water, optional: you can make this jelly with 100% pandan juice but if you don't have enough, just top up with water.You can even use brown sugar, coconut sugar or gula Melaka, but your jelly will no longer be a gorgeous green and be brown instead! (Make sure your sugar has no bone char if you're making this as a vegan dessert.) You can also omit the sugar if you use coconut water (which has some natural sweetness) or want to serve the jelly with a pandan syrup instead. sugar: I use white granulated sugar but caster is fine too.Use 3T of the flakes instead of 2T of agar powder. If using agar flakes or agar bars instead of powder, you'll need to soak them in water first to soften them. Do note that gelatine-based jellies won't keep their shapes at room temperature, unlike agar jelly. If you're not plant-based, you can substitute with gelatine or 1 of these agar powder substitutes. If using the version with sugar, omit the sugar below. agar agar powder (kanten): make sure you get the no-color, unsweetened version.(Those are available at Asian supermarkets.) You can also substitute with pandan syrup, in which case, you will no longer need to add sugar. For a darker color, you will need to use the 2nd type of pandan leaf too.) If you substitute with the artificial pandan version, the color will be much brighter, almost fluorescent. I only used the fragrant type of pandan, which is why my green is not as strong. One is used for color and the other for fragrance. (There are 2 types of pandan leaves, also known as screw pine leaves. pandan juice: I used homemade pandan juice.Note: there is a Vietnamese version of pandan jelly (Che Banh Lot) which uses mung bean starch as a thickener instead. It's used in anything from Thai desserts as well as Singaporean Malaysian savory dishes, such as Kueh Dadar, Pandan Rice and Pandan Latte, for the flavor and to turn foods green. This tropical plant has very fragrant leaves are long and pointy, with an aroma reminiscent of the warm notes of vanilla.

Pandan is a popular flavor in Southeast Asia and used in many traditional Asian desserts. Super versatile: you can make the recipe as is, add coconut milk or layer it with other flavors to make a rainbow jelly! Alternatively, add some coconut pulp or nata de coco to give it more texture!.Perfect for summer: agar agar has a beautifully firm and bouncy texture that's light, refreshing and cooling.So easy that it's 1 of the first foods Singaporean kids learn to make! Pandan jelly is a simple but delicious dessert: it's a 3-step, 3-ingredient recipe.

Pandan syrup