[5th contest] Pandan Coconut Layered Agar

Updated: Apr 29



Pandan Coconut Layered Agar


Details

Servings: 6-8 people

Total time: 1.5 hours

Preparation time: 30 minutes

Cooking time: 1 hour

Time: Chill overnight

Shelf period: up to 3 days in the refrigerator

Container size: 9 x 9 in square baking pan


Ingredients


Coconut Milk layer

agar-agar powder 18g

caster sugar 150g

boiling water 540ml

thick coconut milk 475ml

A pinch of sea salt


Pandan layer

agar-agar powder 18g

caster sugar 150g

Pandan juice (Frozen Pandan leaves about 160g) 500ml

boiling water 500ml


Cooking tools

Blender, square baking pan, measuring cups, kitchen scale, stainless steel balloon whisk


Instructions

1. Make Pandan Juice: Rinse and clean the Pandan leaves, use scissors to cut into 2cm lengths.


2. Blend the pandan leaves with 500ml of water. Strain the pandan juice and discard solids.


3. In a medium saucepan, add agar-agar powder, sugar and a pinch of sea salt. Stir them with a spoon or spatula.


4. Then add the water and coconut milk.


5. In another medium saucepan, add agar-agar powder & sugar and a pinch of sea salt. Stir them with a spoon or spatula. Then add the pandan juice and water.


6. Stir until all the agar-agar powder & sugar dissolves. Then, bring the mixture to a boil, reduce the heat and simmer, about 6 to 8 minutes. Make sure both pots are reduced to very low heat to keep jelly from solidifying.


7. Measure each layer to be about 335ml-340ml. Pour the coconut milk mixture from the medium saucepan into a measuring cup until about 340ml. Then, pour it to square baking pan for the first layer. The first layer needs to cool down about 5-7 minutes before starting the second layer. I use the cold water bath method which is one of the faster ways to cool it down.


8. Once the first layer is set, you can use your finger to touch the first layer. Then, same step for Pandan layer. Pour the Pandan mixture from the medium saucepan into a measuring cup until about 340ml. Then, gently pour into the prepared pan for the second layer.


9. Repeat this process until you run out of both coconut and pandan mixture. Give each mixture a stir before pouring.


10. Set aside to cool completely before chilling in the refrigerator for up to 6 hours or overnight. Cover with the lid or plastic food wrap.


11. Use a sharp thin knife to loosen all four edges of the agar.


12. Cover a plate on top of the mold and then flip the mold over to unmold the agar.


13. Cut into your desired sizes and serve chilled.


About Chef















Name

Yoke Chen Abidog


Story

I am a Malaysian Chinese who living in the Bay Area, California. I love preparing food with natural ingredients instead of using artificial colors. I came to know of agar-agar because my mom used to prepare this layered agar-agar and it came to be one of my favorite childhood treats. I love eating this light dessert, especially in tropical weather because it is very cooling and refreshing. This agar-agar dessert is refreshing and has a strong pandan aroma making this a well-rounded dessert that is also visually appealing.