Layered Pandan and Coconut Milk Agar-Agar

I always love layered agar-agar, especially with a combination of pandan and coconut milk.  My first attempt was using the freshly squeezed pandan juice.  The color of the agar-agar came out as a much darker green color.  Then I make another attempt, this time using the store bought pandan paste, and I get a brighter green color.

Ingredients: (makes 1 rectangular mold 21x15x6cm.)

(A)  Pandan Juice

200 ml. water + 8 pandan leaves (cut into smaller pieces and blend using a blender into juice and  strained)

(B)  Pandan transparent agar-agar

40 g. granulated sugar

2 tsp. agar-agar powder (6 gram)

1 tsp. corn flour

200 ml. water + 200 ml. pandan water/juice

Methods:

1. In a pot, add all the ingredients and mix well with a spoon to combine evenly.
2. Bring to a boil using medium-low heat, stirring often until the ingredients are well dissolved.
3. Remove the pot from heat, put the lid on and set aside.

(C)  Coconut milk agar-agar

40 g. granulated sugar

2 tsp. agar-agar powder (6 gram)

1 tsp. corn flour

200 ml. water

200 ml. coconut milk

1 to 2 pieces pandan leaves (knotted)

Methods:

1. In a pot, add sugar, agar-agar powder, corn flour, water and stir with a spoon until all the ingredients combined evenly.  
2. Add in the knotted pandan leaves, and bring to a boil using medium-low heat, while stirring often.
3. Then, slowly pour in the coconut milk, keep stirring, and bring to a boil again.  (Do not bring the coconut milk to a fast boil, just having small bubbles on the side of the pot is done.) Remove the pot from heat, take out the pandan leaves, cover with lid and set aside.

(D)  Assemble the pandan and coconut milk agar-agar

1. Measure 135 ml. of the pandan agar-agar and slowly pour it into the mold.  Place into the fridge for about 2 minutes.  To check on the firmness, use finger to lightly press on the top.
2. Take out from the fridge.  Measure 135 ml. of the coconut milk agar-agar and slowly pour it on top of the pandan agar-agar.  Place it back into the fridge.
3. Repeat with the rest of the layers until both the agar-agar are used up.
4. Refrigerate for at least 4 hours until hardened.
5. Remove the agar-agar from the mold, cut and enjoy...

I adapted this recipe from 'Shadajie Kitchen' with a slight adjustment to suit my preference.  If you are interested to follow the step by step in making this recipe, click the link here.