The combination of pandan leaves and coconut milk creates unique patterns on jelly for eye-catching lovely desserts.
The weekend is here! As usual, I am happy to prepare sweet desserts for my nephews. Their favorite is always jelly which is a comforting dessert for them. That's why I often make jelly or pudding based on agar powder for my nephews to enjoy.
My mother-in-law and my husband also like jelly desserts. That makes it easier for me to create menus that my members can like at the same time.
On this occasion, I made a new creation. I created a unique pattern on the jelly that looks like a pattern on an abstract marble surface, but the uniqueness is really beautiful and steals the attention.
In fact, jelly or agar powder based desserts are very easy to make. We only need precision and patience to create beautiful patterns in the final jelly result.
In this menu, marble pandan jelly creation, I use natural coloring so it is safe for my nephew who is under 5 years old. For the green coloring, of course, I relied on the natural color of pandan leaves. If you want to use blue or purple, you can use blue pea flowers. Meanwhile, for the white color of this dessert, use coconut milk.
Well, I feel happy that the pandan plants in my garden have given birth to new babies on the side. Pandan plants will be very useful for making Indonesian desserts. This green plant is like vanilla to us because of its fragrant aroma.
For this dessert menu, I harvested young leaves from pandan leaves at the top of the pandan leaves. I only need to pull a few pandan leaves in the middle of the top of the plant, so I get several pandan leaves at once. I need about 15 pandan leaves to make pandan juice as a natural green coloring. For the rest, I used pandan leaves to decorate food photography later.
Pandan leaves and coconut milk also creates a delicious fragrance. This increases the enjoyment of these desserts. So, stay tuned for the complete ingredients and cooking instructions.
THE INGREDIENTS
green jelly mixture
- 15 pandan leaves
- 700 ml of water
- 100-120 grams of sugar (according to sweet preferences)
- 1 teaspoon agar powder
white jelly mixture
- 800 ml of coconut milk
- 100-120 grams of sugar (according to sweet preferences)
- 1 teaspoon agar powder
COOKING INSTRUCTIONS
Making pandan juice. After washing the pandan leaves clean, cut the pandan leaves into pieces to make the process of blending the pandan leaves easier. Then, blend pandan leaves with 700 ml of water.
Then, strain the pandan juices. For this recipe, use only a total of 800 ml of pandan juices after straining.
In a cooking pan, add pandan juices, sugar, and also agar powder. Mix well until there are no lumps of agar powder on the surface of the pandan juice mixture.
Cook pandan mixtures over medium heat. Stir occasionally so that the bottom doesn't burn because So that the powder will quickly thicken into jelly. Cook until it boils, then set aside.
Continue to coconut milk mixtures. In a cooking pan, add 800 ml of coconut milk, sugar, and 1 teaspoon of agar powder. Stir well until there are no lumps on the surface of the coconut milk mixture.
Cook the coconut milk mixtures over low heat. While stirring occasionally. Cook until boiling and remove from heat.
Prepare a medium or large box mold. At the bottom of the mold, splash with drinking water so that the jelly can be removed from the mold easily.
Start adding the jelly mixtures to the molds provided. First, start with the white mixtures. As much as possible, don't let it fill the bottom of the mold. Then, next, add the green mixture on the other side of the mold. Do this step alternately until the mold is full.
Wait to cool to room temperature and set. If you want it to set more quickly, when the mixture has room, you can put it in the refrigerator.
Unmod the marble pandan jelly. Oh, my god! I can't even see the results of this marble pandan jelly. So beautiful. The pattern on the inside of the jelly is completely unpredictable. The abstract pattern makes this jelly look beautiful!
Cut into pieces according to taste, and serve. In fact, for this recipe, I made so many jelly pieces that I couldn't even count. Super easy, also cheap especially in my living area. So, I can please my family members with adorable desserts and also save money.
Until next, on my cooking stories and I hope you get new inspiration from my food blog. See you, foodies!
Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
Contact Person: authoranggreklestari@gmail.com
Discord: anggreklestari#3009
