Coconut Pandan Jelly (Thạch Rau Câu Lá Dứa)
Delightful and stunning coconut pandan jelly is a refreshing sweet treat that showcases a mouthwatering combination of coconut and pandan flavors. This Vietnamese coconut pandan agar agar recipe is sure to impress your family and friends.
Servings 6 servings
Calories 239kcal
Equipment
- 1 Blender
Ingredients
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)
- ⅓ cup (80 g) granulated sugar
- 1 tablespoon (8 g) agar agar powder
- 2 drop pandan extract optional for color
Coconut Layer
- 1 can (400 ml) coconut milk full fat
- 200 ml water
- 1 tablespoon (8 g) agar agar powder
- ½ cup (100 g) granulated sugar
- ⅛ teaspoon salt
- 2 pandan leaves washed and knotted
Instructions
- 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 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.
- Cook pandan layer. Transfer the 600ml of pandan juice into a medium saucepan. 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.
- Cook coconut layer. In a second medium saucepan 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 and cover it with a lid to keep it warm.
- Assemble the first layer. In a glass container or your silicone mold of choice, carefully spoon 1/3 of the pandan mixture (about 170-180 ml) into the mold. Use a toothpick to pop any air bubbles.
- Assemble the second layer. Wait until it is just set at room temperature. To check, gently tap your finger on the surface, it should be tacky but doesn’t come off to stick to your finger. Don't let it set completely or the next layer will not cling to it. Then add 1/3 of the coconut mixture (about 170 ml) on top and wait until set. (tip: let the hot agar mixture hit a spoon before hitting the first layer to temper the heat) Continue altering the layers until you run out of jelly. If the mixtures begin to solidify in the pan, simply reheat the mixture to liquefy.
- Refrigerate and serve. Cover and refrigerate for at least 2-4 hours before gently running a knife around the edges, flipping the mold upside down and slicing into bite-sized pieces. Enjoy!
Notes
See the Expert Tips Section above for more guidance.
Nutrition
Calories: 239kcal | Carbohydrates: 31g | Protein: 1g | Fat: 14g | Saturated Fat: 12g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 64mg | Potassium: 142mg | Fiber: 0.01g | Sugar: 29g | Vitamin C: 1mg | Calcium: 16mg | Iron: 2mg