From many amazing Vietnamese Dessert Recipes, Pandan Leaves and Milk (Thạch Lá Dứa với Sữa) is the favorite dish of my family. After take a nap, enjoy one cold jelly glass is perfect. Don’t you think?
jelly flour (agar agar flour): 1 teaspoon
water: 400ml
sugar: ¼ bowl
milk no sugar: 400ml
sugar: ¼ bowl
If you want it more delicious, you can add use 200ml milk no sugar with 200ml coconut milk.
- Grinded well pandan leaves with 200ml water.
- Filter to get the smooth water from pandan mixture.
- Next, mix jelly flour, sugar and 200ml water with pandan water, stir well and wait in 15 minutes.
- Put on cooking stove and cook with small heat. Do not stop stirring when cooking. Cook until sugar is melted. Here is also one of important step to create the flavor for this dish which comes from many amazing Vietnamese Dessert Recipes.
- Mix sugar, milk, coconut milk, jelly flour together and bring to cook until sugar is melted. Do not stop stirring when cooking too.
- Add 1 spoon of white jelly in step 6 into glass; wait to its surface is nearly thick, pour slowly 1 spoon of green jelly in step 5 into glass too. Make sure you will pour gently and do not break the surface of white jelly. Repeat this step to create many layers.
- Wait to reduce heat and put Jelly with Pandan Leaves and Milk on fridge. Serving when it is cold is perfect.
Ingredients
Making green jelly
of pandan leaves: 1 bunchjelly flour (agar agar flour): 1 teaspoon
water: 400ml
sugar: ¼ bowl
Making white jelly
jelly flour (agar agar flour): 1 teaspoonmilk no sugar: 400ml
sugar: ¼ bowl
If you want it more delicious, you can add use 200ml milk no sugar with 200ml coconut milk.
Process
- Clean well pandan leaves, slice into short pieces.
