Pandan Jelly

by Destini


Recipe adapted from Malaysian Cakes and Desserts by Rohani Jelani 

Pandan Jelly

(Printable Recipe)

500 ml (2 cups) Water
3 tsp Agar-agar Powder
120-150 g Sugar
100 ml Pandan Juice
120 ml Coconut Milk (preferable 100% coconut milk)


Pandan Juice: Rinse 8 Pandan leaves and, cut into 2 cm lengths. Blend the pandan leaves with 150 ml (2/3 cup) of water. Strain the pandan juice and discard solids.

In a medium saucepan, combine water, agar-agar powder and sugar and bring it to the boil. Reduce the heat and simmer until agar-agar and sugar completely dissolves, about 10 to 15 minutes.

In a bowl, mix together the pandan juice and coconut milk. Then pour into the simmering agar-agar mixture, stirring constantly until the mixture come to a boil. Once it reaches a rolling boil, take the pan off the heat immediately and pour contents into a shallow glass dish of cake tin measuring approximately 16 cm (6 ½ inches) across. Set aside to cool before chilling in the refrigerator. Cut as desired and serve chilled.




T&T Chinatown & Metrotown, the produce section. You can also check out Wong Xin market at 747 Gore Ave, Vancouver (Chinatown). They have fresh supply of pandan leaves every Friday.