Authentic Layered Coconut Pandan Jelly

Authentic Layered Coconut Pandan Jelly

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Preparation time:20 Mins

Cooking time:25 Mins

Servings:9 pieces

Ingredients:

• 6 pandan leaves, cut into 1-inch pieces
• 2 3/4 cups (660ml) water, divided (3/4 cup / 180ml for pandan extraction, 2 cups / 480ml for agar agar)
• 1 tbsp agar agar powder (around 7g)
• 1/4 cup (50g) granulated sugar
• 1/8 tsp pandan extract (optional)
• 1 pinch salt
• 1/3 cup (80ml) water
• 1 tbsp agar agar powder (around 7g)
• 1 can (13.5 oz / 400ml) full-fat coconut milk
• 1/4 cup (50g) granulated sugar
• 1/8 tsp salt
• 2 pandan leaves, tied into a knot

Instructions:

• Blend pandan leaves with 3/4 cup water until smooth. Strain through a fine-mesh sieve, pressing to extract all the juice.
• In separate saucepans, combine agar agar powder with water for the pandan layer and with water for the coconut layer. Let sit for 15 minutes to bloom.
• Add sugar, optional pandan extract, and salt to the pandan-agar mixture. Heat over high heat, whisking constantly, until boiling. Reduce heat and simmer for 1 minute.
• Add coconut milk, sugar, salt, and knotted pandan leaves to the coconut-agar mixture. Heat over high heat, whisking constantly, until boiling. Reduce heat and simmer for 1 minute. Remove pandan leaves.
• Pour 3/4 cup of the pandan mixture into the baking dish. Refrigerate for 6 minutes, or until set.
• Gently pour 3/4 cup of the coconut mixture over the set pandan layer (using the back of a spoon to prevent disruption). Let set until firm (tap the edge to test), usually around 6 minutes.
• Repeat steps 5 and 6, alternating between pandan and coconut layers, until both mixtures are used up (aim for 3 layers of each).
• Refrigerate the layered jelly for 15 minutes to fully set.
• Invert the dish onto a cutting board. Trim the edges and cut into 9 equal pieces.

Nutrition Facts

Calories:130kcal

Fat:9g

Fiber:1g

Recipe Info

Category:Dessert

Cuisine:Vietnamese

Recipe Introduction

Quick Hook

Fancy a wobbly, jiggly treat? Have you ever tried Thach Rau Cau La Dua ? Honestly, this Coconut Pandan Jelly is so good! It features sweet, fragrant pandan and creamy coconut flavor that's just chef's kiss .

Brief Overview

Thach Rau Cau La Dua , also known as Coconut Pandan Jelly, is a classic Vietnamese layered dessert . It’s easy to make, taking around 45 minutes plus chilling time.

This recipe yields 9 delicious pieces. It's a fun twist on the classic Vietnamese blancmange .

Main Benefits

This dessert is relatively light and refreshing. It is made with natural ingredients. Thach Rau Cau La Dua is perfect for a hot summer day or any occasion when you fancy something a bit special.

What makes this recipe special? It’s the beautiful layers and unique flavor combo! This is the Pandan jelly recipe you need.

Let's get into the ingredients, shall we?

Getting Ready to Make Coconut Pandan Goodness

Pandan Perfection

For the pandan layer, you will need fresh pandan leaves. The Thach Rau Cau La Dua recipe tastes best with fresh pandan.

You also need water, agar agar powder, sugar, and a pinch of salt. A little Pandan extract substitute is optional for extra oomph, you know?

Coconut Cream Dream

The coconut layer is where it gets creamy! Grab some full-fat coconut milk. Trust me; it makes all the difference.

You will also need water, agar agar powder, sugar, salt, and some pandan leaves. Tying the pandan leaves into a knot adds a subtle fragrance.

This is a quick Agar agar dessert !

Ingredients & Equipment for Your Thach Rau Cau La Dua Masterpiece

Alright, lets get started. Ever wanted to make that amazing Vietnamese layered dessert , Thach Rau Cau La Dua ? It looks impressive.

Trust me, it's easier than you think with my Pandan jelly recipe . I remember the first time I tried making this.

I nearly gave up trying to find Pandan extract substitute . Don't worry, I've got your back with the Thach Rau Cau La Dua recipe !

Main Ingredients: The Building Blocks

Here's what you'll need. Get your measuring cups ready!

• Pandan Layer:

  • Pandan leaves: 6 cut in 1-inch pieces
  • Water: 2 3/4 cups (660ml) total (divided: 3/4 cup / 180ml for pandan, 2 cups / 480ml for agar)
  • Agar agar powder: 1 tbsp (around 7g)
  • Granulated sugar: 1/4 cup (50g)
  • Pandan extract: 1/8 tsp (optional)
  • Salt: 1 pinch

• Coconut Layer:

  • Water: 1/3 cup (80ml)
  • Agar agar powder: 1 tbsp (around 7g)
  • Full-fat coconut milk: 1 can (13.5 oz / 400ml)
  • Granulated sugar: 1/4 cup (50g)
  • Salt: 1/8 tsp
  • Pandan leaves: 2 , tied in a knot

For the pandan leaves, fresh is best. They should be vibrant green and fragrant. That's how you know they're good.

