Coconut and Pandan Agar | Wun Gati Bai Tuey | วุ้นกะทิใบเตย

• Ingredients

  • 1.5 Tablespoons agar agar powder
  • 4.5 cups water, divided
  • 1.5 cups sugar
  • 2 cups coconut milk
  • 1/2 cup pandan leaves

Found on rachelcooksthai.com

Ingredients

• 1.5 Tablespoons agar agar powder
• 4.5 cups water, divided
• 1.5 cups sugar
• 2 cups coconut milk
• 1/2 cup pandan leaves

Directions

• Wash and cut the pandan leaves into 1 inch pieces.
• Make pandan juice by mixing 1/2 cup water with 1/2 cup pandan leaf pieces and pulsing together in a blender. Strain to remove the leaves, reserving only the pandan juice. Set aside.
• Combine the agar agar powder with 4 cups of water in a saucepan on the stove. Bring to a gentle boil and allow to cook for approximately 10 minutes, stirring occassionally. Then add the sugar and stir until dissolved.
• Once the agar agar has been boiled and sugar dissolved, remove 2 cups and place into a separate bowl. Add the pandan juice to this bowl and stir to incorporate. Pour into a shallow pan or mold and allow this pandan-flavored layer to harden at room temperature.
• While the pandan agar is solidifying, add the coconut milk to the remaining agar agar on the stove. Mix to incorporate and turn the heat down to low, keeping the agar warm but not continuing to boil.
• Once the pandan layer has solidified, slowly pour the warm coconut agar agar layer on top. Allow this layer to solidify, then remove from mold or cut into desired shapes.
• Top with fresh young coconut meat, if desired, and serve while still fresh.

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