Pandan Jelly (Agar Agar)
User Reviews
5
Pandan Jelly (Agar Agar)
Description
The Pandan Jelly recipe blends pandan juice with water or coconut water, agar agar powder, and sugar. The agar agar and sugar are first mixed dry to prevent clumps, then whisked into the liquid before heating. The mixture requires continuous whisking while boiling to dissolve agar agar completely and ensure a smooth texture. Once boiling, the jelly is poured into molds to cool and set in the refrigerator, solidifying in about three hours.
The jelly achieves a firm yet tender texture characteristic of agar agar, distinct from gelatin jellies. The pandan juice imparts a fresh, herbaceous aroma and green color, enhanced when coconut water is used. The sugar sweetness balances pandan’s flavor gently, making it suitable for warm weather or as a palate cleanser between meals. The jelly can be unmolded into shapes or cut into pieces for serving.
Proper boiling and measurements are essential for successful setting; insufficient agar powder or too low heat can result in a thick jam-like consistency rather than a firm jelly. Avoid citrus flavors during preparation, as they may prevent the jelly from setting. The jelly keeps fresh in an airtight container refrigerated for up to three days. Using a sharp knife or silicone molds helps remove clean shapes without jagged edges.
Ingredients
- 1 Cup pandan juice Homemade pandan extract or shop bought work. If using homemade, remember to stir the jelly after pouring it into the mold, to ensure the green color is well-spread out and not clumping.
- 3 Cups water You can use coconut water too as coconut goes very well with pandan. The 2 flavors are often used together in South East Asian cooking.
- 1½ Tablespoon agar agar powder Using more powder will make the jelly harder, whilst using too little will thicken but not set it.
- ⅔ Cup white sugar Other sugars, such as brown sugar, work too but they will change the color of the jelly. If you don't mind that, lemongrass syrup actually complements pandan beautifully too!
Instructions
- To prevent clumping: Mix the agar powder with the sugar and salt, if using.
- 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.)
- Whisk the agar-sugar mixture into the pot of liquid. Important: Do not mix into hot liquid or there will be lumps!
- Switch on the fire and bring the pot to the boil whisking continuously.
- 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.
- 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.)
Notes
- Store pandan jelly in an airtight container in the refrigerator and consume within 3 days.
- Ensure the mixture boils sufficiently to dissolve agar agar powder completely; inadequate heating will prevent setting.
- Adjust agar powder amount carefully as more powder produces firmer jelly and too little results in a thick but unset texture.
- Avoid using citrus flavors such as lime or pineapple, which can inhibit the agar agar's setting.
- Use a sharp knife or silicone molds to remove the jelly cleanly without jagged edges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5people
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Calories | 107kcal | 5% |
| Carbohydrates | 28g | 9% |
| Protein | 0.1g | 0% |
| Fat | 0.1g | 0% |
| Polyunsaturated Fat | 0.002g | 0% |
| Sodium | 9mg | 0% |
| Potassium | 17mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 27g | 54% |
| Calcium | 14mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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