← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 10 g Agar agar powder
• 900 ml Water
• 6 Pandan leaves, knotted
• 180 g Sugar
• 400 ml Coconut milk
• ¼ tsp Salt
• ½ tsp pandan extract or a drop of green colouring (optional)

Method

1. Whisk the agar powder into the cold water in a pot, add the pandan and bring to the boil, stirring. Boil for 2 min until the agar fully dissolves, then add the sugar and stir until dissolved. Remove the pandan.
2. Stir in the coconut milk and salt and keep it hot over the lowest heat, without boiling. Pour half into a jug and stir the pandan extract into it.
3. Pour a thin layer of green (about 150 ml) into a 20 cm square tin. Leave for 3–5 min until the surface is set but still tacky when touched.
4. Gently pour a layer of white over the back of a spoon. Repeat, alternating colours, letting each layer set before the next, until both mixes are used. Rewarm the mix if it starts to thicken in the pot.
5. Leave at room temperature for 30 min, then chill for at least 1½ hours until firm. Cut into diamonds or squares to serve.

Tips

• If a layer sets too firmly the next one will not stick; scratch the surface lightly with a fork before pouring.
• Agar sets at room temperature and stays firm in the heat, unlike gelatine, so it is perfect for buffets.

Sources

Written in our own words after cross-checking these recipes:

What To Cook Today MyKitchen101en