Coconut Pandan Jelly

 

Ingredients:

(A) Pandan Layer

6 pandan leaves (washed and cut into 2-inch pieces)

600 ml. water, divided (100 ml. for pandan juice + 500 ml. for the rest)

70 g. granulated sugar

8 g. agar-agar powder

2 drop pandan extract (optional, for color)

(B)  Coconut Layer

400 ml. coconut milk (full fat)

200 ml. water

8 g. agar-agar powder

80 g. granulated sugar

1/8 tsp. salt

2 pandan leaves (washed and knotted)

Methods:

1. Prepare pandan juice

• In a blender or food processor, blend the pandan leaves with the water until pulverized.
• Using a cheesecloth, squeeze the pandan puree into a measuring cup.
• Pour the remaining 500 ml. water through the cheesecloth and squeeze the pandan juice.  It should measure out to exactly 600 ml.  If it needs more liquid, add 1-2 additional tablespoons of water. Set aside.

    2. Cook pandan layer

• Transfer 600 ml. of pandan juice into a medium saucepan/pot.  
• Over medium heat, add the sugar, agar agar powder and two drops of pandan extract.  
• Stir until the sugar has dissolved and bring to a boil.  Once it reaches a boil, reduce to low heat and simmer for 2-3 minutes.  Make sure that all of the agar agar has dissolved.  Then turn off the heat and cover it with a lid to keep it warm.

   3. Cook coconut layer

• In another medium saucepan/pot over medium heat, add the coconut milk, water, agar agar powder, sugar, salt and knotted pandan leaf.
• Stir until the sugar has dissolved and bring to a boil. Once it reaches a boil, reduce to low heat and simmer for 2-3 minutes.  Make sure that all of the agar agar has dissolved.  Then turn off the heat, remove the knotted pandan leaf, and cover it with lid to keep warm.

   4. Assemble the first layer

• In a glass container or pan of your choice, carefully spoon 1/3 of the pandan mixture into the pan.  Use a toothpick to pop any air bubbles.
• Place in the fridge for a quick minute.
• To assemble the next layer, add 1/3 of the coconut mixture on top of the pandan layer, again place in the fridge for a quick minute.  Tip for pouring the second layer onwards, pour the mixture slowly over the back of a spoon instead of hitting the layer before it directly as the mixture is still hot.
• Continue with the rest of the remaining mixtures, total of six layers.
• If the mixtures begin to solidify in the saucepan/pot, simply reheat the mixture to liquefy.

   5. Refrigerate and serve

• Cover and refrigerate for at least 2-4 hours before gently running a knife around the edges, flipping the pan upside down onto a flat plate.
• Slice into bite-sized pieces.
• Enjoy!

This recipe is adapted from 'takes two eggs' with a slight adjustment to suit my preference.