Indonesian Coconut Pandan Jelly: A Refreshing Dessert
Experience the delightful harmony of creamy coconut and aromatic pandan in this traditional Indonesian jelly. This straightforward recipe yields an elegant dessert, perfect for any gathering or as a sweet, tropical treat to brighten your day.
Let's cook.
In a medium saucepan, combine the water, granulated sugar, and agar-agar powder. Whisk well to dissolve the agar-agar.
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly for 2-3 minutes until the agar-agar is fully dissolved. Ensure there are no lumps.
Reduce the heat to low and stir in the thick coconut milk, pandan extract, and salt. Continue to stir gently for another 1-2 minutes, ensuring the mixture is well combined and heated through but not boiling vigorously.
Carefully pour the hot jelly mixture into individual molds or a single serving dish.
Allow the jelly to cool at room temperature for about 30 minutes.
Once slightly cooled, transfer the molds or dish to the refrigerator and chill for at least 2 hours, or until the jelly is firm and set.
To serve, gently unmold the jelly onto plates or scoop directly from the dish. Enjoy cold.
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