Buko Pandan Jelly

Buko Pandan Jelly Recipe

Ingredients:

For the Coconut Layer:

  • 1 pack (3/4 oz) clear agar-agar bars
  • 710 ml water
  • 200 g sugar
  • 1 can (19 oz) coconut milk

For the Pandan Layer:

  • 1 pack (3/4 oz) green agar-agar bars
  • 710 ml water
  • 475 ml coconut juice
  • 200 g sugar
  • 1 tbsp pandan extract

Procedure:

  1. First, tear clear agar-agar bars into thin pieces then in a pot, combine the agar-agar and water. Soak for about 30 minutes.
  2. Then, tear green agar-agar bars into thin pieces then in another pot, combine with water and coconut juice. Soak for about 30 minutes.
  3. Over medium heat, bring the clear agar-agar mixture to a boil, stirring regularly, until agar-agar is completely dissolved.
  4. Add sugar and stir until dissolved. Continue to cook for about 10 to 12 minutes.
  5. Lower heat and add coconut milk. Simmer for about 2 to 3 minutes.
  6. Remove from heat and pour into a 9 x 13 pan. Use a toothpick to pop any bubbles.
  7. Allow to the coconut layer to set.
  8. In a pot over medium heat, bring green agar-agar mixture to a boil, stirring regularly, until agar-agar melts.
  9. Add sugar and stir until dissolved.
  10. Add pandan extract and stir to combine.
  11. Continue to cook for about 10 to 15 minutes. Keep warm on very low heat on the stove until ready to pour onto coconut layer.
  12. When the coconut layer is firm to touch but still slightly warm, gently pour pandan layer on top. Use a toothpick to pop any bubbles.
  13. Allow the jelly to cool and refrigerate to set completely.
  14. Loosen jelly with a knife then carefully invert on serving platter and cut into serving portions. Enjoy!

Image: eastmeetskitchen.com