To make pandan juice:
- Blend pandan leaves with 1 cup water to extract the juice. Use a cloth strainer to extract the juice once the pandan leaves are blended resembling a paste.
- In a pot, place one litre of water on the fire and add the pandan juice.
- Bring to a boil and add the agar-agar strands. Add 160g sugar.
- Cook until the agar-agar and sugar dissolve.
- Break an egg into the bowl containing the santan.
- Whisk the egg and santan together until the mixture combines.
- Once the agar-agar has dissolved, turn the heat down slightly.
- Slowly add the santan and egg mixture into the pot and stir continuously to help the mixture curdle. This should take around seven to ten minutes.
- Increase the heat to hasten the curdling process. Turn off the stove once you notice the tiny white specks dotting the mixture as it presents a lovely contrast against the pool of green agar-agar.
- Carefully pour the mixture into an eight inch tin or glass pan, or any tray or mould that you would use to make jelly.
- Allow to cool at room temperature for an hour. Then transfer to the refrigerator for two hours for the dessert to solidify.
It is best served chilled.
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