Total Time | 1 hr 20 mins
Prep Time | 10 mins
Cook Time | 10 mins + 1 hr chilling time
Servings : 1 tray (20 x 20 cm/8 x 8 inch)
20 g (0.7 oz) agar agar strips, cut into 2 cm/ 1 inch length and soaked till softened*
1 liter (4 cup) water
400 ml (1 3/4 cup) thick coconut milk [I’m using carton coconut milk]
200 g (1 cup) granulated sugar or to taste
2 screwpine/pandan leaves, knotted
50 ml (1/4 cup) homemade pandan/screwpine leaves extract*
01 In a large pot, boil the water with the screwpine leaves. When the water is at a rolling boil, add the soaked agar agar strips. Reduce heat to medium and stir till agar agar has dissolved.
02 Add sugar and stir till sugar dissolves. Next, add the coconut milk. Give it a good stir and bring to the boil.
03 Just as the sides are starting to bubble, turn off heat. Stir in the pandan/screwpine leaves extract.
04 Wet your tray/mould before pouring in the cooked jelly.
Sieve the jelly mixture into your tray/mould. Set aside to cool.
Place the cooled tray/mould into the chiller for at least one hour to set.
05 When set, slice and serve. Or use your favorite cookie cutters and cut them into desired shapes.
Best to serve chilled.