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Pandan Jelly with Coconut Milk

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Pandan Jelly with Coconut Milk


Total Time
Total Time
Prep 10 M / Cook 30 M

12 Servings

Grace Teo
Grace Teo   thegraceteo
Published on July 19, 2015

  Based on 967 ratings  Watch Now



pandan leaves  
250 ml
coconut milk
145 g
sugar (brown)
1 l
20 g


Walking around the food market during the month of 'Ramadan' makes me greed for all the mouth-watering food that are displayed at the respective stalls. One particular stall that never fails to captivate my attention (and stomach) is the stall that sells a variety of agar-agar with a myriad of colours.

By itself, agar-agar has the consistency of jelly and is tasteless. In this recipe, pandan leaves are used to add aroma and colour to it while the coconut milk brings out the richness of the taste. This has always been my first choice whenever I need a dose of agar-agar as they always bring a smile to my face.

Increasing the heat just before adding the coconut milk and egg mixture is very crucial in making the agar-agar. Otherwise, it is a rather simple no fuss recipe which you can definitely attempt. If you are preparing this for a party, you can always make it a day in advance and keep in the refrigerator. It should be served chilled and will definitely be a cooling and refreshing dessert that many will love.

Pandan Jelly with Coconut Milk is also known as: Agar-Agar PandanAgar-Agar Santan



Step 1/3

Blend pandan leaves to extract the juice. In a pot, add pandan extract to water. Bring to boil and add agar-agar. Cook till agar-agar dissolves. Add sugar.


Step 2/3

Beat egg together with coconut milk. Increase heat to the highest. Add coconut milk and egg into the pot of agar-agar. Turn off the stove once it boils.


Step 3/3

Pour agar-agar mixture into a pan. Allow it to cool to room temperature. Keep agar-agar in the refrigerator until it solidifies. Serve chilled.

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