Rose’s Kitchen

Pandan Custard Agar Agar

Pandan Custard Agar Agar Pandan Agar Agar Slices

Ingredients:

1 x 13g packet agar agar powder

200g sugar

60 ml thick coconut milk

875 ml water

2 egg yolks

a pinch of salt

1 tsp pandan paste or

juice of 5 or 6 pandan leaves

1/2 tsp green colouring

Method:

1.  Bring agar agar powder, sugar and water to a boil.  Stir constantly to prevent agar agar powder from sticking to bottom of pan.

2.  Beat egg yolks lightly with a pinch of salt.  Add coconut milk, pandan juice and green colouring and stir till combined.  Pour mixture into boiling agar agar.  Stir well and turn off  heat.  Cover mixture for a while before pouring into rinsed mould to set.

3.  When agar agar has set,  chill in the fridge before cutting into serving pieces.

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January 28, 2007 - Posted by | Jellies and Jam

80 Comments »

  1. Hi Rose,
    I just stumbled upon your blog while searching for agar recipes to make. I must say that you are a very generous person with the number of recipes here. I like to ask you if this pandan custard agar agar is the type which would separate into 2 separate layers, a clear bottom and a coconut top? If not, do you have any idea how to make such a dessert?
    Here’s wishing you a happy new year, with good fortune and health!

    Comment by Jam | February 20, 2007 | Reply

  2. Hi Jam,
    Thanks and wish you a very blessed new year too. It is more blessed to give than to receive. Freely we receive, freely we give.
    Yes, when the agar agar cools down the coconut milk will automatically rises to the top and thus you can see two layers. This agar agar not only tastes good but smells good and is also a hit at our gatherings.
    All the best.
    Rose

    Comment by rose | February 20, 2007 | Reply

    • thanks for the recipe.
      i was in a hurry to get a recipe
      then took yours!!!!!!!!!!!!!!
      thanks alot

      Comment by ssssssssssssss | September 21, 2010 | Reply

  3. I’ve been looking for this recipe for the longest time. I always had it during chinese new year when I was growing up and was yearning to learn how to make it. The pandan coconut jelly recipes I’ve come across and attempted were not the type which separated by itself. I’ll definitely try this out as soon as I can.
    Thank you once again!

    Comment by Jam | February 20, 2007 | Reply

  4. Glad you finally got what you wanted. Try out the recipe and let me know how you like it.
    Rose

    Comment by rose | February 20, 2007 | Reply

  5. I’ve finally tried the recipe out. I was disappointed that I didn’t manage to get the two distinct layers. I think it’s either because 1) the type of coconut milk I used was wrong, 2) I didn’t cook the mixture enough or I overcooked it, or 3) I placed the jelly in the fridge too early. What type of coconut milk do you use? Is it packet coconut cream, canned coconut milk or fresh coconut? I used fresh coconut with some water added. Also, approximately how long do you boil the jelly after you add the coconut and egg? Do you let the jelly set at room temperature before placing it in the fridge?
    Sorry I have so many questions. However, I must say that the jelly tastes great!

    Comment by Jam | February 25, 2007 | Reply

  6. Hi Jam,
    Good effort! The jelly will taste even better with freshly squeezed pandan juice and coconut milk. The moment when the coconut milk is added to the boiling agar agar, give a quick stir and turn off the heat. Cover for a short while before pouring into mould to set at room temperature. Do not disturb the mould or layer won’t turn out nicely. Put in the fridge only when jelly has set and is cold.
    Practice makes Perfect, wish you all the best.
    Rose

    Comment by rose | February 25, 2007 | Reply

  7. Thank you for all your tips. I will definitely try this out again!

    Comment by Jam | February 26, 2007 | Reply

  8. Hi Rose,
    I tried this recipe again and I’m so glad it turned out well this time. I followed your tips and I got two distinct layers. Everyone said the jelly was very pretty and tasty. I really appreciate your help. Thanks again!

    Comment by Jam | March 11, 2007 | Reply

  9. Congratulations! Wow, you must be pretty excited too!
    Blessings!
    Rose

    Comment by roseskitchen | March 12, 2007 | Reply

  10. hi Rose,

    I found your blog when I surfed for a recipe for Ang Ku Kueh Agar Agar, you can see their picture here: http://www.flourgarden.com.sg/kueh_desserts.php

    I wonder if you know how to make these?

