Jelly is always a top dessert on the family menu during hot summer days. With a simple preparation method and a taste that is extremely appealing, refreshing, sweet, and effectively helps to relieve the heat. Today, let’s make 2 dishes of pandan jelly with coconut milk that are chewy, fragrant, and delicious with the Into the kitchen section of TasteVN.
1. Pandan Jelly with Coconut Milk
Preparation
15 minutes
Cooking
20 minutes
Difficulty
Easy
Ingredients for Pandan Jelly with Coconut Milk For 4 people
Agar powder 1 pack (25gr) Coconut milk 400 ml Condensed milk 200 gr Pandan leaves 60 gr Sugar 300 gr Salt 1/4 teaspoon
How to make Pandan Coconut Jelly
-
Mix and soak the jelly powder
Add 25g of jelly powder into a pot with 1.5 liters of water, stir well, and let it sit to soak the jelly powder for 1 hour.
-
Mix coconut milk and filter pandan leaf water
In a new pot, add 400ml of coconut cream and 200g of condensed milk, stir well until the condensed milk and coconut cream are completely dissolved.
Then filter the pandan leaf water, with 60g of pandan leaves, blend with 600ml of clean water. After thoroughly blending this mixture, use a strainer to extract the pandan leaf juice and discard the residue, you will obtain about 550ml of pandan leaf water.
-
Cook pandan leaf jelly with coconut milk
Place a pot with the jelly powder on the stove, adjust to low heat, add 300g of sugar and 1/4 teaspoon of salt, and bring this mixture to a boil.
You stir continuously in the pot for about 15 – 20 minutes, until this mixture boils, then turn off the heat.
Add about half of the jelly just cooked into the pot containing the coconut milk. Leave the remaining jelly in the pot and pour it into the pandan leaf extract.
Next, place 2 pots on the stove, adjust to low heat, and bring these 2 mixtures to a boil, then turn off the heat.
-
Pouring the pandan jelly with coconut milk
First, pour 2 ladles of pandan jelly into the mold, wait about 5 minutes, then continue to pour 2 ladles of coconut milk jelly on top, wait another 5 minutes, then pour 2 more ladles of pandan jelly and wait another 5 minutes.
Similarly, every layer of pandan jelly will be followed by a layer of coconut milk jelly, continue pouring both prepared jellies until finished.
After pouring is done, wait for the jelly to cool completely, then put it in the refrigerator for about 2 hours before enjoying.
-
Finished Product
The pandan jelly with coconut milk after completion has a very eye-catching color, with alternating layers of green and white jelly that are extremely beautiful.
When enjoyed, the jelly has a chewy texture, a light aroma of pandan leaves, and a creamy coconut milk flavor that is not too sweet, making it very suitable for all family members, from adults to children, who will surely love this dessert.
2. Pandan jelly with coconut milk and coffee
Preparation
15 minutes
Cooking
30 minutes
Difficulty
Easy
Ingredients for making pandan jelly with coconut milk and coffee For 5 people
Gelatin 1 pack (25gr) Pandan leaves 60 gr Coconut milk 250 ml Instant coffee 1 pack (15gr) Sugar 300 gr Salt 1/3 teaspoon
Where to buy instant coffee?
- Instant coffee can be easily found at TasteVN supermarket chains or purchased online at the website bachhoaxanh.com. You can choose any type of instant coffee from black coffee to milk coffee according to your preference.
- Additionally, if you have ground coffee at home, you can completely brew your own coffee to use as well.
Tools needed
How to make Pandan jelly with coconut milk and coffee
-
Soak the jelly powder
Put 1.5 liters of filtered water into a pot, along with 1 packet (25gr) of jelly powder, 300gr of sugar, and 1/3 teaspoon of salt, stir gently and let soak for about 5 minutes.
-
Blend and extract pandan juice
Wash the pandan leaves thoroughly, cut them into pieces about 2 fingers long, put them in a blender with 100ml of water, and blend this mixture until smooth.
Then use a strainer to discard the solid parts of the pandan leaves, keeping only the green pandan juice.
-
Making pandan jelly, coconut milk, coffee
Place a pot of pandan jelly water on the stove, adjust the heat to medium, and bring this mixture to a boil. While cooking, stir continuously for about 15 minutes; when the pandan jelly water becomes clear and boiling, turn off the heat.
Then, prepare 2 bowls, each with about 6 ladles of the cooked pandan jelly water.
In one bowl, pour the filtered pandan juice to make the pandan jelly. In the other bowl, scoop out 2 tablespoons of pandan jelly water to mix with 1 packet (15g) of instant coffee, then pour it back into the bowl to make coffee jelly.
The remaining pandan jelly in the pot, add 250ml of coconut milk and stir well. Next, turn on the heat and bring this mixture to a boil; after about 5 minutes, when the coconut milk jelly boils, turn off the heat.
-
Pouring 3-layer jelly
First, pour about 4 tablespoons of coffee jelly into the mold, wait for 5 minutes, then pour another 4 tablespoons of coconut jelly into it. After 5 minutes, continue pouring 2 tablespoons of pandan jelly on top.
Continue doing this until you finish all 3 layers of jelly.
Tip:- If the jelly starts to set while pouring each layer, causing a loss of adhesion when pouring the next layer on top, you can use a toothpick to make a few lines on the surface of the setting jelly and then pour the next layer on top.
- You can use any mold you like according to your preferences!
To let the jelly cool completely, place it in the refrigerator for 1 hour, and you can enjoy it then.
-
Final Product
Pandan jelly with coconut milk and coffee is completed with many eye-catching layers of color, and the jelly is also infused with the gentle aroma of pandan leaves, a light bitter coffee flavor along with a rich, fragrant coconut milk layer that is incredibly enticing.
This dish is very suitable for hot summer days, not only is it delicious but it also helps to cool down effectively.
What is jelly powder? The difference between jelly and soft jelly
- Jelly powder is a type of powder made from seaweed or natural algae, which serves to create stickiness and thickening for many desserts, typically the jelly dishes commonly seen.
- Crispy jelly powder has the effect of thickening and providing a slight firmness to the final product, while soft jelly powder will create a softness and a wobbly texture for the final product.
- Furthermore, soft jelly powder is often used to cook with various fruit juices to create a beautiful white transparency, while crispy jelly powder will be mixed with coffee, pandan leaves, or chocolate to add another color to the final product.
With the detailed instructions just provided, I hope you can successfully make the pandan jelly with coconut milk and pandan jelly with coconut milk coffee, which are incredibly delicious, attractive, and refreshing for summer days. Be sure to save this recipe and treat yourself to this dessert over the weekend!
*Refer to the recipe and images from the YouTube channel Diễm Nauy and Món Ăn Ngon Mỗi Ngày.
