• Prep Time 30 minutes
  • Cook Time 10 minutes
  • Serving -
  • Difficulty Normal

Recipe Description

THE edible flowers will pair nicely with the fragrance and flavours of the pandan in this jelly recipe. This dessert will also make for a pretty and yummy dish at any party table.

This recipe was first published in Flavours magazine.


Recipe Ingredient

  • Jelly Mixture
  • 5 cups pandan water (2 cups shredded pandan leaves blended with 5 cups water)
  • 20g agar-agar powder
  • 3/4 cup sugar
  • 30g edible flowers (eg. violets, pink dianthus and marigolds)
  • Coconut Topping
  • 2 1/2 cups coconut milk
  • 30g rice flour
  • 10g agar-agar powder
  • 1tsp salt
  • 30g jasmine flowers


    To make jelly:
  1. Stir together the pandan water and agar-agar powder, and bring to boil. Add sugar and stir to dissolve. Pour mixture into a bottle or jar and add the flowers. Leave to cool and set.
  2. To make coconut topping:
  3. In a pot, boil the coconut milk, rice flour, agar-agar powder and salt. Leave to cool, then pour it over the set jelly mixture. Leave to set, then top with jasmine. Cover and chill overnight.
  4. Remove the jasmine flowers before serving.

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