A sweet and creamy Thai jelly dessert that will be sure to please anyone with a sweet tooth! The panda leaves add an interesting flavour and aroma to the jelly, and the creamy coconut top layer is both delicious, and pleasing to the eye.
This a fun and easy to make recipe that is sure to impress guests due to its combination of delicious taste and striking presentation.
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Special Cooking Equipment Used
Step 1: Boil the pandan leaves in a saucepan of water for about 10 minutes to extract their flavour and fragrance into the water. Then add a dash of green food colouring. Then put the water from the saucepan aside into a bowl for use later.
Step 2: Add 1 cup of coconut water to a saucepan on a high heat. Add 1 tbsp of gelatine powder and stir until the gelatine powder is dissolved into the coconut water.
Step 3: Then add 2 tbsp of the pandan water that we prepared earlier. Then add 1/2 cup of white sugar and stir until the sugar is dissolved.
Step 4: Pour the jelly mixture into jelly moulds filling each mould up roughly 3/4 of the way. Place the moulds into the fridge and leave to set.
Step 5: Add 1 cup of water to a saucepan on a high heat. Add 1 tbsp of gelatine powder and stir until dissolved.
Step 6: Now add 1 tbsp of corn flour, 1 teaspoon of salt, and 1/4 cup of coconut milk, and stir everything together.
Step 7: Now add 1/2 cup of sugar, stir until dissolved, then add the other 3/4 cup of coconut milk and stir.
Step 8: Allow the mixture to cool, then take out the jellies that we prepared earlier (which should now be set) and pour on the coconut milk mixture filling each mould to the top. Place the jellies back in the fridge for another hour or so, to allow the coconut layer to set. Then serve and enjoy!
We hope you enjoyed this recipe, as always we would love to hear what you think! What is your favourite Thai dessert? Let us know in the comments below!
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