Jelly is one of the favorite desserts for many families after each meal. Today, TasteVN will help you add 2 recipes for pandan jelly with fresh milk and soy milk that are cool, fragrant, and creamy, with a very simple method. Let’s get cooking right away!
1. Pandan Jelly with Fresh Milk
Preparation
20 minutes
Cooking
30 minutes
Difficulty
Easy
Ingredients for Pandan Jelly with Fresh Milk Serves 2 – 3 people
Jelly powder 10 gr (agar agar) Pandan leaves 60 gr Unsweetened fresh milk 100 ml Condensed milk 50 ml Sugar 180 gr
How to Prepare Fresh Milk Pandan Jelly
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Dissolve and Soak Jelly Powder
Add 10g of jelly powder into a pot with 800ml of filtered water and 160g of sugar, stir well until the sugar completely dissolves, then soak the jelly powder for about 10 – 15 minutes.
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Filter Pandan Juice
Wash the pandan leaves, chop them small, then put them in a blender with 100ml of filtered water, and blend until smooth.
After that, pour the pandan juice into a clean cloth and filter to obtain the pandan juice.
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Mixing fresh milk
Add 100ml of unsweetened fresh milk and 50ml of condensed milk into a bowl, stir well to combine the milk mixture.
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Cooking and pouring pandan leaf jelly
Place a pot of jelly water on the stove over medium heat and stir continuously. When the water boils, reduce the heat to low and continue to stir for another 2 minutes before turning off the heat.
Then, divide the jelly water into 2 equal parts, one part into the fresh milk mixture and the other part into the pandan leaf extract with 20gr of sugar, stirring well to combine the mixtures.
Prepare a mold, add 2 ladles of pandan leaf jelly, wait about 5 minutes for the jelly to set, then pour in 2 ladles of fresh milk jelly and wait another 5 minutes for the jelly to set. Continue pouring the next layers similarly until all 2 parts of the jelly are used up.
Wait about 30 minutes for the jelly to cool and set completely, then place it in the refrigerator for about 2 – 3 hours, then take it out and cut into small pieces to enjoy.
Final product
The finished pandan leaf milk jelly dish has alternating layers of white and green jelly, looking very beautiful.
The jelly is crisp and delicious, with the fragrant and sweet pandan layer that is not bitter, combined with the creamy milk layer making it incredibly appealing. Especially, the jelly tastes even better when eaten cold!
2. Soy milk pandan leaf jelly
Preparation
20 minutes
Processing
30 minutes
Difficulty
Easy
Ingredients for Soy milk pandan leaf jelly For 4 people
Crispy jelly powder 8 gr (agar agar) Pandan leaves 50 gr Soy milk 500 ml Yogurt 100 ml (1 cup) Condensed milk 100 ml Coconut milk 100 ml
Information about soy milk
- Soy milk you buy should be the pure unsweetened type to preserve the gentle aroma and natural creaminess of soy milk.
- You can buy pure soy milk at shops specializing in tofu production in traditional markets or purchase unsweetened canned soy milk at grocery stores or supermarkets.
- In addition, TasteVN introduces you to a simple, quick, safe, and nutritious way to make soy milk at home.
Tools needed
Blender, pot, bowl, strainer, food container,…
How to make pandan jelly with soy milk
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Blend and strain pandan juice
Cut off the roots of the pandan leaves, wash them clean, chop them small, then put them into a blender and blend with 200ml of water.
Next, strain the pandan juice through a strainer to collect the pandan juice.
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Mix pandan leaf soy milk powder
Add the pandan leaf juice to 500ml of soy milk, add 8g of jelly powder and stir well until the powder completely dissolves.
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Cook pandan leaf soy milk jelly
Pour the blended pandan leaf soy milk mixture into a pot, cook over medium heat while stirring continuously.
When the mixture comes to a boil, reduce to low heat and stir evenly for another 2 minutes.
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Pouring into the mold and cooling
Prepare the mold and food container, then pour the pandan jelly with soy milk that you just cooked into it, wait for the jelly to cool completely and then place it in the refrigerator refrigerator for 1 hour.
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Cooking the coconut milk mixture and finishing
In a bowl, add: 100ml of coconut milk, 100ml of condensed milk, and 100ml of yogurt, and stir well to combine the mixture.
Finally, you just need to place the jelly on a plate and pour a bit more of the coconut milk mixture on top to enjoy.
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Final Product
The pandan leaf jelly with soy milk has a beautiful green color and an enticing aroma. The jelly’s crispiness combined with the subtle sweetness and light creaminess of soy milk and coconut milk is truly a perfect combination.
Summer days will be even more wonderful with this jelly dish to enjoy with family after lunch.
What is jelly powder?
- Jelly powder is made from natural ingredients such as seaweed, algae, etc. Each jelly can be made from various raw materials but is usually derived from natural plants.
- Jelly powder is commonly used to create jelly dishes, thanks to its binding properties that create a unique jelly-like texture that is both firm and chewy.
- There are 2 types of jelly powder: soft jelly powder (Carrageenan or Jelly powder) and firm jelly powder (Agar).
The difference between firm jelly powder and soft jelly powder
- Firm jelly powder will automatically create a slightly firm texture for the final product. Meanwhile, soft jelly powder will create a softer, more wobbly texture compared to firm jelly powder.
- Soft jelly powder is often cooked with fruit juices to achieve a beautiful translucent white color. Firm jelly powder is usually mixed with coffee, pandan leaves, or chocolate to add color to the final product.
Above are 2 ways to make pandan jelly with milk fresh and fragrant soy milk, attractive yet extremely simple. Let’s join TasteVN in the kitchen to showcase your skills right now!
*Refer to images and recipes from 2 YouTube channels: Xanh TV and Little Kitchen Corner.
