2 ways to make fragrant and rich pandan soybean jelly with coconut – simple and unique

Blend and squeeze soybean milk

Rinse the soybeans with water to clean off dust, then soak the soybeans in a bowl with water for about 6 – 8 hours or overnight.

After that, drain the soybeans, rinse them again with water, and place them in the blender along with 1/2 liter of water, blending on medium power for 2 minutes.

Next, use a thick cloth bag to pour the blended soybean mixture into and squeeze to extract the milk.

Blend pandan leaves and mix jelly powder

Wash the pandan leaves thoroughly with water, then cut them into small pieces.

Next, put the pandan leaves into a blender along with 200ml of water, blend on medium power for 1 minute, and then strain to extract the juice.

Add 8 tablespoons of sugar and 1/2 teaspoon of jelly powder into a bowl, and mix well.

Cook the milk

Pour the soybean milk into a pot, place the pot on the stove and heat over medium heat until the milk boils, then reduce the heat to low and skim off the foam. While cooking, stir frequently and keep the milk boiling for about 5 minutes.

Next, add the mixture of sugar and jelly powder, stirring well, and cook for another 5 minutes.

Mixing pandan color

Next, add 200ml of pandan juice, stir well, and bring the milk mixture to a boil, then turn off the heat and let the mixture cool down a bit.

Pouring into molds

When the soybean milk jelly mixture is still warm, gently use a ladle to push the layer of foam on top to one side.

Then scoop the jelly mixture into molds, cover, and place in the refrigerator to chill for 2 hours for the jelly to set.

Final product

After the jelly has set, you take the jelly out onto a plate, add some roasted peanuts, and drizzle a little coconut milk on top to have a delicious dessert.

The pandan soybean jelly is smooth like pudding, fragrant and creamy with a moderate sweetness that is very enticing. Wishing you success in making it!

Prepare the jelly powder

Pour 240 ml of hot water at about 75 degrees Celsius into a bowl, then slowly add 25g of jelly powder and use a spoon to stir well until the jelly powder dissolves completely.

Cook the milk mixture

Put a pot on the stove, add 200ml of coconut milk, 1.2 liters of unsweetened soybean milk, and 1 liter of unsweetened fresh milk into the pot.

Then add the jelly mixture, stir well, and turn on the stove to cook over medium heat.

Cook the jelly

Next, add 4 packets of soybean milk powder to a bowl and dissolve it with 240ml of filtered water, then add it to the milk pot.

After that, add 350g of granulated sugar and stir well until the sugar dissolves, then continue to cook until the jelly mixture boils, then lower the heat and let it simmer for 10 minutes before turning off the stove.

Pouring into Molds

You pour the soybean agar mixture into small jars or trays, let the mixture cool down a bit, then place it in the refrigerator for about 2 hours before you can enjoy it.

Final Product

The soybean coconut agar is crunchy, with a moderate sweetness combined with the creamy flavor of coconut milk, lightly scented with soybean, which is very delicious and unique.