One of the Vietnamese desserts that I like is coconut Jell-O (thạch
dừa lá dứa). I seldom make this dessert because I live far from the Vietnamese supermarket
that sells the pandan leaf. Sometimes when I have pandan leaves, I want to share
this recipe. The fresh pandan leaf is better. However, the frozen pandan leaf
works fine for this recipe. I think this recipe is perfect because it is not
too sweet and the texture of the Jell-O is balanced (it is not too hard or too
soft). This dessert is perfect to have in the summertime. Also, the agar powder
and coconut milk are very healthy according to some studies now to help prevent
the bone loss and rejuvenate the skin during old age.
Ingredients:
1 piece of the pandan leaf*
1 cup of water
1 cup coconut water
1 cup coconut milk
1/4 cup sugar
2 tsp agar powder
Pinch of salt
Directions:
A pandan leaf is sometimes too
long (the pandan leaf makes about 1 cup when roughly chopped.
Add chopped pandan leaf with 1
cup of water in a Vitamix® blender. Blend until fine.
Pour through a sieve to extract
all the juice after blending.
Pour the pandan leaf juice and
coconut water into a saucepan. Add sugar, agar powder, and pinch of salt. Stir
well and bring to boil (simmer for 1 minute and add the coconut milk).
Bring back to boil and turn off
the heat.
Pour the mixture onto an 8-inch
pan. Let it cool off and refrigerate until ready to serve.
*If a pandan leaf is not
available, use the pandan extract. I use coconut water instead of water because
it has a better taste.
No comments:
Post a Comment