Learn About Vietnamese Pandan Jelly Dessert
What is Vietnamese Pandan Jelly Dessert?
Vietnamese pandan jelly dessert, also known as Che Ba Mau, is a popular traditional Southeast Asian dessert made with pandan leaves and coconut milk. It is a layered jelly consisting of a pandan-flavored coconut milk layer topped with a translucent pandan juice layer. The layers create a visually striking dessert with the vibrant green pandan juice on top of the white coconut milk jelly.
Briefly describe Che Banh Lot or Cendol
Che Banh Lot and Cendol are similar layered jelly desserts commonly found in Southeast Asia. Like the pandan jelly dessert, they feature green worm-like jellies and coconut milk. However, Che Banh Lot uses mung bean flour noodles while Cendol uses rice flour noodles. Pandan jelly uses agar agar powder to create the jelly texture instead of flour noodles.
History and Origin
The pandan jelly is believed to have originated in Vietnam, where pandan leaves and coconut milk are abundant ingredients. It likely emerged as a creative spin on traditional Southeast Asian jelly desserts like Che Banh Lot and Cendol using local ingredients. The dessert has become popular not only in Vietnam but also in Thailand and Malaysia.
Where did the dessert originate?
The pandan jelly dessert is believed to have first emerged in southern Vietnam, where pandan leaves and coconut milk are readily available ingredients.
Any cultural significance?
Pandan leaves are culturally significant in Southeast Asia and used widely in both savory and sweet dishes. The layered pandan coconut jelly has become a beloved traditional dessert and often served at Lunar New Year and other celebrations.
Why You’ll Love This Recipe?
Refreshing and balanced
The light layers of pandan and coconut jelly have a pleasantly refreshing flavor and creamy yet jelly-like texture. It strikes a perfect balance between rich coconut milk and bright grassy pandan.
Beautiful aesthetic
The layered look of the vibrant green pandan jelly topping the white coconut milk jelly makes for a stunning visual dessert. It’s as delicious as it is beautiful.
Not too sweet
Unlike many creamy desserts, Pandan jelly has a mild sweetness that makes it easy to enjoy without going overboard on sugar. The layers of flavor keeps you satisfied without being overly rich.
Health Benefits
Potential health benefits of ingredients, especially pandan leaves
- Pandan leaves contain antioxidants and may have anti-inflammatory properties.
- Coconut milk provides healthy fats and nutrients like iron, selenium, and vitamin C.
- The dessert is naturally low in sugar and calories compared to many creamy desserts.
- Agar agar used as a gelling agent is a prebiotic fiber that aids digestion.
Kitchen Equipment
- Blender
- Cheesecloth
- Kitchen Scale
- Saucepans
- Mold(s)
Choosing the Right Molds
Various molds can be used for the pandan coconut jelly:
- Ring molds: Create straight clean edges for layers
- Rectangle molds: For squared edges and shaping loaves
- Hemisphere silicone molds: For dome shaped individual jellies
- Mini molds: For single serve portions
- Consider mold material (plastic, silicone) and if layers will stick
Ingredients For Pandan Jelly Dessert
- Pandan Leaves
- Selecting and Preparing Pandan Leaves
- Choose fresh, bright green leaves
- Rinse thoroughly and pat dry
- Remove hard bottom stem and slice into sections
- Blend or boil leaves to extract flavor
- Sugar
- Agar Agar Powder
- Pandan Extract (optional)
- Coconut Milk
- Salt
Agar Agar vs. Gelatin
Agar Agar | Gelatin |
Made from seaweed | Made from animal collagen |
Sets at room temperature | Requires chilling to set |
Firmer, more resilient texture | More tender, melt in your mouth texture |
Maintains shape when warm | Melts when warm again |
Substitutions and Additions
Substitutions:
- Coconut water instead of coconut milk for lighter option
- Pandan extract or paste to flavor instead of fresh leaves
- Gelatin instead of agar agar
Additions:
- Diced fruit (mango, lychee) between layers
- Coffee jelly layer
- Other flavor extracts (vanilla, rose, ube)
Flavor Variations
The pandan coconut jelly base lends itself well to creative flavor twists:
- Citrus: Lime, lemon, orange
- Floral: Rose, lavender, jasmine
- Spice: Cardamom, cinnamon, nutmeg
- Coffee, matcha green tea, tropical flavors like mango, passionfruit, guava
How to Make Coconut Pandan Jelly?
Prepare pandan juice:
- Wash pandan leaves and remove hard stems.
- Blend leaves with water or boil to extract flavor.
- Strain liquid through cheesecloth.
Cook pandan layer:
- Combine pandan juice with sugar and agar agar powder.
- Heat while stirring until dissolved.
- Remove from heat.
Cook coconut layer:
- Mix coconut milk with sugar and salt.
- Slowly whisk in agar agar powder.
- Heat while stirring until dissolved.
- Remove from heat.
Assemble the first layer:
- Pour coconut milk jelly into mold(s).
- Refrigerate 30 minutes until firm enough to add next layer.
Assemble the second layer:
- Carefully pour pandan jelly on top of firm coconut layer.
- Refrigerate another 30 minutes until set enough to move molds.
Refrigerate and serve:
- Cover molds and chill 3+ hours until completely set.
- Dip mold briefly in hot water and gently remove jelly.
- Slice into wedges or cubes.
- Serve chilled.
Tips for the Best Coconut Pandan Jelly
- Use freshly washed pandan leaves for optimal flavor and color. Dried leaves work too.
