Agar Agar Jelly with Coconut and Pandan

Chef's Notes

Agar Agar Powder – Look for it in Asian grocers or online. You can substitute using the same amount of regular jelly/jello powder or powdered gelatin if required – just follow the cooking directions on the packet to make. Remember, you’ll need to set the jelly in the fridge as it won’t set at room temperature. If using agar agar flakes instead of powder, use the conversion ratio of 1 tsp powder to 1 tbsp flakes. 
Setting the Jelly – Make sure the agar agar flakes or power are completely dissolved before adding in the coconut and egg mixture. Avoid citrus-based flavourings or juices such as lemon, lime or pineapple, which are known to prevent the jelly from setting. 
Coconut Milk – We use canned coconut milk with at least 60% coconut extract. Avoid sweetened coconut milk, just use regular plain coconut milk so you are always in control of the sweetness.
Pandan Flavouring – We use the popular pasta pandan flavouring. It stores well, and is easy to find at Asian supermarkets or online. It’s a surprisingly versatile little ingredient which you can use for other sweet Asian treats like Klepon (Coconut Rice Cakes) and Dadar Gulung (Rolled Pancakes), or even savoury dishes like Thai Pandan Chicken. If you don’t have any pandan flavouring on hand, you can substitute with regular vanilla essence. 
Up the Intensity – Add more sugar or salt for extra deliciousness.
Tweak the Flavour – Add a few drops of essence such as vanilla or rose water, coffee, or food dyes for bright colours.
Get Creative – Use cookie cutters or silicone jelly moulds for cute shapes like stars or flowers.
Make it a Full Dessert – Serve with fresh or canned fruit, fruit pulp or syrup, whipped cream, coconut cream or ice cream for extra deliciousness. Or why not slice it up into super thin strips and use in Chè Ba Màu – Vietnamese Three Colour Dessert!