Pandan/screwpine and milk jelly

5 servings
30 min
30 min
Very Easy


Number of serving: 5
1 packet (abt 38g) seaweed/agar-agar - soak for about 1 hour to soften and squeeze out the water.

60g palm sugar/gula melaka - cut into pieces

15 pandan leaves - add about 1/2 cup of water, blend or pound to extra the juice

1/4 cup fresh milk


  • Boil about 1/2 litre of water and once boiled, add the seaweed and let it cook until dissolved. Continue boiling for another 10 mins.
    Separate into 3 different portions.
    Add pandan extract into one, the other the palm sugar and one more with milk.
    Mix the flavors as individual portions.
    Into a container or tray, pour in first the palm sugar mixture, then the pandan and lastly the one with milk.
    Using a chopstick, gently mix to combine the flavors a little bit, but don't blend all together.
    (See the attached image as shown here)


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