How to Make Delicious Green Jelly Dessert with Authentic Southwestern Flavor

How to Make Green Jelly Dessert

• 1

  Soak the Jelly Powder

  Take a pot and add 25g of jelly powder (1 package), 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 jelly from clumping, dissolve the mixture thoroughly before letting the powder swell. This will help avoid excessive water release when the jelly is finished; hence, let the jelly powder swell before cooking.

  

  
• 2

  Cook the mung beans

  Place a steamer 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 even cooking, spread the mung beans out evenly during steaming.

  

  
• 3

  Blend the pandan leaf extract

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

  Tip:

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

  

  

  

  
• 4

  Boil coconut jelly

  Cut the coconut flesh into pieces and place them in a bowl. Next, add 200ml of pandan leaf extract and soak for 20 minutes.

  Then, take a clean bag and add all the cut coconut flesh, 2 tablespoons of pandan leaf extract just soaked, and 50g of tapioca flour. Shake well and use a sieve to filter out any excess flour.

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

  

  

  

  
• 7

  Cooking pandan jelly

  Place the jelly pot on the stove, add 100ml of pandan juice and 2 tablespoons of pandan syrup, and stir well for 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 firm, do not cook for too long.
  • To make the jelly color more beautiful during cooking, skim off any foam that forms.

  

  

  

  
• 8

  Cooking coconut milk

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

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

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

  

  
• 9

  Final Product

  The dessert is truly captivating and appealing. Just a glance at its colors is enough to catch the eye and make it hard to look away. The dessert has the characteristic light fragrance of pandan leaves, making it very special, with rich sweet 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 simply delightful. Let’s enjoy it right away!