If you're using Coconut milk jelly , go for the full-fat stuff. It makes all the difference for that rich, creamy Thach Rau Cau La texture.

Seasoning Notes: Flavor Magic

Don't underestimate these flavor enhancers! They make a difference!.

• For the Thach Rau Cau La Dua , the pandan leaves give that amazing aroma. No skimping there!
• A pinch of salt balances the sweetness. Don't skip it!
• If you can't find pandan leaves, a bit of extract works in a pinch.

Equipment Needed: Keep It Simple

You don't need fancy gear. Let's make this easy Vietnamese dessert recipe .

• Blender: For the pandan juice.
• Fine-mesh sieve: Essential for straining.
• Saucepans: 2 , one for each layer.
• 8. 5 x 6.5 inch baking dish: Or similar size.
• Whisk: Keep it smooth.
• Measuring cups and spoons: Gotta be accurate.

Honestly, if you don't have a fancy baking dish, a glass Tupperware will work. Don't stress too much about it.

Now, get to it to create this lovely Coconut pandan dessert and Thach Rau Cau La for you and your friends!

Cooking Method: Layering Like a Pro!

Okay, so we're diving into the magical world of layering for our Thạch Rau Câu Lá Dứa . Honestly, the layering process is what makes this Vietnamese layered dessert so darn impressive.

Think of it as building a delicious, edible skyscraper! But no stress, it's totally doable.

Prep Steps: Setting the Stage for Success

First things first, mise en place is your best friend. Chop your pandan leaves , measure out your sugar and agar agar.

Prepping like this saves you from mad scrambling later. Also, safety is key: be careful when handling hot liquids, okay? Trust me, burns are not the vibe we're going for.

Remember, your goal is Pandan jelly recipe . This should include Coconut pandan dessert

Step-by-Step: Layer by Layer, Bite by Bite

Alright, let's break it down.

1. Pour 3/4 cup pandan mix into your dish.
2. Chill for 6 minutes . You want it just set.
3. Gently pour 3/4 cup coconut mix. Use a spoon back!
4. Chill again for 6 minutes . Tap to test firmness.
5. Repeat! Alternate layers until you're out.
6. Final chill: 15 minutes to fully set this masterpiece.

Pro Tips: Level Up Your Jelly Game

Want to make your Thach Rau Cau La extra special? Try this: gently wiggle the baking dish between layers. This will help improve the bonding between layers and avoid separations.

Common mistake? Rushing the chilling! The best agar agar dessert needs patience. If you want to prep ahead, make the pandan and coconut mixtures.

Keep them warm and layer when ready. This will bring out the flavors of Thach Rau Cau La Dua recipe .

Why This Recipe Works: It’s All About That Base

So why is this a winner? It's refreshing, it's beautiful, and you can totally nail it. Easy Vietnamese dessert recipe ? This is it.

Plus, the coconut milk jelly and Pandan extract substitute make it customizable to what you've got. Get in the kitchen and show this dessert who's boss! It's super easy.

Remember the end result is not only a treat but it will also include a Vietnamese blancmange for you to try.

Recipe Notes

Let's talk about some key things to remember when making this awesome Thach Rau Cau La Dua recipe. I've messed up a few times, so I'm sharing all my secrets! Trust me; these tips will save you from a jelly disaster!

Serving It Up Right

Plating and presentation ideas

This Coconut Pandan Dessert is all about the layers. Make them shine! After cutting, arrange the Vietnamese layered dessert pieces artfully on a plate.

Maybe drizzle a little extra coconut cream on top? Honestly , it looks super fancy even if it's dead easy to make.

For drinks, try pairing this Agar Agar Dessert with a light tea. A cold glass of lemonade works wonders too, especially on a hot day.

The slight sweetness of the jelly pairs perfectly.

Storage Solutions

Refrigeration guidelines

Store any leftover Thach Rau Cau La Dua Recipe in the fridge. It'll stay good for about 3 days. Keep it in an airtight container.

This prevents it from drying out. Who wants dry jelly? Nobody, that's who!

I don't recommend freezing this Vietnamese Blancmange . Freezing messes with the texture, and nobody wants grainy jelly. It's best fresh.

Honestly, you'll probably eat it all before you need to freeze it anyway.

Remixing the Recipe

Dietary Adaptations

Need a vegan version of this Pandan Jelly Recipe ? Make sure your sugar is vegan. Some sugars are processed with bone char. It's a bit gross, I know.

Want to make it even more Pandan -y? Go wild! Increase the amount of fresh Pandan Leaves . Or use a few drops of Pandan Extract Substitute if you're short on leaves.

Health Bites

Simplified nutrition information

Each serving of this Easy Vietnamese Dessert Recipe is roughly 130 calories. It also contains about 9g of fat, mostly from the coconut milk jelly .

Pandan is good for you too! It has some antioxidants. So, enjoy this sweet treat guilt-free!

This recipe isn't just delicious. It is also fun to make. If you have some fresh La Dua available, be sure to prepare it this way; you won't regret it! It's a great way to experience the richness of Vietnam in your own kitchen.

Now, get in the kitchen and make some magic. You totally got this!