- Adjust sweetness levels in both layers to taste. Start with less sugar and add more as needed.
- Use a kitchen scale or measuring cup for consistent layers. Eyeballing can lead to uneven pouring.
- Temper the heat when pouring layers by stirring in a cold metal spoon. This prevents melting the set layer underneath.
- Pour layers gently and tilt mold to prevent unwanted bubbles.
- Allow adequate time for setting between layers and before unmolding. Rushing leads to mixing.
- Chill completely, at least 3 hours or overnight, for clean slices and neat layers.
Serving Suggestions
Traditional serving methods:
- Slice into small cubes and serve in individual bowls with spoon.
- Cut into wedges and plate like a cake.
Garnishing options:
- Fresh mango slices
- Toasted coconut flakes
- Crushed peanuts
- Sweetened condensed milk
- Mint leaves
Flavor Variations
Get creative with unique flavor combinations.
- Tea: Add brewed black or green tea to the coconut layer
- Coffee: Make a coffee jelly layer
- Fruit: Mix in mango puree, lychee, jackfruit
- Spice: Add a hint of cardamom, cinnamon, or nutmeg
Troubleshooting
Jelly not setting:
- Ensure adequate agar agar is dissolved during cooking stage. It may take up to 5 minutes of simmering.
- Check that layers are completely cooled and set before adding additional layers on top.
Layers are mixing together:
- Wait sufficient time between pouring layers, at least 30 minutes refrigeration.
- Agar agar may not be fully dissolved, so it melts when warm new layer is added.
- Avoid stirring the layers after they’ve been poured and firmed up.
Mold sticking:
- Use mold release spray, or grease molds lightly with oil before pouring in jelly.
- Allow jelly to completely chill for easy unmolding. Dip mold briefly in hot water before gently removing.
Storage Instructions
- Store fully set jelly in airtight container in refrigerator up to one week.
- For longer storage, keep in freezer for 1-2 months. Thaw overnight in refrigerator before serving.
- Consume within 3-4 days after cutting into jelly. Keep refrigerated.
Conclusion
The layered pandan coconut jelly showcases flavors and ingredients native to Southeast Asian cuisines. Both refreshing and beautifully presented, this traditional dessert is sure to impress guests while satisfying sweet cravings. The easy recipe is very customizable, so get creative with mix-ins and layers to make it your own.
Ingredients
- Pandan Jelly
- 2 ¾ cup Water
- ½ cup mung bean starch
- 2 tablespoons Sugar
- 1 pinch salt
- ¼ teaspoon pandan extract
- Coconut Milk
- 13.5 ounces coconut milk
- ¾ cup Water
- 3 tablespoons Sugar
- 1 Pinch salt
- Brown Sugar Syrup
- 1 cup packed brown sugar
- ¾ cup Water
- Toppings (optional)
- Toasted mung beans
- Crushed ice
- Sliced jackfruit
- Chopped peanuts
Instructions
- Make the pandan jelly:
- In a medium pot, whisk together water, mung bean starch, rice flour, sugar, and salt.
- If using pandan leaves, wash and tie them into a knot. Add them to the pot along with pandan extract (if using). Bring the mixture to a boil over medium heat, whisking constantly to prevent lumps.
- Once boiling, reduce heat and simmer for 5 minutes, or until the mixture thickens and becomes translucent. Remove from heat and strain out the pandan leaves (if used).
- Pour the hot pandan jelly into a shallow mold or baking dish. Let cool completely at room temperature, then refrigerate for at least 2 hours, or until set.
- Make the sweetened coconut milk:
- In a saucepan, combine coconut milk, water, sugar, and salt. Bring to a simmer over medium heat, stirring occasionally, until sugar dissolves.
- Remove from heat and let cool slightly.
- Assemble the dessert:
- Spoon crushed ice into serving bowls. Top with cubed pandan jelly.
- Pour the sweetened coconut milk over the jelly and ice.
- Garnish with desired toppings, such as toasted mung beans, sliced jackfruit, or a drizzle of palm sugar syrup.
Notes
- You can substitute agar-agar powder for the mung bean starch and rice flour. Use 1 ½ tablespoons of agar-agar powder and follow the package instructions for dissolving and cooking.
- For a richer coconut flavor, use full-fat coconut milk.
- Adjust the amount of sugar to your preference.
- This dessert is best enjoyed chilled. Leftovers can be stored in the refrigerator for up to 2 days.
Nutrition Facts
Vietnamese Pandan Jelly Dessert | Recipe Perfect For You
Serves: 4 persons
Amount Per Serving: 1 bowl
|
||
---|---|---|
Calories | 300 | |
% Daily Value* | ||
Total Fat 8 | 12.3% | |
Saturated Fat 5 | 25% | |
Trans Fat 0 | ||
Cholesterol 0 | 0 | |
Sodium 50 | 2.1% | |
Total Carbohydrate 45 | 15% | |
Dietary Fiber 1 | 4% | |
Sugars 30 | ||
Protein 2 |
Vitamin A Trace | Vitamin C Minimal | |
Calcium 20 | Iron Minimal |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese Food Recipes & Blog
Since 2015, I’ve enthusiastically shared my culinary journey through cooking videos on social media, aiming to empower food enthusiasts to recreate delectable Vietnamese dishes in their own kitchens. Over the years, I’ve had the honor of being featured in various esteemed magazines and television programs, where I’ve assumed diverse roles ranging from a character to a guest, and even a cooking show host. Join me as we embark on a flavorful journey together!
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