Daily Cooking Quest

easy Indonesian recipes

Pandan and Coconut Milk Layered Agar

Super easy and super delicious dessert, not to mention vegan friendly and of course gluten free, what else can be this perfect right? Since we end up with two different colors, you can make an elaborate multi layer version by alternating white and green layers like this. Or if you prefer a simpler option, simply make the two layers in one large mould, then cut and serve.

Pandan and Coconut Milk Layered Agar

Pandan and Coconut Milk Layered Agar

To start, you will need to hunt down some fresh pandan leaves, frozen ones are okay since this is what I use for this recipe. But if you can get a hand on some fresh leaves, use that! Next you will want to measure 50 gram of the leaves and grab a scissor and start cutting them into super thin strips, the thinner the better since the leaves are really fibrous and you don’t want to kill your blender pureeing them. Assemble your blender, then put the cut leaves and 1 cup of water into the blender and start pureeing until the leaves are completely pulverized. Depending on how powerful your blender is, this can be really really quick, or may take up to 10 minutes on sub $20 blender. Then grab a strainer and squeeze out all the juice to get a natural pandan extract. I usually repeat this step twice to get a thick first press, and a second thinner press. For making agar, 2nd press is sufficient, but if you aim to use the extract for making cakes, then you really want to stick to using the 1st press.

Pandan and Coconut Milk Layered Agar

Pandan and Coconut Milk Layered Agar

If you use pretty moulds, you can try un-mould the agar prior to serving. It gives off a more elegant and sophisticated feeling to this really humble dessert.

Pandan and Coconut Milk Layered Agar

Pandan and Coconut Milk Layered Agar

Pandan and Coconut Milk Layered Agar

Categories:

Cuisine:

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Serves: 4-8

Ingredients

  • Pandan extract
  • 50 gram pandan, 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 (1/2 packet) agar-agar powder (I use Swallow brand)
  • White layer agar
  • 250 ml coconut milk
  • 200 ml water
  • 50 gram sugar
  • 3.5 gram (1/2 packet) agar-agar powder

Instructions

  • Pandan extract
    1. Puree together pandan leaves and water in a blender until the leaves are completely pulverized. Strained and squeezed to get pandan extract. You should end up with 1 cup extract.
  • 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.

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this recipe:

Thank you! Your comment is awaiting moderation.
Something went wrong...