Easy Vietnamese Pandan Jelly Dessert: A Sweet Vegan Treat

In the heart of Vietnam’s vibrant street food scene lies a dessert as captivating in appearance as it is in taste: Thạch Rau Câu Lá Dứa, or Vietnamese Pandan Jelly Dessert. This traditional Vietnamese dessert marries the aromatic essence of pandan—a herbaceous plant cherished across Southeast Asia for its unique, sweet aroma reminiscent of vanilla—with the rich creaminess of coconut milk. The result is a layered jelly that’s not only a feast for the eyes with its striking green and white layers but also a refreshing treat that dances on the palate.

Vietnamese Pandan Jelly Dessert stands out not just for its flavors but for its cultural significance. It represents the simplicity and elegance of Vietnamese cuisine, where every ingredient is purposeful and full of meaning. Pandan leaves, with their fragrant scent, are considered the ‘vanilla of the East’ and are used in a myriad of dishes, from savory to sweet, imbuing them with a distinctive, alluring flavor. Meanwhile, coconut milk adds a luxurious, creamy texture that complements the pandan’s fragrance, creating a dessert that’s both satisfying and light.

This dessert’s popularity goes beyond Vietnam’s borders, winning hearts worldwide for its vegan-friendly ingredients and the ease with which it can be made. Whether you’re a long-time fan of Vietnamese cuisine or a curious foodie looking to explore, making Thạch Rau Câu Lá Dứa promises a delightful culinary adventure. It’s a testament to the beauty of Vietnamese cooking—where simple ingredients come together to create something truly extraordinary.

Introduction to Vietnamese Pandan Jelly Dessert

Thạch Rau Câu Lá Dứa, also known as Vietnamese pandan jelly, is a classic Vietnamese dessert that has been enjoyed for generations. Pandan jelly is a staple at Vietnamese gatherings and celebrations, where its bright green color and light, floral aroma create a festive atmosphere.

This jelly dessert is made from agar, coconut milk, sugar, and pandan leaf extract, which gives it its signature green hue and fragrant pandan flavor. The origins of thạch rau câu lá dứa likely date back centuries, when Vietnamese cooks began experimenting with agar as a vegan alternative to traditional gelatin desserts. Over time, pandan jelly became ingrained in Vietnamese food culture. It is now one of Vietnam’s most beloved traditional desserts.

Beyond its importance in Vietnamese cuisine, pandan jelly also holds a special place in my family’s traditions. I have vivid memories of my mother and grandmother making big batches of pandan jelly from scratch to serve at Tết holiday feasts. The dessert’s cooling, coconut-infused flavor was always the perfect refreshment after a spicy meal. Even today, just one bite instantly transports me back to my childhood.

What is Pandan?

Pandan is a tropical plant native to Southeast Asia that is prized for both its visual beauty and its culinary usefulness. Pandan trees have long, slender leaves that can grow over a meter long. When cut, pandan leaves release an aromatic, vanilla-like fragrance.

In Vietnamese and other Southeast Asian cuisines, pandan leaves are used to impart a floral, grassy flavor to both sweet and savory dishes. Extracted pandan leaf juice adds vibrant green coloring as well. Common pandan preparations include infusing coconut milk, blending leaves into smoothies, or wrapping sticky rice or chicken in pandan leaves while cooking.

Why You’ll Love This Vietnamese Pandan Jelly Dessert Recipe?

Vietnamese pandan jelly has so much to offer dessert lovers. First, it is naturally vegan, making it an inclusive dessert that anyone can enjoy regardless of dietary restrictions. It relies entirely on plant-based ingredients like agar agar and coconut milk rather than animal products.

In terms of flavor, pandan jelly is utterly delicious. The floral aroma and mild sweetness of the pandan pairs perfectly with rich coconut milk. Each soothing spoonful melts in your mouth. You’ll keep coming back for more of this addictive treat!

Finally, thạch rau câu lá dứa could not be easier to make at home. Thanks to convenient agar powder, there is no tedious gelatin prep required. Just a quick stovetop simmer and chilling time yields a beautiful, jewel-toned jelly. Read on for everything you need to know to make this classic Vietnamese sweet.

Kitchen Equipment to Make Vietnamese Pandan Jelly Dessert

Preparing pandan jelly requires just a few basic kitchen tools:

• Medium pot – For simmering the agar-coconut milk mixture. Choose a pot with thick sides to prevent scorching.
• Wooden spoon – Essential for stirring the jelly as it cooks to prevent sticking.
• Fine mesh strainer – To strain out the pandan leaf solids after infusing the coconut milk.
• Heat-resistant container – Like a glass or stainless steel bowl to pour the cooked jelly into for setting.
• Kitchen scale – Helpful for precisely measuring the agar powder, which must be exact to set properly.
• Measuring cups and spoons – For accurately measuring the remaining ingredients.

