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A pretty two-layer jelly with a creamy coconut base and a fragrant green pandan layer studded with soft red beans, finished with toasted coconut. It’s a much-loved South-East Asian treat. Set with agar-agar, it’s naturally plant-based and light. Red beans and agar add fibre, making it a refreshing dessert to share.
Coconut layer
Red bean pandan layer
1.
If using dried beans, drain them, cover with fresh water and simmer until soft (45–60 minutes). Drain and leave to cool.
2.
For the coconut layer, whisk the agar-agar into 355ml water in the saucepan. Bring to the boil, stirring, and simmer until fully dissolved (2–3 minutes).
3.
Turn the heat to low and stir in the coconut milk and salt. Heat until just steaming, without boiling.
4.
Pour into the tin and leave until just set on top but still slightly tacky (10–15 minutes). This helps the layers stick together.
5.
For the pandan layer, rinse the saucepan and whisk the agar-agar into 355ml water. Bring to the boil, stirring, and simmer until fully dissolved (2–3 minutes).
6.
Turn the heat to low and stir in the coconut milk, 115ml water, the pandan extract, honey or maple syrup (if using) and red beans.
7.
Gently pour over the coconut layer, using the back of a spoon to soften the flow. Sprinkle with the toasted coconut.
8.
Chill until firm (1 hour), then cut into 12 pieces.
9.
10.
11.
12.
Storage information
Keep covered in the fridge for up to 4 days. Not suitable for freezing, as agar jelly turns watery when defrosted.
Tip
More protein: Serve each piece with a spoonful of 0% fat Greek yoghurt or soya yoghurt and a few berries.
Cost-saving tips
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