    Jane

    Comment by Jane | April 27, 2007 | Reply

  11. They look quite interesting. I’ve tasted them before but have never try making them. Sorry to dissapoint you.

    Comment by roseskitchen | April 28, 2007 | Reply

  12. Hi Rose,

    I love your site – thanks for sharing all the recipes. Do you have the recipe for Png Kueh aka Rice Cake – the pink ones.

    Thanks

    Comment by Tiara | May 11, 2007 | Reply

  13. hi Tiara,
    Please see recipe posted under heading ‘Teochew Png Kueh’.
    Thanks

    Comment by roseskitchen | May 13, 2007 | Reply

  14. very impress with the recipe and comments,but please tell me if pandan leaves is not available what can be substituted for it? Another essence as flavour. Many thanks

    Comment by saida Mohmand | May 20, 2007 | Reply

  15. hi Saida,
    you can try using gula melaka. The jelly will turn out just as pretty and tasty.
    Regards
    Rose

    Comment by rose | May 20, 2007 | Reply

  16. Hi there Rose, thank you so much for your prompt and considerate answer, but please tell me if gula meleka is solid brown sugar, we are not familiar with the name.
    Thanks a lot

    Comment by saida Mohmand | May 21, 2007 | Reply

  17. Saida,
    Gula melaka or palm sugar is made from the sap of the coconut or sago palm tree. It is molded into various forms. Sometimes they come in cylindrical shapes or flat round cakes wrapped with dried leaves. If you are using gula melaka, you may add 2 tbsp of granulated sugar for a sweeter jelly.
    All the best!
    Rose

    Comment by rose | May 21, 2007 | Reply

  18. Hi Rose,
    Thank you so much for the explanation and patience,your advice and care is very much apreciated.

    Will try and make this now

    Take care best wishes

    Comment by saida Mohmand | May 22, 2007 | Reply

  19. Hi Rose,
    Hope you have a great birthday. And thank you so much for sharing your recipes.
    God bless!

    Comment by Fiona Wong | September 26, 2007 | Reply

  20. Thank you Fiona, it is my pleasure.
    God bless you too!
    Rose

    Comment by rose | September 27, 2007 | Reply

  21. Hi Rose,
    I came across your blog today and this pandan custard agar agar looks so delicious and I can’t wait to try it out this weekend. I just wanted to make sure that I understand everything correctly though. Under the ingredients where you list “1 x 13g agar agar powder” does that just mean one packet of agar agar that is 13g? I have a packet of agar agar on hand but it is 25g so I wanted to make sure that I don’t use it all for this recipe if I only need 13g. Thanks!

    Comment by Annie | October 4, 2007 | Reply

  22. hi Annie,
    I prefer to use Rose Brand agar agar powder. They are sold packed in 13g packet. This agar agar is quite easy to make and very tasty too, hope you will like it.
    All the best!
    Rose

    Comment by rose | October 4, 2007 | Reply

  23. Hi Rose, could i substitute he sugar with gula melaka? Would it be OK? Have been lookin for the gula melaka jelly recipe for some time now. Thanks

    Comment by Sareen | November 27, 2007 | Reply

  24. Very interesting… as always! Cheers from -Switzerland-.

    Comment by Dog training | November 27, 2007 | Reply

  25. Hi Sareen,
    Just substitute the sugar with gula melaka and you will get your gula melaka jelly.
    Regards

    Comment by roseskitchen | November 28, 2007 | Reply

  26. Hi Rose,

    How much of gula melaka do i use then..?Would it affect the texture if I use more than 200 gms of it? Can I leave out the pandan juice?

    Thanks

    Comment by Sareen | November 29, 2007 | Reply

  27. Hi Sareen,
    The pandan juice helps add fragrance to the jelly. You can omit or just add a few pandan leaves to the boiling jelly. Just melt the the gula melaka, strain it and add according to taste.
    Regards

    Comment by roseskitchen | December 3, 2007 | Reply

  28. Hi Rose,
    I am allergic to anything dairy/eggs, and was wondering if the recipe will work without using the egg yolks? is there a substitute? or will the recipe do fine without it? let me know.,…wanting to make this for CNY 2008

    Comment by melissa | January 26, 2008 | Reply

  29. ..another comment…im wondering if you can help, but I am basically trying to replicate this recipe, but i am not sure what is in it or how to begin..do you think you can help? the agar is located here: http://gluttonqueen.clareng.com/?cat=16

    Comment by melissa | January 26, 2008 | Reply

  30. Hi Rose,
    Thanks for such a wonderful recipe. I’ve done this twice already. The first time, the layer was not distinct but the second time, it was really beautiful. Thanks once again.

