Escape the heat with this incredibly refreshing Pandan Coconut Jelly, a delightful Thai dessert that's both easy to make and impossibly delicious. The vibrant green hue from fragrant pandan leaves coupled with the creamy sweetness of coconut milk creates a truly captivating treat. This recipe delivers a delicate balance of textures – the smooth, jiggly jelly contrasting beautifully with the rich coconut cream. It's the perfect ending to a spicy Thai meal or a simple yet elegant dessert for any occasion. The subtle aroma of pandan will transport you to a tropical paradise with every bite.
This simple recipe requires minimal ingredients and techniques, making it ideal for both novice and experienced cooks. Ready to create this delightful dessert? Let's dive into the step-by-step instructions and bring this taste of Thailand to your kitchen.
Tools Needed
- Blender
- Mortar and pestle (optional)
- Thin cloth or tea filter
- Pot
- Ladle
- Tray (10x10 inches)
- Refrigerator
Ingredients
- Pandan leaves
- Jelly powder
- Sugar
- Coconut milk
- Water
- Salt
Step-by-Step Instructions
Step 1. Prepare Pandan and Coconut Jelly Bases
- Prepare pandan leaves. Wash and separate a portion for juicing and another for boiling.
- Blend the pandan leaves intended for juicing with a small amount of water until smooth. If you don't have a blender, use a mortar and pestle.
- Strain the pandan leaf juice using a thin cloth or tea filter.
- Tie the remaining pandan leaves and boil them in hot water for 5-10 minutes until fragrant. This creates pandan leaf water.
- Let the pandan leaf water cool completely.
- Soak the jelly powder in the cooled pandan leaf water for 5-10 minutes until fully absorbed.
- Cook the soaked jelly powder over medium heat until completely dissolved. Add sugar according to your preference and stir well.
- Soak jelly powder in water for 10 minutes. Boil over medium heat until dissolved.
- Add coconut milk, salt, and sugar to the boiling coconut jelly. Stir until smooth and thickened.
Step 2. Combine and Set the Jellies
- Pour the pandan jelly into a tray. Once slightly set, gently pour the coconut jelly over the top. Let it set completely in the refrigerator for at least 2-3 hours.
Read more: Crispy Thai Corn Fritters: Easy Party Snack Recipe
Tips
- For a stronger pandan flavor, use more pandan leaves when preparing the juice and water.
- Soaking the jelly powder in water before boiling helps it dissolve more easily and prevents clumping.
- Add sugar after the jelly powder has dissolved completely to prevent it from clumping.
- To check if the jelly powder is completely dissolved, lift the ladle. If there are granules, continue boiling.
- Do not add the pandan leaf juice to the boiling jelly until the jelly powder is completely dissolved. This prevents the jelly from breaking into pieces and maintains a beautiful green color.
- Pour the coconut jelly over the slightly set pandan jelly to create distinct layers.
Nutrition
- N/A
FAQs
1. Can I use other types of milk instead of coconut milk?
While coconut milk is traditional and provides the best flavor, you can experiment with other plant-based milks like soy or almond milk. The texture might vary slightly.
2. How long can I store the Pandan Coconut Jelly?
Store the jelly in an airtight container in the refrigerator for up to 3-4 days. It's best enjoyed within the first two days for optimal texture and flavor.
This Pandan Coconut Jelly recipe is a simple yet elegant way to impress your guests or treat yourself to a taste of Thailand. The beautiful green color and delightful flavors make it a perfect dessert for any occasion. Enjoy the refreshing coolness and subtle sweetness of this delightful treat!