Rau Cau Layered Pandan Coconut Jelly
A two layer jelly with creamy white coconut below and green pandan above. Pretty on a party table.
- Time2 hr
- LevelMedium
- Costabout £0.30 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rinse an 18 cm square tin with cold water. Whisk 1.5 tsp agar into the coconut milk and 100 ml water in a pan and leave for 5 minutes.
- 2
Bring the white mixture to the boil with 50 g sugar, then simmer for 2 minutes, whisking. Pour into the tin and leave for about 15 minutes, until just set on top but still a little tacky.
2 min - 3
Whisk 2 tsp agar into 500 ml cold water in a clean pan with 60 g sugar and the pandan extract. Leave for 5 minutes, then boil and simmer for 2 minutes.
2 min - 4
Let the green mixture cool for 5 minutes, then pour it gently over the back of a spoon onto the white layer.
- 5
Leave to cool, then chill for at least 1 hour until completely firm.
60 min - 6
Turn out and cut into diamonds or squares with a wet knife.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
