Pandan Lemongrass Jelly Iced Tea Recipe
Also called screwpine, pandan is a fragrant plant mainly used for its floral aroma. Southeast Asian cuisine uses pandan heavily and Western countries have slowly started adopting it too. The leaves may be boiled, or used to wrap meat in. The pandan fruit is also edible, which can be eaten raw or boiled and ground into a paste. Pandan leaves are readily available at Asian grocery stores across the world. Like pandan, lemongrass is native to South and Southeast Asia too. It has a strong lemon-like smell and is used extensively to flavour food and drinks. Lemongrass flowers in the winter. It is first harvested four to six months after the seedlings have been transplanted. Fresh lemongrass contains approximately 0.3% oil, which is often extracted for aromatic use. Pandan lemongrass jelly iced tea combines both pandan and lemongrass, and is the Thai version of bubble tea.
ingredients serve
Ingredients for Pandan Lemongrass Jelly Iced Tea Recipe
- As required Lemongrass Pandan Tea
- 5 6 pandan leaves
- 2 Nos Lemongrass stalks
- As required Cold water
- As required Sugar or simple syrup
- As required Pandan Jelly
- 6 pandan leaves
- 1.50 cup Water
- 1.50 teaspoon agar agar powder
- 3 tablespoon Sugar
Directions: Pandan Lemongrass Jelly Iced Tea Recipe
Steps To Prepare
- STEP 1.Blend pandan leaves with the water until fine; strain into a tiny low pot through a fabric or some form of fine-weave filter.
Cooking Directions
- STEP 1.To make the tea, add water to a pot and set over high heat.
- STEP 1.Tie pandan leaves into knots and boost the pot. Smash lemongrass to bruise it, then withdraw 1-inch items and boost the pot.
- STEP 2.Bring to a boil and then let it simmer for about 15-20 minutes. The water ought to be aromatic.
- STEP 1.Add sugar to style or leave it non-sweet and add syrup when serving.
- STEP 1.Strain into a pitcher and chill.
- STEP 3.To make the jelly, add gum powder to the pandan juice and cook over high heat, stirring perpetually, till it reached a full boil. Turn off the heat and make certain there are no grains of gum left, then stir in sugar.
- STEP 4.Pour into an oversized flat cake pan and let it cool until it sets.
- STEP 5.Remember to pour the jelly only as deep as you would like the ultimate jelly cubes to be so there’s less chopping to do later.
- STEP 6.De-mould the jelly and withdraw little cubes, ensuring the cubes are sufficiently little to be sucked up by no matter what size straws you use.
- STEP 7.Add jelly cubes to the pandan tea (the tea doesn’t need to be cold when you add the jelly).
Storage And Serving Method
- STEP 1.Chill fully in the refrigerator. Serve over ice and with easy syrup if you haven’t sweetened the tea. Enjoy the refreshing tea.
value
Current Totals
- Fat10g
- Protein4g
- Carbs58g
- Fiber< 1g
MacroNutrients
- Carbs58g
- Protein4g
- Fiber< 1g
Fats
- Fat10g
Vitamins & Minerals
- Calcium87mg
- Iron11mg
- Vitamin A0mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B9108mcg
- Vitamin B12< 1mcg
- Vitamin C3mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium79mg
- Manganese6mg
- Phosphorus148mg
- Selenium5mcg
- Zinc3mg