Preparation
15 minutes
Processing
2 hours 30 minutes
Difficulty
Easy
Dishes that have a cooling effect are popular during hot days or as desserts after meals. Today, TasteVN will guide you to make a dessert that is both refreshing and delicious. Let’s get started in the kitchen to make pandan jelly with cheese!
Ingredients for Pandan Jelly with Cheese For 4 people
Gelatin powder 10 gr Laughing Cow cheese 2 pieces (60gr) Pandan leaves 6 branches Sugar 300 gr Water 1 liter
How to choose fresh ingredients
How to choose fresh pandan leaves
- When choosing pandan leaves, you should select those that have a dark green color as they will yield a richer green color and more aroma when used.
- Good pandan leaves will be long and large, so choose medium-sized leaves. Additionally, select leaves that are not bruised or scratched too much, and when smelled, they should emit a gentle and pleasant fragrance.
- Avoid choosing very small leaves, those that are too light in color, wilted leaves, or those showing signs of pests or insect bites.
Where to buy cheese?
- You can buy cheese at supermarkets, grocery stores, convenience stores near your home, or on reputable e-commerce sites like TasteVN to choose delicious and quality products.
- Avoid buying cheese with torn or opened packaging; the cheese inside should be firm and not melted. Remember to check the expiration date carefully before purchasing to ensure you are not buying expired cheese.
Tools Required
Pot, stove, strainer, blender, refrigerator,…
How to make Pandan Leaf Cheese Jelly
-
Prepare pandan leaves
After purchasing, wash the pandan leaves thoroughly with cold water, making sure to wash between the leaf folds to remove any remaining dirt. Then cut into short pieces about the length of a finger and blend with 100ml of water, using a strainer to extract the juice.
-
Cook pandan jelly
Pour 400ml of water into a pot along with the extracted pandan leaf juice, mix well with 150gr of sugar and 5gr of jelly powder, and stir until dissolved.
Place the pot on the stove over medium heat, stirring continuously to prevent clumping and cook for about 10 minutes until boiling. Lower the heat, then skim off the foam that rises to the surface, cook for an additional 1 – 2 minutes, then reduce to a simmer. Continue to cook for about 2 minutes, then turn off the heat.
-
Cooking Cheese Jelly
Similar to the pandan jelly part, you mix 500ml of water with 150gr of sugar and 5gr of jelly powder. Stir well to dissolve the mixture.
Put the pot on the stove over medium heat. Stir continuously to prevent lumps until it boils for about 10 minutes. Then, directly add the cheese into the pot and stir until the cheese completely melts, turn the heat to low and skim off the foam that rises to the surface. Cook for about 2 more minutes and then turn off the heat.
-
Pour Jelly into Molds
Pour a layer of pandan jelly into the prepared mold, wait about 15 – 20 minutes until a slightly firm skin forms on the surface, then pour the cheese jelly layer on top of the pandan jelly layer, being careful not to break the lower jelly layer.
Let the jelly cool and place it in the refrigerator for about 1 – 2 hours before serving. Once the jelly is set, take it out of the refrigerator, and you can cut it into bite-sized pieces to enjoy.
-
Final Product
You have just completed the delicious and irresistible pandan cheese jelly. The jelly has two distinct layers of green and milky white that are very eye-catching, combined with the strong aroma of pandan leaves that is truly alluring. Biting into the jelly is crispy, with a light sweetness and the creamy taste of cheese that is very enjoyable.
See more:
The dish pandan cheese jelly is not only beautiful but also delicious and can cool you down on hot days with a very simple recipe. Hope you will successfully make this dish to treat your family and friends!
