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Coconut Pandan Jelly

  • Serves 10 - 12
  • Easy

I grew up eating this agar agar. It gives me fond memories of my childhood. It is very simple to make, it uses simple ingredients.


Chef Dewi Imelda Wadhwa , The delicious baker


  • 1,000 – 1,100g water

    1 packet agar-agar strips (32g)

    300g sugar

    120g pandan extract*

    240ml coconut cream

    2 eggs, beaten

    . tsp salt

    9”x9” glass dish

  • Pandan extract:

    24 large, mature pandan leave

    300ml water


    1. First make the pandan extract
    2. Wash and dry the leaves and slice the leaves into 2-3cm length.
    3. Place leaves in blender with water and blend. You may have to do this in batches.
    4. With a fine sieve, squeeze the juices out. Set aside 120g of pandan extract.
    5. In a large pot, combine water with agar-agar powder and sugar. Bring to a boil and then let it simmer as you stir until all the sugar has dissolved.
    6. In a bowl, combine the pandan extract with coconut cream and egg. Beat with a fork until combined.
    7. In the simmering agar-agar mixture, pour the pandan-coconut mixture. Bring back until it just start to boil and remove from heat.
    8. Pour into small moulds or into a large, shallow glass dish.
    9. Cool thoroughly before chilling in the refrigerator until set.