Pandan Jellies ... DIVIIIINE!!!
Gorgeously pretty delectable delight from Malaysia.
The delicate exotic flavour is from the combination of coconut milk and pandan* essence.
The intriguing texture and lovely colour is from agar-agar and coconut milk.
Very easy and quick to make, even if you are nowhere near Malaysia!
My personal best serving suggestions:
1. For a special breakfast - with a good cup of coffee. A blissful start to the day.
2. Or later in the day with a nice glass of golden wine ... mmmmmm ...
How to make Pandan Jelly
~ 500 ml (2 cups) Water
~ 3 tsp Agar-Agar powder
~ 150 g sugar
~ Couple of drops Pandan Essence* (extract)
(I just dip the end of a teaspoon in the bottle - essence is quite thick)
~ 160 ml Coconut Milk
In a medium saucepan, combine water, agar-agar powder and sugar and bring to the boil.
Reduce the heat and simmer until agar-agar and sugar completely dissolve - about 10-15 mins.
In a bowl, mix the coconut milk and pandan essence. Then pour into the simmering agar-agar mixture, stirring constantly until the mixture comes to a boil. Once it reaches a rolling boil, take the pan off the heat immediately and pour contents into a shallow glass dish or cake tin measuring approx 16cm across.
Set aside to cool before chilling in the refrigerator. Cut as desired and serve chilled.
Can be kept in the fridge for several days, covered.
*The leaves of the pandan plant provide a commonly used flavour in South-East Asian cooking. You can buy it in highly-concentrated "essence" form at Asian grocers or online.
see what happens when one doesn't check your blog more often? the recipe of a crazy dessert appears!
ReplyDeleteQ is: where can a Russian person find that essence??? hmmm I have to investigate.
A: maybe from the world-wide-interweb? ... that's what i did from a shop in brisbane ... BEFORE i discovered it on an actual shelf in an actual asian grocery here in this actual town (!!) ... bottle is only tiny, easy to get through mail if necessary :)
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