← Nouns Cooking · Thai

Ingredients

• 8 pandan leaves, cut into pieces
• 600 ml Water
• 2 tsp Agar agar powder
• 100 g Sugar
• 400 ml Coconut milk
• 100 ml Water
• 2 tsp Agar agar powder
• 80 g Sugar
• ½ tsp Salt

Method

1. Blend the pandan leaves with the 600 ml water and strain through a fine sieve or cloth, squeezing out all the green juice.
2. Whisk the agar into the pandan juice in a pan, bring to the boil and simmer for 2 min, stirring, until the agar dissolves completely. Stir in the sugar until dissolved.
3. Pour into a 20 cm square dish and leave for 10 min, until the surface is just set but still a little tacky (this helps the layers stick).
4. Meanwhile, whisk the agar into the coconut milk and 100 ml water, bring to a simmer and cook for 2 min, then stir in the sugar and salt.
5. Gently pour the coconut mixture over the back of a spoon onto the pandan layer. Cool, then chill for 1 hour until firm. Cut into squares or diamonds.

Tips

• Agar sets at room temperature, so work steadily; if the coconut mix starts to thicken in the pan, just warm it again.
• Gelatine won’t work the same way, and isn’t vegan.

Sources

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

Rachel Cooks Thai Hungry in Thailand Thai Caliente