| Prep: 15 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 287 | 14g | 12g | 40g |
| sugars | fibre | protein | salt |
| 25g | 1g | 3g | 0.04g |
There’s a certain charm and magic that comes out when you take something as rich and vibrant as Midwestern comfort food and combine it, ever so gently, with the exotic and tropical flavors of Southeast Asia. That’s the story behind the recipe that I’m excited to share with you today: The Pandan Leaf Jelly.
A Taste of the Exotic in the Heart of the Midwest
As someone who was raised amongst the cornfields and cattle of Nebraska, you’d be forgiven for thinking that my culinary inspirations come solely from this land of hearty stews and fresh-off-the-field corn. Yes, these foods are certainly part of the fabric of my being, but I also feel pulled to flavors from far-away lands. Quite simply, the Pandan Leaf Jelly gives me the chance to explore these unfamiliar territories, yet still remain true to my Midwestern roots.
A Recipe of Pure Delight with Healthful Surprises
The Pandan Leaf Jelly is not only a burst of captivating flavors but also sprinkled with its own share of health benefits. The Pandan leaves give this dessert its distinctive aroma while also providing you with tannins, glycosides, and alkaloids, contributing to heart health and pain relief. Additionally, the fruits used for garnish provide a nutritious kick of vitamins, and the coconut milk contributes a substantial amount of fiber and iron to your diet.
There’s a particular joy I get from preparation – the smell of the pandan mixed with the sugar, water, and the mildly sweet coconut milk, being left to simmer. Watching it turn into a clear and shiny jelly-like concoction is nothing short of mesmerizing. Coupled with the benefits of the ingredients, this recipe not only nurtures the body but also feed the soul.
An Ode to Versatility
Just like the sturdy and comforting casseroles I’ve grown up with, this Pandan Leaf Jelly can effortlessly become many things. It’s a fantastic dessert on its own after a heavy meal, a sweet mid-day snack, or a unique palate cleanser at a dinner party. Versatility is the name of the game here, and I pride myself on curating recipes that have that coveted flexibility.
It pairs delightfully with a myriad of dishes. If you’ve cooked a spicy meal and need a cooling dessert, the mild sweetness and refreshing flavor of the Pandan Leaf Jelly is your friend. Or, perhaps, if you’ve prepared something on the paler side, like chicken or fish, this vivid, aromatic dessert will bring a splash of color and excitement to contrast the simplicity of the main course.
If there’s a recipe that embodies my lifelong passion for food, it’s unquestionably this one. As much as I’ll forever love the comforting, hearty flavors of Nebraska, there’s always room to experiment with the new, the unexpected, and the captivating, as represented so brilliantly by this Pandan Leaf Jelly.
What You’ll Need
- 2 cups of water
- 10 pandan leaves, washed and knotted
- 1.5 cups of white sugar
- 2 packs of Agar Agar powder (approximately 1.76 ounces or 50 grams)
- 2 cups of coconut milk
- 1/4 teaspoon of salt
- Fresh fruit for garnish (such as berries, mango, or kiwi)
Method
Step One
Begin by pouring 2 cups of water into a pot and add the knotted pandan leaves. Bring the mixture to boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. This will create a fragrant pandan-infused water.
Step Two
Remove the pandan leaves from the pot. Add 1.5 cups of sugar and 2 packs of Agar Agar powder into the pandan-infused water. Stir the mixture thoroughly until the sugar and Agar Agar powder are fully dissolved. Turn up the heat and bring the mixture to a boil.
Step Three
Once boiling, reduce the heat to medium-low and pour in 2 cups of coconut milk and 1/4 teaspoon of salt. Stir well to combine everything. Continue to cook for another 5 minutes, ensuring all the ingredients are fully integrated and the liquid has a smooth consistency.
Step Four
Turn off the heat and carefully pour the mixture into your preferred jelly mold. Allow the mixture to cool down at room temperature for about 20-30 minutes, then move it to the fridge to let it set. This process could take several hours, or it may be best to leave it overnight.
Step Five
Once the jelly has completely set, you can slice it into your desired shapes. Serve it chilled with your choice of sliced fresh fruits for garnishing. Berries, mango, or kiwi would be great additions to give more color and flavor to the Pandan Leaf Jelly.
