How to make delicious green jelly dessert with authentic Southern flavor

How to Make Green Jelly Dessert

• 1

  Soak the Agar Powder

  Take a pot, add 25g of agar powder (1 packet), 100g of sugar, and 1.5 liters of water, then stir the mixture well and let the powder swell for 30 minutes.

  Tip:

  • To prevent the agar from clumping, dissolve the mixture thoroughly before allowing the powder to swell. This way, when you finish making the jelly, it won’t release too much water; be sure to let the agar swell before cooking.

  

  
• 2

  Cook the mung beans

  Place a steaming pot on the stove and add 200g of mung beans to steam over medium heat for 20 minutes until the beans are soft, then turn off the heat and transfer to a bowl.

  Tip:

  • To save time, you can soak the mung beans in water for 3 hours before steaming to soften them.
  • To ensure the beans are cooked evenly, spread the mung beans out during the steaming process.

  

  
• 3

  Blend the pandan juice

  Remove the root from the pandan leaves, wash them clean, chop them finely, then add them to a blender with 600ml of water and blend until smooth. After that, use a sieve or clean cloth to filter the juice.

  Tip:

  • To achieve a beautiful pandan color and reduce bitterness, soak them in warm water for about 5 – 10 minutes before blending.
  • If you don’t have a blender, you can pound the pandan leaves until they are crushed, then mix them with water and strain.

  

  

  

  
• 4

  Boil coconut jelly

  Coconut meat cut into pieces and placed in a bowl. Next, add 200ml of pandan leaf juice and soak for 20 minutes.

  Then take a clean bag to put all the cut coconut meat, 2 tablespoons of the soaked pandan leaf juice, and 50gr of tapioca flour, shake well and use a sieve to filter out the excess flour.

  Next, place another pot on the stove with 500ml of water over medium heat. When the water boils, add the coconut meat and boil for 15 – 20 minutes until the flour becomes transparent, then turn off the heat and remove it to a bowl.

  

  

  

  
• 5

  Blend mung beans with pandan leaves

  After the mung beans are cooked, place them in a blender with 300ml of pandan leaf extract and blend until the mixture is smooth and thick, then transfer to a pan.

  

  
• 6

  Cook mung bean filling with pandan leaves

  Place the mung bean mixture in a pan on the stove, add 100ml of coconut milk and 50g of sugar, stir the mixture well, then add 50g of fatty powder and continue to stir for 5 – 10 minutes.

  When the mixture has dissolved, reduce the heat to low and cook for an additional 5 – 7 minutes until everything is smooth and thick, then turn off the heat and transfer to a mold.

  Tip:

  • To prevent the mixture from burning once it has combined, remember to reduce the heat to low for cooking.
  • The dish will taste better if you refrigerate it for 1 – 2 hours after transferring it to the mold.

  

  

  

  
• 7

  Making pandan jelly

  Place a pot of jelly on the stove, add 100ml of pandan juice and 2 tablespoons of pineapple syrup, and stir well for about 10 minutes over medium heat.

  When the mixture boils, reduce to low heat and cook for another 4 minutes, then turn off the heat and pour into molds.

  Tip:

  • To prevent the jelly from becoming too hard, do not cook for too long.
  • To make the jelly color more beautiful, skim off any foam that forms during cooking.

  

  

  

  
• 8

  Making coconut milk

  Take another pot, place it on the stove with the remaining 500ml of coconut milk and 50g of sugar, and stir well over low heat for about 5 – 7 minutes.

  When the coconut milk boils, take a bowl and mix 2 teaspoons of tapioca flour with 2 teaspoons of water until dissolved, then add to the coconut milk and stir for 2 minutes before turning off the heat.

  Tip: To avoid the coconut milk being too thick or clumping, add the tapioca flour gradually while continuously stirring.

  

  
• 9

  Final Product

  The dessert is indeed attractive and appealing. Just a glance at the colors is enough to catch the eye and makes it hard to look away. The dessert, along with the distinctive aroma of pandan leaves, is very special, with the sweet, creamy coconut milk combined with jelly, mung beans, and coconut jelly creating an indescribable nostalgia.

  The green jelly dessert, when chilled with the ingredients and served with a bit of peanuts, is unbeatable. Let’s enjoy it right away!