Add the pandan juice and water to the pot. (If making pandan coconut jelly, substitute the water with coconut water, coconut milk or coconut cream.)
- 3
Whisk the agar-sugar mixture into the pot of liquid. Important: Do not mix into hot liquid or there will be lumps!
- 4
Switch on the fire and bring the pot to the boil whisking continuously.
- 5
Once boiling, switch off the heat, pour into the heat-proof moulds and allow to cool. It will take about 3 hours in the fridge, preferably longer.
- 6
To remove from the molds: pop out if using silicone baking ones. If not, cut into desired shapes. run a knife around the edges of the container to loose then jelly, turn gently turn the container over. You may need to give it a gentle tap to get it out. Remember to use a sharp knife so there won't be jagged edges. (I used a table knife and you can see the edge isn't quite straight.)