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Pandan Coconut Jelly

Wednesday, October 14, 2009

Here's to u, jelly-o-lic Melody. Ha Ha!

I like my jellies that contain coconut milk to be homogenous. I do not like them separated to 2 layers. If they are separated, I find the coconut layer to be harder,therefore I do not like that. BTW, this is a firm jelly. If u like it wobblier, just reduce the agar amount by abt 30-50%.

If u do not like it homogenous, but like it separated, just omit the cornstarch.

1.5L water
350gm sugar
28 gm agar-agar powder
0.5L pandan juice
Coconut milk extracted from 2 coconuts + water equaling 500ml
1 Tbsp corn starch

1. Bring A to a boil.
2. Combine B and pour into (1).
3. Bring (2) to a boil and let it simmer for 2-3 minutes.
4. Combine (C) and pour into (2). Bring back to a simmer and turn off the heat.
5. Pour agar-agar solution into prepared wet moulds.
6. Leave to cool at room temperature and chill in fridge.

This will taste a bit “green”, but pandan juice(alone) cannot be boiled in advance for too long as the green colour will separate. Don't worry, the green smell will go off in 2 days time. It taste better aged. Can be kept for 2 weeks in the fridge.

If u’re using agar-agar strips, then u have to change the method. Boil water with agar strips. When mixture has come to a boil, put in pandan juice, and continue to boil until agar strips have all melted away. Put in sugar and (c) and bring back to a simmer. Cooking with agar strips takes longer time, therefore the sugar goes in later.

10 lovely notes:

Anonymous,  October 15, 2009 at 11:24 PM  

Thanks Wendyywy for those tips & all you recipes. I always wonder how to get homogenous jellies but always failed. Now I had the courage to try it again and I love the way u show us using the same ingredients but in different form (agar-agar powder vs strips.


Melody,  October 16, 2009 at 7:08 PM  

Hey... thanks...!!! I'll see if i can try this recipe this weekend...if i've not delivered yet! Pls do post on how to get pandan juice using d blender, my MIL very against the mortar...said we'll be eating the sand n mud too! Thanks again!

Anonymous,  January 7, 2010 at 10:22 AM  

Hi there,
If i am using pandan essence instead of juice, and coconut milk instead of extract of coconut. will this recipe still work? what would the new recipe look like?

wendyywy January 7, 2010 at 12:35 PM  

Hi anonymous,

U can use pandan essence, but in my own opinion, the essence taste weird. Pandan Paste or emulco will be a better choice. Just replace the amount of pandan juice with water and 1 or 2 tsp of pandan paste and it'll work as fine. I'm sorry to confuse u with the word "extract". It's coconut milk I'm refering to.

Anonymous,  January 10, 2010 at 11:10 AM  

Thank you for the tips! I found the pandan paste and also bought the coconut milk. Definite will try to make it soon!

Thanks again!!


mmmyen March 18, 2012 at 8:42 PM  

hi wendy,

can use the can coconut milk as unable to get fresh coconut .


WendyinKK @ Table for 2..... or more March 19, 2012 at 9:20 AM  

You can, then use 400ml canned coconut milk + 100ml water.
It's just that here, the locals will always prefer the taste of fresh coconut milk. :p
It's very different.

Anonymous,  June 16, 2012 at 10:47 AM  

Hi Wendy,
I tried your recipe last week and it was delicious! However, my jelly is still separated into two layers instead of being homogeneous. I added 1 tbsp corn starch as recommended. What went wrong?


Hailey Wong,  November 2, 2012 at 5:21 PM  

Hi Wendy i tried the agar-agar taste quite good but my problem is like Cindy (comments dated 16 Jun 12) the agar-agar still separate into 2 layers.


WendyinKK @ Table for 2..... or more November 3, 2012 at 12:14 AM  

Cindy and Hailey,
After you added in the starch + coconut milk, did you stir it and bring it back to a simmer?
It should thicken slightly.
Whenever you add starch mixture to anything, you must stir it

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