    Comment by delia | January 30, 2008 | Reply

  31. Hi Rose:
    Will you please tell me which is the substitution for pandan paste or leaves, because here in Lima, Peru is unavailable.Than you in advance.

    Comment by Celeste | February 2, 2008 | Reply

  32. do you have the recipe for salted egg yolk crab. thanks a lot and will pray for your good health.

    Comment by LV Nubla | March 1, 2008 | Reply

  33. Hi Rose,
    How are you?
    Would you have the recipe for agar-agar gula melaka with egg strands? I have not had that in years. I have powder agar-agar and I’m hoping to make a small serving for a start.
    Thank you!

    Comment by Ling | April 2, 2008 | Reply

  34. Hi Rose,
    Hw long must I cover the mixture before pouring into the mould.I tried twice but still don’t see the color separates.

    Thanks

    Comment by Ria | May 18, 2008 | Reply

  35. Hi Rose,

    Hw long must I cover the mixture before pouring into the mould.

    Comment by Ria | May 18, 2008 | Reply

  36. Thank you for the recipe!
    My jelly turned out REALLY well albeit just guessing each measurement/amount.
    I am a student who currently lives without much utensils therefore I don’t have a weighing machine or any measuring cups.
    So I basically dumped everything by just guessing the amount.
    At the end of it, it tastes great and the jelly looks really pretty with two distinct layers!!!

    Comment by Elaine | May 18, 2008 | Reply

  37. I want this agar agar to be a vegetarian by not using the egg. Is it possible.

    Comment by rani | May 29, 2008 | Reply

  38. Can I substitute the coconut milk with soy milk, Rose?

    Comment by Elaine | June 4, 2008 | Reply

  39. that is basically shit coz i dont know where agar agar is from and wat the hell it is and i have no idea if its dogs shit or not and i believe it is something nasty coz i have never seen it in shops or resturants……..

    Comment by sahra | June 23, 2008 | Reply

  40. Hi Rose,

    I just stumbled on your blog. I tried the pandan custard agar agar for the first time and all my friends commented that it’s very good. Thank you and may God bless you with good health.

    Comment by May Soh | July 16, 2008 | Reply

  41. Hi Rose,

    I had tried 3 times of making the gula melaka jelly and all doesn’t out in 3 layers. Why doesn’t the coconut milk float? Very disappointed. Wish you good health.

    Comment by lyn | August 3, 2008 | Reply

  42. Just wish to find out where abouts in Malaysia can I buy pandan paste,which supermarket/store in particular

    Comment by maeve | August 15, 2008 | Reply

  43. i stumbled on to your blog as i was searching on how to make agar agar. i tried it and it tasted nice! thank you for sharing it!

    Comment by yuting | August 23, 2008 | Reply

  44. hi rose ,
    I stumbled on to your blog while doing some research for my agar agar project for my school home economics project and am very relieved to find such a different agar agar recipe from the others.I m intending to use this new agar agar recipe for my practical exam on making agar agar.However i would like to ask how long do you take to do a chunk of agar agar like this ? And how big the portion of agar agar really is?And if any measurements of ingredients needs to be changed if i were to make a smaller version of agar agar?If there is which are the ones.
    i hope you can help me !thank you and may God bless you.
    grace:)

    Comment by grace | August 28, 2008 | Reply

  45. HI ROSE,
    I M GRACE ,AGAIN,I WOULD LIKE TO ASK HOW MUCH DID YOU SPEND ,ROUGHLY, FOR THE TOTAL COST FOR THE AGAR AGAR BECAUSE I NEED TO ADD THAT IN FOR MY PROJECT TOO . AND SPEAKING OF BUYING THEM TOO!SO I HOPE YOU CAN REPLY ME SOON, MAY GOD BLESS YOU RICHLY.
    GRACE:)

    Comment by grace | August 28, 2008 | Reply

  46. My dear Grace,
    Making agar agar is not very difficult but if you would like to use this recipe for your practical exam you should try it out first. I prefer to use ‘Rose brand’ agar agar which is available at most supermarkets. To every 13gm packet of agar agar powder you add 250gm sugar and 1000ml water and any flavouring of your choice. The agar agar will take more than an hour to set.
    All the best!
    Rose

    Comment by rose | September 4, 2008 | Reply

  47. OMG grace i think we are from the same sch
    Anyway my coconut milk does not seem to float
    How can i solve this problem? Pls help me (:
    Thanks a lot (=
    God bless you

    Comment by shiying | September 9, 2008 | Reply

  48. sry i forgot to say hi! (:

    Comment by shiying | September 9, 2008 | Reply

  49. Dear Rose,

    Tried your jelly last night. It was superb. Thank you for a wonderful recipe. I’m looking forward to more of your recipe postings.

