Pandan and Coconut Milk Layered Agar

4.6 from 8 reviews

Author: Anita Jacobson

Categories: Dessert Vegetarian

Cuisines: Indonesian

Ingredients: Fruit

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Serves: 8

Ingredients

• Pandan extract
• 50 gram fresh/frozen pandan leaves, cut into thin strips
• 1 cup water
• Green layer agar
• 250 ml (1 cup) pandan extract
• 200 ml water
• 50 gram sugar
• 3.5 gram agar-agar powder
• White layer agar
• 250 ml coconut milk
• 200 ml water
• 50 gram sugar
• 3.5 gram agar-agar powder

Instructions

• Pandan extract
  1. Puree together pandan leaves and water in a blender until the leaves are completely pulverized. Using a fine-mesh strainer (or a piece of cheese cloth), strain and squeeze pulverized pandan to get pandan extract. You should end up with 1 cup extract. (Note 1)
• Green layer agar
  1. Place pandan extract, water, sugar, and agar-agar powder in a small sauce pot. Bring to a boil while stirring so everything is well mixed. Pour into mould(s).
  2. Let the agar firm up a bit in the fridge before pouring the next layer. Usually 5 minutes should be enough.
• White layer agar
  1. Place coconut milk, water, sugar, and agar-agar powder in a small sauce pot. Bring to a boil while stirring so everything is well mixed. Pour into mould(s) on top of the firmed up green layer agar. Be as gentle as you can so the two layers don't end up mixed together.

Notes

• (1) Please don't use a regular strainer to strain pandan juice. The holes won't be small enough to stop pulverized leaves and will make the pandan layer bitter.