Easy Dessert: Pandan Agar-Agar (Jelly)

07 Apr

Pandan-leaf agar-agar jelly green

I love simple dessert recipes – especially in this day and age where everyone is busy, has a full time job and not having much time to cook, let alone make dessert! We don’t usually have much dessert after meals and they are usually a treat.  The most frequent “dessert” that I remember eating in our family are fruits! Imagine my surprise knowing that Westerners have dessert (cakes, pastries, tarts) after meals most of the time 🙂

Sometimes, asian desserts are not too difficult to make, especially with modern technology and how everything comes in packets! I got this agar-agar recipe from a book that I picked up during one of my travels back home to Malaysia. Many times, I crave home made or bought kuihs and dessert so I thought that I’d try my hand at some of the local delicacies.

Malaysian Cakes and Dessert

I’ve chosen to make the Pandan Agar-Agar because it was quite a simple recipe and once you’re done, all you have to do is store it in the fridge and forget about it until dessert time comes! “Agar-agar” is from the Malay word meaning “jelly”, and is a tasteless dried seaweed. It is used in many Malaysian desserts and is usually sold in small packets of white powder (but I was told, that it can also come in bars, strips or flakes). Interesting fact about “agar” from Wikipedia – when it’s not used for desserts, it is used as an agent for growth of bacteria or fungi (like in a petri dish) because ” microbial growth does not destroy the gel structure because most microorganisms are unable to digest agar.” NO WAY! Interesting for a noob like me anyway!

Back to the dessert!


500ml (2 cups) water
3 tsp agar agar powder
120g white sugar
100 ml Pandanus Juice
(above made out of 7-8 Pandan leaves and 100 ml water)
120 ml thick coconut milk
1 egg (beaten)


Making the Pandanus Juice

Pandan-juice leaves green
We had to use frozen Pandan Leaves that we bought from our local oriental store and they come vacuum packed. Sadly beggars can’t be choosers, but if you do have access to fresh ones (Melbournians!), use them!

Pick about 7-8 leaves, wash them and cut them into 2cm pieces. Then put them into a blender (NOT a food processor! Once again, learnt the hard way) with 150ml water and blend well and until completely pulverized. Then strain the mixture through a fine sieve and push out the juice as required. Discard the solids. This should give you about 100 ml of pandanus juice.

Making the Pandan Agar-agar

pandanus jelly pandan

  1. Combine the water, agar-agar powder and sugar in a pan and heat until its boiling. Once it boils, reduce the heat to a simmer and continue unitl the powder completely dissolves which will take about 10-15 minutes.
  2. In a separate bowl, combine the Pandanus Juice, coconut milk and beaten egg together. Mix well.
  3. Pour the Pandan mixture into the agar-agar mixture in the pan and stir constantly until it comes back to a roiling boil. Once it reaches that point, remove the pan from the heat and pour it into a glass dish or cake pan (approx 16cm across).
  4. Set aside to cool completely. Then, place in the refridgerator to chill and set completely. You’d know that it’s completely set when it’s firm when you press down on it with a finger.
  5. Then cut it into any shape that you want! I used cookie cutters for mine 🙂 But you could, of course just cut it the quentessentially asian way by cutting diamond shapes.

Pandanus Jelly pandan agar-agar

I like how it automatically sets in 2 layers, makes it preetier…

It’s a really easy dessert to make and eat – it’s not too sweet and you could just pop a few in without even thinking about it 🙂 This plate was gone in about 5 minutes!


Posted by on April 7, 2011 in Asian Sweets, Cookbooks, Desserts


Tags: , , ,

7 responses to “Easy Dessert: Pandan Agar-Agar (Jelly)

  1. Lai Meng

    April 7, 2011 at 9:29 pm

    wow, lovely moulds. good job!

  2. Chuah Siew Ee

    July 30, 2011 at 4:27 pm

    May i know which type of agar agar powder u use for this?

  3. sonny

    November 30, 2011 at 6:10 pm

    what brand coconut milk u use? thanks

  4. Milan

    April 26, 2013 at 1:17 pm

    We are a group of volunteers and starting a
    new scheme in our community. Your website offered
    us with valuable information to work on. You’ve done an impressive job and our entire community will be thankful to you.

  5. Mattie

    May 9, 2013 at 2:25 am

    5-inch display, HP Red Eye Removal function, automated photo paper tray,
    up to 4800 x 1200 dpi color resolution and 1200 input
    dpi for automatic duplex printing, and support for a range of memory card formats.
    In refilling your printers, you must purchase a compatible HP ink cartridge to
    be assured of the finest prints. Professional photographers and graphic designers alike are exceptionally satisfied with prints, which are considered much better than lab

  6. cheap fishing equipment

    June 4, 2013 at 12:38 am

    The fishfinder approximates where the fish are by measuring the amount of
    time between when the beam was sent out and when it registered the hit.
    Alaska salmon fishing trip is one of the more favorite trips in Alaska.
    Garmin Accuracy and Innovation Leads You to the Fish.

  7. EL

    April 8, 2014 at 2:11 am

    Hi, great recipe and very easy to follow! However, my pandan seem to separate even before they are poured into moulds. They look like shredded green worms. The only thing that I modified in the recipe is I blended the agar-agar sticks and made them into flakes since most recipes ask for flakes/powder form and I do not know the exact conversion in sticks. I used 3 tablespoon of agar flakes in this recipe (3 tbsp flakes = 3 tsp powder). I am wondering if my conversion is wrong or does that have to do with the egg/coconut separating from the mixture?
    Do you know what seem to be the problem? The mixture is not homogenous like what you have posted on your blog. I am still waiting for them to cool before I can taste them.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: