Pandan Coconut Milk Custard Agaragar Jelly Cake has a layer of coconut milk custard at the top and Agaragar jelly at the bottom. The coconut milk custard is infused with pandan to make it more fragrant. The beauty of this Pandan Agaragar jelly dessert is there is no need to do two separate layers to achieve this layering effect. After cooking, the Agaragar jelly will automatically separate into 2 layers.

Print recipe here: https://ruyiasianrecipes.com/2021/03/...

❤ Important update:
1. I used 150 grams of sugar because I don't like it too sweet. It may not be sweet enough, recommend to use 200250 grams sugar. It does taste better when its sweeter.
2. The agaragar packet I use is "Swallow Globe Brand" ratio is 10 grams for 1000 ml water. In this recipes I used 1200 ml liquid for softer texture. If you like the jelly to have more firm texture, you can reduce the water level by 100ml
3. Recommend not to use mould bigger than 7 inch by 7 inch wide. Based on feedback, if the mould is bigger, the pandan layer did not separate well. Also not to mini size mould. Apologies.
4. For the pandan layer to separate well, key steps:
use a whisk to beat the eggs so that it can mix well with the pandan juice and coconut milk
make sure the eggs, pandan juice and coconut milk are well mixed
when taking out half the agaragar mixture to be poured into the coconut mixture, use a scoop
as per video so that the liquid cools down slightly and won't cook the eggs while pouring it into
the pandan coconut mixture
after adding the pandan and coconut milk into the pot, make sure it starts to boil before
switching off the stove
when pouring into a mould, use a ladle/scoop so that the custard/pudding layer is more
smooth
5. If the pandan layer don't separate well, if may be due to the coconut milk, if you use UHT, packet coconut milk, try Ayam brand for this recipe. I used it in my video and it turned out well.

❤ Ingredients:
Pandan juice: 20 pandan leaves (35 40 grams) + 100 ml water, room temperature
1 egg
200 ml coconut milk (santan), room temperature (Shopee Link: https://shope.ee/5pW0Zif3OC)
10 grams agaragar powder
https://shope.ee/8UitMeJ3rs
https://amzn.to/3sA6Pza
https://amzn.to/3NDSmt6
200 grams sugar (in my video I used 150 grams but I think it might not be sweet enough)
900 ml water (if you like your agaragar more firm texture reduce to 800 ml)

❤ Kitchen tools 厨房用具:
7 inch * 7inch *2inch square mould, you can use any other mould 7寸*7寸*2寸方形模具可以使用其他模具
https://shope.ee/9K5Bg75JQW

❤ Other Agaragar jelly recipe:
Lychee Agaragar Jelly | 荔枝燕菜果冻糕
   • Lychee Agaragar Jelly Recipe | 荔枝燕菜糕食谱  
Cendol Agaragar Jelly | 煎蕊燕菜果冻
   • Cendol Agaragar Recipe | 煎蕊燕菜糕食谱  
Brown Sugar Coconut Milk Agaragar Jelly | 红糖燕菜果冻糕:
   • Brown Sugar Coconut Milk Agaragar Re...  
Mango Coconut Milk Agar agar Jelly | 芒果椰奶燕菜果冻糕:
   • Agaragar Mango Coconut Milk Recipe |...  
Herbal Flowers Agaragar Jelly | 桂花燕菜果冻糕
   • Herbal Flowers Agaragar Jelly, Osman...  
Gula Melaka Coconut Milk Agaragar Jelly | 马六甲椰糖燕菜果冻
   • Gula Melaka Coconut Milk Agaragar Re...  

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❤ If you have tried my recipe, do leave a comment below! Would definitely love to hear from you! 大家好在下面的评论给我分享您对这个食谱的想法

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