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!
Ingredients
- 1 Cup pandan juice
- 3 Cups water
- 1 1/2 Tablespoon agar agar powder (Using more powder will make the jelly harder, whilst using too little will thicken but not set it.)
- 2/3 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.)
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