Agar Agar Pandan Santan (Screwpine Coconut Milk Jelly)

Screwpine Coconut Milk Agar Agar.png

Here is an easy jelly (agar agar) RECIPE. Be prepared for the heavenly scent of the pandan/screwpine leaves when you are cooking it. This recipe is eggless.

Recipe by Mama Ding

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Total Time | 1 hr 20 mins

Prep Time | 10 mins

Cook Time | 10 mins + 1 hr chilling time

Servings : 1 tray (20 x 20 cm/8 x 8 inch)

Ingredients

  • 20 g (0.7 oz) agar agar strips, cut into 2 cm/ 1 inch length and soaked till softened*

  • 1 liter (4 cup) water

  • 400 ml (1 3/4 cup) thick coconut milk [I’m using carton coconut milk]

  • 200 g (1 cup) granulated sugar or to taste

  • 2 screwpine/pandan leaves, knotted

  • 50 ml (1/4 cup) homemade pandan/screwpine leaves extract*


Method

01 In a large pot, boil the water with the screwpine leaves. When the water is at a rolling boil, add the soaked agar agar strips. Reduce heat to medium and stir till agar agar has dissolved.

02 Add sugar and stir till sugar dissolves. Next, add the coconut milk. Give it a good stir and bring to the boil.

03 Just as the sides are starting to bubble, turn off heat. Stir in the pandan/screwpine leaves extract.

04 Wet your tray/mould before pouring in the cooked jelly.

Sieve the jelly mixture into your tray/mould. Set aside to cool.

Place the cooled tray/mould into the chiller for at least one hour to set.

05 When set, slice and serve. Or use your favorite cookie cutters and cut them into desired shapes.

Best to serve chilled.

Notes

Replace 20 g (0.7 oz) agar agar strips with 8 g (4 tsp) of agar agar powder. If using the powder form, dissolve in quarter cup water (from the 4 cup) and boil the rest of the (3 3/4 cup) water. When water comes to a boil, add the 1/4 cup agar agar mixture. Stir for 5 mins or until it comes to a boil. Lower the heat and simmer for 5 mins. Continue on to (step 02).

To make homemade pandan/screwpine leaves extract:

Cut 20 or more pandan/screwpine leaves into small pieces. Blend with 100 ml water. Sieve into a cup and keep in the chiller overnight. The next day, discard the clear liquid at the top and use the bottom darker green layer as your homemade extract.

If you prefer a firmer jelly, you may reduce the water by 1 cup/250 ml.

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