Pandan Coconut Milk Agar-Agar is a very simple recipe, you just have to combine and cook all ingredients in a cooking pot, then pour into a mould, the jelly will automatically split into 2 layers when cooled.
CHINESE VERSION: 香兰椰奶燕菜糕
Pandan Coconut Milk Agar-Agar | MyKitchen101en
- 150 ml (1/2 cup + 2 tbsps) pandan juice*
- 1 egg
- 250 ml (1 cup + 1 tbsp) fresh thick coconut milk (Please refer: How to Extract Thick Coconut Milk from Fresh Grated Coconut)
- 15 g (5 tsps) agar-agar powder
- 200 g (1 cup) sugar
- 3/4 tsp salt
- 1250 ml (5 1/3 cups) plain water
1 *Pandan juice: Add 150 ml of water to 40 g of pandan leaves, blend until fine, extract 150 ml of pandan juice. Beat egg lightly, then add pandan juice and egg to coconut milk, mix well. (Reminder: It is suggested to use fresh thick coconut milk extracted from fresh grated coconut. Canned or boxed coconut milk are usually loaded with binder which will prevent the separation of water and oil, thus you won’t have 2 layers when the agar-agar has set.)
2 Add agar-agar powder, sugar and salt to plain water (not hot water), mix well, then bring to the boil.
3 Reduce to medium heat, cook until agar-agar powder has fully dissolved.
4 Reduce to medium-low heat, add in pandan coconut milk egg mixture gradually, keep stirring while adding.
5 Bring to the boil again, then off the heat immediately.
6 Pour agar-agar mixture into heat resistant mould (with 2 Liter capacity), set aside to cool completely.
7 When cooled, cover the mould and chill for 3-4 hours until agar-agar has fully set.