2 ways to make pandan leaf yogurt and refreshing tapioca pearls at home

Strain the juice of pandan leaves and purple leaves

First, wash the pandan leaves and purple leaves thoroughly.

Take 20g of pandan leaves, cut them into pieces about 2 finger lengths, and put them in a bowl.

Next, put the cut pandan leaves into a blender and pour in 100ml of water to cover the surface of the pandan leaves. Turn on the blender to puree the pandan leaves and water for 30 seconds.

Pour the blended mixture through a sieve to extract the pandan juice. While straining, use a ladle to press down on the blended pandan leaves to extract more juice.

Turn on the stove and place a pot on it. Add 300g of purple leaves to the pot. Pour in enough water to cover the surface of the pot and cook for 5 minutes. Then strain the mixture to extract the purple leaf juice.

Cooking pandan and butterfly pea jelly

Turn on the stove, place a clean pot on the burner, then add 6g of agar powder into the pot. Pour in 500ml of water, add 50g of granulated sugar. After that, add the pandan juice to the mixture, stir well, then transfer it to a bowl, and let it sit for 15 minutes to cool down.

Similarly, when making butterfly pea jelly, you only need to replace the pandan juice with butterfly pea juice. So after both mixtures cool down, you have pandan jelly and butterfly pea jelly.

You pour the jelly layer onto a cutting board, cut it into bite-sized square pieces.

Cooking coconut milk

Place a clean pot on the stove, add 300ml of coconut milk, 100g of sugar, and 15g of cornstarch. Then, stir to dissolve the cornstarch and sugar evenly in the coconut milk.

Completion

Take the 100ml yogurt jar out into a cup. Add the cut jelly pieces into it, filling the cup, then pour a layer of condensed milk over the jelly layer. You mix the yogurt, jelly, and condensed milk together and then eat.

Final Product

So you have a delicious cup of yogurt jelly with pandan leaves and purple leaves. The green of the pandan leaves and the pink of the purple leaves make the yogurt cup colorful yet still very natural, creating a sense of reassurance for the user.

Moreover, the combination of yogurt jelly with pandan leaves and purple leaves makes the yogurt dish fresher and more unique in flavor.

Prepare and filter the pandan leaf extract

First, wash the pandan leaves thoroughly and chop them finely. Next, place the chopped pandan leaves into the blender, then pour in 100ml of water.

Place the strainer over a bowl, ensuring the bowl fits snugly around the strainer. Then, pour the blended pandan leaves into the strainer to extract the juice.

Making coconut-filled pearls

First, cut the coconut flesh into small dice.

Put 100g of tapioca flour and 20g of rice flour into a bowl and mix well. Place a pot on the stove and bring water to a boil, then add 3 tablespoons of boiling water to knead until the dough is pliable and does not stick to your hands.

After kneading the dough, take a small piece, put a piece of coconut (the diced coconut) inside, and roll it into pearls filled with coconut. The size of the pearls depends on your preference.

Boiling the pearls

Turn on the stove, place a pot on it, add water and bring it to a boil, when the water is boiling, add the pearls to cook.

Boil for 1 – 2 minutes until the pearls start to float, then cover the pot and cook until the pearls are cooked through and sink.

After the tapioca pearls are cooked, turn off the heat and let the pearls sit in the pot for about 10 minutes.

Next, place the tapioca pearls into a bowl of cold water and soak them until they are cool, then transfer them to a dish. Add 20g of sugar to the tapioca pearls, mix well to prevent the pearls from sticking together.

Cook and set pandan jelly

Pour 500ml of water into a pot, then add 5g of agar-agar powder to the water. Next, use a whisk to stir until the agar-agar powder dissolves in the water, then let the mixture sit for about 10 minutes.

Next, place the pot of agar-agar water on the stove to heat, stirring constantly with a whisk to prevent the agar-agar from clumping.

When the agar-agar water reaches a boil, add 80g of sugar. Continue to cook while stirring the mixture until the sugar dissolves.

Once the sugar has dissolved, add the pandan juice and use a ladle to stir the mixture for 30 seconds.

Next, pour the cooked jelly into a plastic container, let it sit for 15 minutes to cool, then place it in the refrigerator for about 20 minutes.

After that, when the jelly has set, cut it into small square pieces for serving.

Completion

You add ice to half of the glass. Then pour 100ml of yogurt into the glass, and add some jelly and tapioca pearls according to your preference.

To enhance the sweetness and aroma, you can add 1 teaspoon of condensed milk and 2 teaspoons of coconut milk into the glass. Finally, sprinkle some shredded coconut on top of the yogurt pandan leaf jelly to make the drink more delicious.

Final Product

You will be immersed in a sea of toppings when enjoying the irresistible pandan jelly yogurt. The pandan jelly adds a green color to the yogurt cup, making it more eye-catching and enhancing the freshness of this drink.

The coconut-filled pearls are incredibly appealing, both chewy and crunchy, bringing the creamy flavor of coconut meat. Additionally, the crispy texture of dried coconut makes the dish more enticing than ever.