    Do keep up the good work and take good care of yourself.

    Regards,
    Charmaine

    Comment by Charmaine | October 20, 2008 | Reply

  50. Hi Rose.
    This recipe saved my life!! ahahah. I’m gud4nothing cook.
    The jelly looked real good in the mould, But the coconut did not rise or separate,..instead the transparent part came in the centre!! haaha. Strange. Tasted good,..and poured gula melaka over it and served up. Kool. But Rose, kindly tell me if i can make it red in color, for C’mas la. Thks.

    Comment by marianna | December 18, 2008 | Reply

  51. Hi Rose,

    I tried your recipe last night and I got so many wonderful compliments. But I need to get a tip from you. How do you actually get the agar agar out from the mould? I had a hard time getting it out. Btw how many days can I keep the agar agar in the fridge?

    Merry Christmas and a Happy New Year to you and your family!
    May God bless you and your family with good health!

    Many thanks,
    Hazel

    Comment by Hazel | December 29, 2008 | Reply

  52. Hi Hazel,
    Agar agar made with coconut milk tastes best within one to two days. Rinse the mould before pouring in the agar agar.
    Wish you and family a very Happy New Year!
    Rose

    Comment by rose | December 30, 2008 | Reply

  53. Hi Aunty Rose,
    I love to eat agar agar and found your recipes. Like to check how to make pandan juices? Can I use pandan flavoring instead of pandan juices cos I don’t have any blender at home. Also can I use green color agar agar instead of plain one to make?

    May god bless you and your family with good health!

    Tks
    Janice

    Comment by Janice | January 5, 2009 | Reply

  54. Hi Rose,

    Thanks for the great receipe however i am facing some problem, hope you can help me.
    I tried making the agar agar as your receipe stated, however the agar agar don’t seems to set and is still very watery, can you tell me what’s wrong with my progress? Thanks.

    Cheers,
    Bevan

    Comment by Bevan | January 19, 2009 | Reply

  55. Hi Rose
    Thank you so much for sharing the recipe. Could you tell me how to make pandan juice? I tried blending the pandan leaves and add a bit of water to it and squeeze the ‘juice’ out. Is the correct? My agar agar did seperate but the colour is not as green as yours in the pict. I don’t find mine as fragrance as it should be too. Pls kindly advise. God bless! BTW, are you from NCC? :)

    Comment by Irene | February 1, 2009 | Reply

  56. Hi Rose,

    Thanks for the tip. Was really helpful indeed. Do you happen to have a recipe for Ondeh Ondeh as well?

    Many thanks,
    Hazel

    Comment by Hazel | February 10, 2009 | Reply

  57. Dear Rose,
    Thank you very much on sharing this recipe!
    I shared my end result with my colleagues and they gave very good comments and i have also shared your website with them. I did managed to get the 2 layers and was so happy!

    Comment by KrisLee | March 4, 2009 | Reply

  58. Dear Rose,

    Thanks very much for the recipe. Made it for the Easter family gathering here in Sydney. No pandan, so just replaced sugar with gula melaka. Turned out great !

    Comment by Jade | April 14, 2009 | Reply

  59. How is your health these days Rose. I have just also had major health issues and have had remarkable results in getting the food right.
    Are you in australia?

    Comment by marianna tammes | June 8, 2009 | Reply

  60. Dear Rose

    May I request some designed agar agar receipe from you? I going to make for my girl’s birthday in August. Thank you

    Comment by Gina Lim | July 29, 2009 | Reply

  61. Hi Dear Rose,
    Your Agar Agar Turn out so well, Yummy. Have you tried this with replacing the sugar with palm sugar. If u are in singapore pls visit me.
    Thanks. May God Bless you.
    Mary Ann

    Comment by Mary Ann | September 12, 2009 | Reply

  62. Really like your site. The Almond Sugar cake was good. I am from Portland, Oregon, Where are you from? Colleen

    Comment by Colleen Pulley | September 18, 2009 | Reply

  63. Hi Rose!

    I just tried out your recipe. It taste wonderful. However, it did not separate into the 2 layers. I’ve covered and left it to set for 5 minutes before pouring it into the mold. Is that long enough? How do I make sure that the coconut layer will float on top to show 2 layers?

