Pandan Coconut Jelly
For the Coconut Layer- 1 package (.70 ounces) clear agar-agar bars- 3 cups water- 1 cup sugar- 1 can (19 ounces) coconut milkFor the Pandan Layer- 1 package (.70 ounces) green agar-agar bars- 3 cups water- 2 cups coconut juice- 1 cup sugar- 1 tablespoon pandan extract
- Tear clear agar-agar bars into thin pieces. In a saucepot, combine the agar-agar and water. Soak for about 30 minutes.- Tear green agar-agar bars into thin pieces. In another saucepot, combine with water and coconut juice. Soak for about 30 minutes.- Over medium heat, bring the clear agar-agar mixture to a boil, stirring regularly, until agar-agar is completely dissolved.- Add sugar and stir until dissolved. Continue to cook for about 10 to 12 minutes.- Lower heat and add coconut milk. Simmer for about 2 to 3 minutes.- Remove from heat and pour into a 9 x 13 pan. Use a toothpick to pop any bubbles.- Allow to the coconut layer to set.- In a pot over medium heat, bring green agar-agar mixture to a boil, stirring regularly, until agar-agar melts.- Add sugar and stir until dissolved.- Add pandan extract and stir to combine.- Continue to cook for about 10 to 15 minutes. Keep warm on very low heat on the stove until ready to pour onto coconut layer.- When the coconut layer is firm to touch but still slightly warm, gently pour pandan layer on top. Use a toothpick to pop any bubbles.- Allow the jelly to cool and refrigerate to set completely.- To serve, run a blunt knife around the edges of the pan to loosen jelly. Carefully invert on serving platter and cut into serving portions.