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Agar Agar

Agar Agar because we’re into jellies right now and I’ve been craving for something Asiannnnn. This is a good recipe to make with kids (I ain't got kids but I would suppose and it depends on your kids capabilities. HAHAHA). But if you have cat kids like me, you’re on your own. But it really isn’t difficult, just a lil multi-tasking and a lil wait between each layers (1~3 mins).

agar agar jelly, pandan coconut recipe, desserts

You can get Agar Agar from the Asian supermarket and Agar is plant-based!


Pandan Coconut Agar Agar jelly

Serves 6-8

Prep time: 45 mins

Chill time: 2 hours

Pandan layer:

  • 100g pandan leaves (~6 large leaves)

  • 650 ml water

  • 7g agar agar powder (1 pkt)

  • 90 g sugar

  • 1/4tsp pandan extract (optional)

Coconut milk layer:

1 large container or 7inch tray

Before making each layer, bloom the agar agar powder in the liquid required in the recipe in separate bowls. Do this by emptying the agar agar powder into the liquid (Water/coconut milk), stirring it to ensure no hard dry pieces of agar agar powder can be seen. Set aside.

Pandan layer:

  • Bloom agar agar powder in water.

  • Cut the pandan leaves into small pieces. In a blender, add pandan leaves in and pour half of the water in (and optional: pandan extract). Blend well till you have a nice green pandan juice and the leaves are in fine pieces. Strain the liquid and squeeze as much as you can to extract any extra liquid. Add the remaining half of the water to your pandan juice and make sure it adds up to 650ml. Top up with water if necessary.

  • Add in the rest of the ingredients to the pandan juice. Stir to dissolve the agar agar. In a small pot, bring pandan mix to a boil and then lower the heat to let it simmer. Ensure that there are no longer any specks of agar powder. Then, on the lowest stove setting, keep the pot warm. Stir every now and then.

Prepare coconut milk layer:

  • Bloom agar powder in coconut milk.

  • In another small pot, add all the ingredients together. Stir to dissolve the agar powder. Bring it to a gentle boil and then lower the heat to simmer. Keep stirring until you no longer see specks of agar powder. Then, on the lowest stove setting, keep the pot warm. Stir every now and then.


  • Gently pour about 1/3 cup of the coconut milk mixture into the tray/container that you’re using. Pop any bubbles you see with a toothpick and let this layer set at room temperature. (But I like to let it set in the fridge cos it’s quicker but you got to check on it after a minute). Don't let it set solidify completely but allow it to set in a way that there’s a thin film over it and it doesn’t stick to your finger when you touch it gently.

  • Once the coconut layer is slightly set, gently pour 1/3 cup of the warm pandan mix over the coconut layer. Pop any large bubbles. Let it set at room temperature/fridge to let it set again until it just firm enough.

  • Repeat the layering until you run out of all mixture. Give each mixture a stir before pouring.

  • Once done, let the cake chill and set in the fridge for a minimum of 3 hours.


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