Jelly with Pandan Leaves and Milk

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?
Pandan Leaves and Milk (Thạch Lá Dứa với Sữa)

Ingredients

Making green jelly

 of pandan leaves: 1 bunch
 jelly flour (agar agar flour): 1 teaspoon
 water: 400ml
 sugar: ¼ bowl

Making white jelly

 jelly flour (agar agar flour): 1 teaspoon
 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.

Process

- Clean well pandan leaves, slice into short pieces.
Pandan Leaves and Milk (Thạch Lá Dứa với Sữa)
- Grinded well pandan leaves with 200ml water.
Pandan Leaves and Milk (Thạch Lá Dứa với Sữa)
- Filter to get the smooth water from pandan mixture.
Pandan Leaves and Milk (Thạch Lá Dứa với Sữa)
- Next, mix jelly flour, sugar and 200ml water with pandan water, stir well and wait in 15 minutes.
Pandan Leaves and Milk (Thạch Lá Dứa với Sữa)
- 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.
Pandan Leaves and Milk (Thạch Lá Dứa với Sữa)
- Mix sugar, milk, coconut milk, jelly flour together and bring to cook until sugar is melted. Do not stop stirring when cooking too.
Pandan Leaves and Milk (Thạch Lá Dứa với Sữa)
- 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.
Pandan Leaves and Milk (Thạch Lá Dứa với Sữa)

Pandan Leaves and Milk (Thạch Lá Dứa với Sữa)
- Wait to reduce heat and put Jelly with Pandan Leaves and Milk on fridge. Serving when it is cold is perfect.

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