Once the edges start to bubble, add in the agar mix. Pour the coconut milk into a pan or skillet and simmer it over a low to medium heat. Let it rest for 15 minutes.Īfter 15 minutes, it’s time to cook the coconut layer. Just like in step 1, combine the agar-agar with 1/2 cup water in a bowl and stir. Let it rest at room temperature to become firm for about 30 minutes until it firms up. Gently pour or scoop the pandan layer into a baking mold, cup, or any bowl you like. Keep cooking and stirring until the sugar has also dissolved. Once the agar-agar has dissolved, it’s time to add the sugar. Check the back of a spoon to see if there’s still traces of agar. The agar has to be fully dissolved before moving on. Then, add the agar-agar mix from step 1, but first give it another stir.Ĭook and stir until the agar-agar powder is completely dissolved (this should take no more than 5 minutes). Simmer the pandan juice in a wok, skillet, or cooking pot over low to medium heat for 1 minute. The finer your filter, the smoother your pandan layer will turn out. Next, pour the fresh pandan juice into a bowl and use a kitchen filter bag or a sieve cloth to catch the blended leaves. Toss the leaves into a blender, add the remaining water, and roughly blend. Afterward, let it rest for 15 minutes.Ĭut the pandan leaves into medium-sized pieces. Start by thoroughly mixing the agar-agar powder with 1/2 cup water in a bowl. Before adding the coconut layer, we need the pandan layer to chill and firm up, and it does this perfectly well at room temperature. Start by cooking the pandan layer first and pour it into a baking form, or any cup of your choice.
Pandan dessert free#
White sugar – Got a craving for sweet food? Feel free to adjust the sugar levels in this coconut and pandan dessert to your liking.Agar-agar powder – Agar is a vegan-friendly thickening agent that assures a firm, jelly dessert.If you don’t live in a tropical country, you can look for frozen pandan leaves in an Asian supermarket or use pandan essence. They give this jelly a fragrant aroma and a hard to resist green shine. Pandan leaves – Pandan leaves can be found in many Southeast Asian desserts.
Pandan layer ingredientsĪll ingredients to whip up this pandan coconut dessert can be found at your local Asian market or Asian grocery store. With this tip in mind, you’ll have an easy time cooking with agar-agar. If the spoon still contains traces from agar, then you need to cook for longer. You can check whether the agar powder is dissolved by dipping a spoon into boiling water. For this traditional dessert, it’s important that the agar-agar is fully dissolved before continuing with the next step in the recipe. When agar is used in desserts, it gives them a firmer structure compared to those prepared with gelatin. Unlike gelatin, it doesn’t need to be chilled in the fridge to set, letting it rest at room temperature does the trick. It forms a jelly like structure when combined with boiling water, taking just about 5 minutes to dissolve completely. This vegan ingredient comes from the red algae, and it’s used as an alternative for gelatin. What is agar-agar powderĪgar-agar powder is a staple in many Asian desserts. It’s made up mostly out of water and fragrant pandan leaves.īoth layers get their gelatin structure from agar-agar powder, a common ingredient in the world of jellies, puddings, and mousses. The bottom layer has a soft, jelly-like consistency and a beautiful green color. Sometimes I even whip up a single layer dessert that’s all about coconut goodness. Hands down, it’s my favorite part of this layered dessert. The top layer has a firm structure that’s simply irresistible, packed with rich coconut flavor from coconut milk. I often enjoy making it with my young niece and nephew, we’re totally into desserts! And this one is a hit with the kiddos, it’s one of my favorite kid-friendly recipes, and making it is a super fun family activity. This Thai delight has a jiggly, jelly-like structure that makes both eating and preparing it a joyful adventure.
0 kommentar(er)