    Please advice. I hope to try to make it again this weekend. Hopefully, it’ll show 2 layers (look much prettier then!)

    Thanks! God bless!

    Comment by ZhiLing | September 24, 2009 | Reply

  64. Hmmm,
    Im eager to try this recipe.
    Looks like something i’d either love or hate.
    Where the hell am i going to find all those ingredients!
    Sounds like a challenge, i’m up for it – cool!
    Thanks for your inspiration, Jasmine.

    Comment by Jasmine | December 7, 2009 | Reply

    • Hi Rose! I have tried the recipe 4-5 times without success. I followed yr recipe closely and even tried using different types of coconut milk – fresh and even different types of coconut milk off the shelf. It really puzzles me and wonder what I did wrong that the agar agar did not separate. Any idea what I did wrong? Thanks. Choo Geok

      Comment by Choo Geok | August 11, 2010 | Reply

  65. I just stumbled on your blog. I too love to make agar agar and you are such a generous lady who willing to share your good receipe. Good blessed. t

    Comment by Susan Loo | April 10, 2010 | Reply

  66. Hi Rose,

    Last year I attempted few rounds of agar agar mooncakes with success. But the round for the actual day was a flop. Was it because I modified the proportions of ingredients used because I wasted quite a bit for the trials? I wasnt using the rose brand agar agar powder.

    I hope to make them again this year but fear of failure again.

    Comment by Elaine | April 16, 2010 | Reply

  67. [...] to bloggers who were so generous with their recipes, I managed to successfully make a 2-layer agar without [...]

    Pingback by Coconut agar « snippets | June 14, 2010 | Reply

  68. Dear Rose,

    Happy New Year! Tried out this recipe – my friends say they have never tasted such fragrant and yummy agar-agar! Made exactly as per your instructions – one big plate gone within minutes by 5 persons! Thanks for sharing. God Bless Your Generous Soul.

    – mei

    Comment by mei | January 7, 2011 | Reply

  69. what purpose to use the product is introduse the market

    Comment by sobinpjames | February 17, 2011 | Reply

  70. What can I use if I dont have pandan paste or leaves?
    This looks yummy by the way =] Never tried chinese coooking before =]

    Comment by Scilla Katherine Burton | August 4, 2011 | Reply

    • You may use Pandan essence. Can get it at any nearest hypermarket near you.

      Comment by Nour Jafri | September 24, 2011 | Reply

  71. It’s worth my time and effort to try this recipe.. Thanks Rose!!! Easy and precise.. Most important, it’s yummy.

    Comment by Nour Jafri | September 24, 2011 | Reply

  72. Where can I buy agar agar powder

    Comment by Joy | January 9, 2012 | Reply

  73. Thank you for sharing the above-mentioned recipe. Turn out yummy but could not get the two layers being separated. . What went wrong. Pls advise.

    Comment by Mdm ong | February 1, 2012 | Reply

  74. oh! i’m so happy i stumbled onto your recipe! my late grandma used to make these every year for Hari Raya Aidilfitri and they were always my favourite out of everything else that was served. but sadly, her kids (my mom & aunts) did not manage to absorb the essence of her cooking..so by the time i was old enough to learn, no one could teach me her recipes, at least, to my mind, not satisfactorily. but your agar agars look almost exactly like hers did so i’m going to learn your recipe! thank you so much for sharing this!

    Comment by moxymojo (@moxymojo) | February 24, 2012 | Reply

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    Comment by animation | May 11, 2013 | Reply

  76. Hi, I read all your 78 comments and I realize most of them are from overseas. I came from Malaysia and I lived in USA ,Canada , London for few years.. Here some info:

    ## For those would like to buy the “agar agar ” (a dried jelly in long strip, pls google images) you can get it from Chinese store all around the world.

    ### coconut milk fresh in can can be easily fine in Indian / Thai store. Please shake it so that you would know it is kind of liquid ( brand CHAOKOH from Thailand / FAMOUS Leche De Coco from Texas ) but NOT brand RENUKA in green can . It is not liquid form. It Looks like thick yogurt texture.

    #### Gula Melaka (palm sugar) ( pls Google images, it’s sold in many different shape) . May be difficult to find. You can try at Chinese / Indian / Thai store.

    ### pandan leaves are really smell Good!!!! You can find it at Chinese / Thai store. Usually they freeze it.

    Mmmm my favorite pandan agar agar…. Should try!!!!!

    And pls READ ALL comment because everybody asking the same QUESTIONS ??

    Comment by Timah | August 5, 2013 | Reply

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