Recipe Ingredient
- To make pandan juice:
- 20 pandan leaves or 1 tsp pandan extract (use more pandan leaves if you do not want to use the pandan extract or green colouring)
- 1 cup of water
- ⅛ tsp green colour (optional)
- Agar-agar base:
- 1 litre water
- 20g agar-agar (1 packet)
- 1 cup (250ml) santan
- 160g sugar
- 1 egg
- ¼ tsp salt
Instructions
- Blend pandan leaves with 1 cup water to extract the juice. Use a cloth strainer to extract the juice once the pandan leaves are blended resembling a paste.
- In a pot, place one litre of water on the fire and add the pandan juice.
- Bring to a boil and add the agar-agar strands. Add 160g sugar.
- Cook until the agar-agar and sugar dissolve.
- Break an egg into the bowl containing the santan.
- Whisk the egg and santan together until the mixture combines.
- Once the agar-agar has dissolved, turn the heat down slightly.
- Slowly add the santan and egg mixture into the pot and stir continuously to help the mixture curdle. This should take around seven to ten minutes.
- Increase the heat to hasten the curdling process. Turn off the stove once you notice the tiny white specks dotting the mixture as it presents a lovely contrast against the pool of green agar-agar.
- Carefully pour the mixture into an eight inch tin or glass pan, or any tray or mould that you would use to make jelly.
- Allow to cool at room temperature for an hour. Then transfer to the refrigerator for two hours for the dessert to solidify. It is best served chilled.
To make pandan juice:
