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Pandan Jelly (Agar Agar)
5 from 21 votes

Pandan Jelly (Agar Agar)

Pandan Jelly uses agar agar powder combined with pandan juice, water (or coconut water), and sugar to create a translucent, green jelly with a lightly sweet flavor. The agar agar sets firmly after boiling and cooling, producing a smooth, soft jelly that holds its shape well. The recipe highlights the balance of pandan aroma with the slightly firm texture of agar jelly, often chilled before serving as a refreshing dessert or snack.

Prep Time
1 min
Cook Time
10 mins
Cooling time
3 hrs
Servings: 5 people
Calories: 107 kcal
Course: Dessert, Snacks
Cuisine: Asian, Filipino, Malaysian, Singaporean

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

    Cup of Yum
  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.)

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

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%)

Nutrition Facts

Serving: 5 people

Amount Per Serving

Calories 107

% 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.