Pandan Agar Agar (Pandan Jelly)


One of the fun thing about going back to my hometown is bringing back goodies. Among the things I brought back are a lovely pandan plant from my grandpa’s backyard and long forgotten cute moulds salvaged from my mama’s kitchen cabinets. I feel like a treasure hunter when I discover  something I can reuse. Being a firm believer in reusing and recycling, I make full use of any old functional items I find (or borrow from friends and neighbours) instead of letting the items sit idle. What items do you reuse?

Pandan leaves + cute moulds = Pandan Agar Agar or Pandan Jelly. A refreshing Malaysian dessert.

Pandan plant grows on the ground very easily and rapidly without requiring much care, but living in an apartment have me resorting to keeping the plant in a flower vase filled with water. With the glaring hot sunlight on my balcony, the leaves are starting to wilt. I am crossing my fingers that the plant can last more 2 weeks.

To readers who are new to pandan, it is used in Southeast Asian cooking to add a distinct aroma to rice and dishes such as nasi lemak, kaya jam preserves, and desserts such as pandan cake. Pandan leaf can be used as a complement to chocolate in many dishes, such as ice cream.

Besides the wonderful aroma, the extract from pandan leaves by blending with water gives a natural green colouring. Just like these enticing light green jelly. For this delightful refreshing dessert, I use agar agar powder instead of the strips (which I used in Mango Pudding).  If you do not have jelly mould, you can also use muffin tray, mini tart mould or just a 16cm glass dish / cake pan and cut into squares. Let your creative juice flow!

Normally adding coconut milk to agar agar makes the mixture separates into 2 different layers – clear layer & milky layer, but it is not  very obvious here. Doesn’t really matter, as long as it taste great!

And now the recipe:

5.0 from 2 reviews
Pandan Agar Agar (Pandan Jelly)
Prep time
Cook time
Total time
Serves: 10
  • 500ml Water
  • 3 teaspoon Agar-agar Powder
  • 100g Brown Sugar
  • 100ml Pandan Juice
  • 120ml Coconut Milk (preferable 100% coconut milk)
  1. Pandan Juice: Rinse 8 Pandan leaves and, cut into 2 cm lengths. Blend the pandan leaves with 150 ml (2/3 cup) of water. Strain the pandan juice and discard solids.
  2. In a medium saucepan, combine water, agar-agar powder and sugar and bring it to the boil. Reduce the heat and simmer until agar-agar and sugar completely dissolves, about 10 minutes.
  3. In a bowl, mix together the pandan juice and coconut milk. Then pour into the simmering agar-agar mixture, stirring constantly until the mixture come to a boil. Once it reaches a rolling boil, take the pot off the heat immediately and pour the mixture into jelly mould or shallow glass dish of cake tin measuring approximately 16 cm (6 ½ inches) across.
  4. Set aside to cool before chilling in the refrigerator. Cut as desired and serve chilled.



  1. hi the pandan juice can i replace by pandan paste?

  2. These are just beautiful! And congratulations on your awards…well deserved 🙂
    Magic of Spice recently posted..What’s on the side? Red Quinoa and Jade Pearl Rice with Sage Brown ButterMy Profile

  3. Such pretty moulds. I remember seeing them as a kid too.
    This jelly is perfect in this weather of ours … light and refreshing.
    You can put that little pandan plant in some earth in a small pot and it’ll be thriving in no time.

    • I couldn’t recall the name of the kuih this mould is used for, google on internet shows kuih puteri ayu. do you know the name of this kuih in english or hokkien?
      thanks for the tip. will try out in the pot, crossing my fingers as I don’t have much luck with plants 😛

  4. If we have pandan extract, how much should we use as a substitute for the pandan juice? Is there anything else I need to adjust if I use extract?

    • Making agar agar is all about the liquid ratio to agar agar powder. Lesser liquid will make harder/firmer texture. In this recipe, the total liquid (water, pandan juice and coconut milk) is 720ml to 3 teaspoon of agar agar.
      I have not tried using pandan extract, but what I can suggest is to use 600ml water (total of water + pandan juice) with 1-2 teaspoon of pandan extract (it should give the green colour and fragrance). use back same amount of agar agar powder, sugar, coconut milk in the recipe.
      One of the beautiful things about agar agar is that after it sets and the texture is either too firm or too soft, it can be melted again over medium heat, add more water or agar agar powder, and then reset them.
      Good luck and let me know how it turn out.

  5. Amazing! What a great treat and perfect mouthwatering photos! Well done!
    Sandra’s Easy Cooking recently posted..An Ordinary Breakfast…Veggie packed Scrambled EggsMy Profile

  6. How cute, these look so delicious! 🙂

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