2 Simple Ways to Make Crispy Sweet Green Bean Jelly with Pandan and Coconut at Home

Soak the jelly powder

Prepare 2 pots of water, one with 1 liter of water and another with 2 liters of water.

In each pot, add 25g of jelly powder, stir well, and soak for 40 – 60 minutes.

Boil and blend mung beans

With 100g of peeled mung beans after purchasing, soak them in water for 2 – 4 hours, then rinse them clean with a few changes of water.

Place a pot on the stove, add the mung beans and 200ml of water, and cook over medium heat, stirring continuously once it starts to boil to prevent the mung beans from burning at the bottom.

When the water reduces and the mung beans are soft, turn off the heat.

Transfer the softened mung beans into a blender, add 200ml of coconut milk, and press the blend button. Blend until the mung beans are smooth, then transfer to a bowl.

Filter pandan leaf and gardenia fruit water

After purchasing the pandan leaves, wash them clean, chop them small, and put them in a mortar, blend with 330 ml of water.

After blending, filter the pandan leaf juice through a cloth or sieve to remove the solid parts.

Wash the gardenia fruit and then place it in a pot to cook with 250ml of water to extract the yellow color from the gardenia fruit, then discard the solid parts and keep only the juice.

Making green bean jelly, pandan leaf, and milk

You place 2 pots of jelly that have been soaked on the stove, simmering over medium heat, adding 1 liter of water and 300g of sugar to pot 1 and 2 liters of water and 400g of sugar to pot 2, stirring continuously for about 20 minutes until the jelly water boils.

For the 1-liter pot, you add the mashed green beans along with 3 ladles of condensed milk and 250ml of gardenia fruit juice, then stir until the mixture boils again, then reduce the heat and simmer.

For the 2-liter pot, you use it to mix pandan jelly and milk jelly:

For pandan jelly, you scoop 3 ladles of pandan leaf juice into a bowl, then add 6 ladles of jelly water and stir well.

For milk jelly, you use 1.5 ladles of condensed milk mixed with 6 ladles of jelly water.

While stirring the jelly, you should keep it on the stove and reduce the heat, simmering to maintain the fluidity of the jelly, preventing it from solidifying.

Pouring 3 layers of jelly into the mold

You use a large mold, or any shape of mold you want.

The first layer you pour in pandan jelly, then wait about 2 minutes until you see this layer of jelly slightly set, then pour the milk jelly on top, followed by the green bean jelly.

You repeat each layer, the milk jelly will be the green bean jelly layer, and finally cover the top with the pandan jelly layer.

You can pour thin or thick layers of jelly, or however many layers you like.

Final Product

Green bean jelly with pandan leaves has alternating layers of green, yellow, and white that are very eye-catching. The jelly is crunchy when eaten, with a light aroma of pandan, a rich and fatty green bean layer, and a sweet and soft condensed milk layer that blends together perfectly.

This is a dessert that is very suitable to enjoy after a family meal, so let’s make it and enjoy!

Wash and cook green beans until soft

Before boiling and blending the beans, soak 100g of peeled green beans in water for 2-4 hours. Then rinse the beans with clean water a few times.

Add the beans to a pot with 200ml of water, cook over medium heat until the beans are cooked.

When the beans start to boil, skim off the foam and stir well to prevent the beans from burning. Cook until the water evaporates and the beans are soft, then turn off the heat, pour the beans into a strainer to drain the water.

Blend green beans

You put the boiled soft green beans that have cooled into a blender, add 100ml of water, blend the beans until smooth, and pour into a bowl.

Cook green bean jelly

You add 10gr of jelly powder into 100gr of sugar and mix well.

Then slowly add the mixture into 700ml of water and stir well until the mixture dissolves. Soak for about 5 minutes for the jelly powder to expand.

Place the jelly pot on the stove, cook on medium heat, stirring continuously until the jelly boils.

Lower the heat and add the blended green beans, stir until the mixture boils again, then turn off the heat and pour the green bean jelly into molds and let it cool.

After that, you put the cooled jelly in the fridge to freeze the jelly.

Cooking coconut milk

Place a pot on the stove, add 200ml of coconut milk and cook over medium heat.

Dissolve 2 teaspoons of tapioca flour with 1 tablespoon of water; if you don’t have tapioca flour, you can substitute it with corn starch or potato starch.

When the coconut milk boils, add the tapioca water along with 1.4 teaspoons of salt and 50g of sugar, and stir until the mixture thickens slightly!

Completion

Take the chilled green bean jelly out, cut it into bite-sized pieces, place it on a plate, add some coconut milk on top, and a little roasted peanuts to enjoy!

Final Product

Delicious and cool mung bean jelly with creamy coconut milk, soft and sweet jelly with a rich mung bean flavor. This is definitely a wonderful dessert for hot sunny days!