Pandan Jelly With Coconut Milk

Pandan Jelly With Coconut Milk Recipe

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About Pandan Jelly With Coconut Milk Recipe:

A quick instant pandan flavoured coconut milk jelly,is an absolute summer treat. The main ingredient for the Pandan jelly is mung bean starch. Mung bean starch is a powdery, white starch made from mung beans. It's commonly used to make bean thread noodle, also called cellophane or glass noodle. This starch has gelling properties making it a wonderful ingredient in vegetarian jellies. 

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  • 6 Ingredients
Adjust Servings :

Ingredients for Pandan Jelly With Coconut Milk Recipe

  • 5 pandan leaves
  • 1 liter Water
  • 20 gram agar agar
  • 145 gram brown sugar
  • 250 milliliter coconut milk
  • 1 egg
  • 9g Fat(2.62%)
  • 94g Protein(26.08%)
  • 219g Carbs(60.72%)
  • 34g Fiber(9.55%)
  • Other(1.03%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Pandan Jelly With Coconut Milk Recipe

step 1


Grind pandan leaves along with some water and extract the juice. In a bowl beat egg and coconut milk. Take a pot and add pandan extract and 1 litre water bring it to a boil. Once it boils add agar agar and cook until agar agar dissolves completely then add sugar.

step 2


Now add the egg coconut mixture in the agar agar pot and turn off the flame once it starts boiling. Empty the mixture in a pan and let it cool first them keep it in the refrigerator. Serve chilled.