Ingredients for Vietnamese Pandan Jelly Dessert

There are two main components to this dessert: the pandan jelly itself and (sometimes) a coconut layer. Here’s a breakdown of the ingredients you’ll need:

Pandan Jelly:

• Starch:
  • ½ cup mung bean starch
  • 3 Tbsp rice flour (or all-purpose flour)
• Sweetener:
  • 1 Tbsp sugar (or to taste)
• Flavoring:
  • Pinch of salt
  • ⅛ tsp pandan extract (or a few fresh pandan leaves)
• Liquid:
  • 2 ¾ cups water

Optional Coconut Layer (if desired):

• • Coconut Milk:
    • 1 cup coconut milk (full-fat for best flavor)
  • Sweetener:
    • Sugar (amount depends on your preference)
  • Thickener:
    • Agar agar powder (amount depends on the recipe)
  • Flavoring:
    • Pinch of salt
    • Pandan extract or leaves (optional)

Substitutions and Additions

• Dairy milk: Replace the coconut milk with 4 cups of whole milk for a non-vegan version.
• Other extracts: Substitute the pandan extract with vanilla, almond, or lemon extract.
• Food coloring: Add a few drops of green food coloring if fresh pandan leaf is unavailable.
• Fruits and toppings: Mix in fresh mango chunks, jackfruit slices, or coconut shreds for texture.
• Condensed milk: For a richer jelly, swap 2 cups coconut milk for one 14-oz can sweetened condensed milk.

How to Make Vietnamese Pandan Jelly Dessert?

Making this traditional Vietnamese dessert is simple with just a few steps:

1. Prepare the pandan jelly: In a large bowl, whisk together the mung bean starch, rice flour, and sugar.
2. Bring water to a boil: In a separate pot, bring the water to a boil.
3. Temper the starch mixture: Slowly whisk the boiling water into the starch mixture to create a smooth slurry. Be careful to avoid lumps.
4. Cook the jelly: Return the pot with the starch mixture to the stovetop over medium heat. Bring to a simmer and cook, stirring constantly, until the mixture thickens and becomes translucent. This takes about 5-10 minutes.
5. Flavor the jelly: Remove the pot from heat and stir in the salt and pandan extract (or pandan leaves, if using). If using leaves, remove them after a few minutes to prevent a bitter taste.
6. Prepare the mold(s): Lightly oil a shallow baking dish or individual serving molds.
7. Pour the jelly: Pour the hot pandan jelly into the prepared mold(s).
8. Cool and set: Let the jelly cool at room temperature for about 30 minutes. Then, refrigerate for at least 1-2 hours, or until completely set.

Optional Coconut Layer (if desired):

1. Prepare the coconut milk mixture: Follow the specific recipe you choose for the coconut layer. This typically involves heating coconut milk with sugar, agar agar powder, and optional flavorings like pandan extract or leaves.
2. Allow the pandan jelly to set completely: Make sure the pandan jelly layer is fully set before adding the coconut layer.
3. Pour the coconut layer: Carefully pour the cooled coconut milk mixture over the set pandan jelly.
4. Refrigerate again: Refrigerate for another hour or two, or until the coconut layer is completely set.

Variations

This versatile jelly can be customized in many ways:

• Mango Pandan Jelly – Puree fresh mango with a bit of water and fold into the jelly for a tropical flair.
• Strawberry Pandan Jelly – Swirl in strawberry jam or puree before chilling for a pink hue.
• Pandan Coconut Jelly – For more coconut flavor, fold in 1⁄2 cup of toasted shredded coconut just before pouring into containers.
• Rainbow Pandan Jelly – Divide the hot jelly between several bowls. Stir food coloring into each one for fun, vibrant layers.

Tips for the Best Pandan Jelly

Follow these tips for pandan jelly with the perfect wobbly-yet-firm texture:

• Precisely measure the agar powder, as too much or too little will impact gelling.
• Continue whisking as the jelly simmers to distribute the agar evenly for a smooth texture.
• Work swiftly when pouring into containers before the jelly begins setting.
• Avoid disturbing the jelly until completely chilled and set. Expect the setting to take at least 4 hours.
• Save any leftover pandan coconut milk. It’s delicious over ice cream or fruit!

Common Mistakes to Avoid

First-time jelly makers should sidestep these pitfalls:

• Inadequate whisking can lead to gelled clumps in the texture.
• Letting the mixture boil too vigorously risks scorching and overflowing.
• Skipping and straining the pandan solids will create visible flecks.
• Not chilling long enough produces a jelly that is too soft and loose.
• Overturning the ramekins too soon before the jelly sets will ruin the shape.
• Adding too many uncooked fruits prevents the jelly from properly solidifying.

Storage

Pandan jelly can be stored refrigerated in an airtight container for up to one week. The vibrant color may fade over time. For longer storage, pour the cooled jelly into jars, seal, and freeze for up to 3 months. Thaw overnight in the fridge before serving.

Serving Suggestions for Vietnamese Pandan Jelly Dessert

This versatile, crowd-pleasing dessert works for any occasion:

• Slice the chilled jelly into cubes to add to fresh fruit salad.
• Serve individual jelly cups with whipped cream and toasted coconut flakes.
• Spoon jelly into glasses alternated with layers of tapioca pearls for a parfait.
• Mold the jelly in a pan, then cut festive shapes for holiday parties.
• Cube the jelly to top shaved ice desserts popular in Southeast Asia.

Vietnamese Pandan Jelly Dessert Pairings

Sample these delicious flavors alongside the floral pandan jelly:

• Beverages – Thai tea, Vietnamese coffee, coconut water
• Fruits – Mangos, lychees, pineapple, starfruit
• Nuts – Toasted coconut flakes, candied peanuts, crushed pistachios
• Condiments – Sweetened condensed milk, coconut cream, fruit jam