Coconut, Rose & Pandan Agar Agar Jell-O

It officially turned summer for us here in the Northern hemisphere yesterday. Gee.. I could almost smell that fried egg on the sidewalk as the weatherperson on tv droned on endlessly about some red flag warning. One place you don't want to be in during the summer is my kitchen. When I own my own place, the first thing I'm getting is an air-conditioner for the kitchen. For now, I'm stuck with my 5-year-old 10 bucks 3-speed standing fan. Oh well, I guess I'll be bringing something cold and sweet and most importantly, requires no baking, over to Sugar High Friday at Domestic Goddess kitchen.

I was thinking of a particular Asian Jell-O / Agar Agar / Pudding-like dessert recipe, layered with Coconut, Rose and Pandan flavors. I don't quite know what to name this. Coconut, Rose and Pandan Jell-O ? Coconut, Rose, and Pandan Agar Agar ? or Coconut, Rose and Pandan Pudding ? Well, the recipe's a combination of all of the above. It has got that medium firm wiggly jiggly texture, like Jello. Yet it remains solid at room temperature and doesn't melt in the heat because of the agar agar. And since I've added egg whites and mixed in coconut milk like in a pudding, should I just name it "Coconut, Rose and Pandan Agar Agar Jell-O Pudding"? The recipe's relatively easy, main ingredient is just a pack of 79 cents agar agar powder, no baking and ready in 15 minutes. The result is utterly cooling, light, and sin-lessly delicious ! :)

Because its extracted from natural seaweed, agar agar contains 84% in fiber, hence it makes one of the best source of natural food fibers available. Like other algae foods, agar agar also provides a good source of iron, calcium and iodine. It is also calorie-free. So..will this help cut a few inches off the waist line ? Put yourself on an agar agar jell-o diet and let me know.. hahaha :P

Also check out some other cooling delights :
Steamy Kitchen Coconut Frozen Yogurt
Wandering Chopsticks Homemade Frozen Yogurt

My other freaky-hot Sugar High Friday entries :
Japanese Mochi
Pandan Coconut Muffins

Have a great summer treat !:)


Coconut, Rose And Pandan Agar Agar Jell-O Recipe
(Makes 4 servings)

Ingredients :
1 pack ( 7 gm ) agar agar powder ( Swallow Globe brand )
100 ml thick coconut milk
1000 ml water
200 gm sugar
3 egg whites
1 tsp Pandan extract ( Aroma Pasta brand )
1 tsp Rose extract ( Aroma Pasta brand )

Toppings ( optional ) :
Your favorite fruits, ie. Strawberries and Blueberries

Method :
1) In a bowl, whisk the egg whites until the meringue holds soft peaks, and set aside.
2) Prepare some empty jell-o molds/plastic cups, and let them chill in the freezer.
3) In a pot, bring the water to a boil, mix in the sugar and the agar agar powder, stir well and let cook for 2 minutes until the mixture is blended well.
4) Add coconut milk, turn heat to medium-low, let boil and turn off heat.
5) Mix the prepared meringue with the cooked agar agar solution. Mix well, and divide into 3 portions in 3 separate bowls.
6) For the first agar agar portion, add Pandan extract and mix well (Pandan flavor).
For the second agar agar portion, add Rose extract and mix well (Rose flavor).
As for the third portion, leave it as it is (Coconut flavor).
7) Bring out the chilled jell-o molds/plastic cups from the freezer. Make half an inch layer for each of the jell-o mold/cups with the divided agar agar portion, coconut flavor on the bottom mold, rose on the second, and pandan on the top. For each layer, it'll take 20-30 seconds for it to get firm.
8) When complete, chill the agar agar cups before serving.

Note : For the meringue, make sure the bowl is completely grease-free, else, meringue will not stiffen. For the agar agar layering process, I chose to put them in the freezer for 10 seconds per layer. Touch and feel to check if it's firm enough before layering the remaining agar agar portions.

Muffin Monday : Pandan & Coconut Muffin

Every Monday, I look forward to another action-packed "24". I forgot the season had come to an end last week :( As I sat on my recliner, rocking away ... rocking away ...

Jack Bauer tackled me down at CTU, Melting Wok division, Los Angeles. This takes place between 21:00 and 22:00.

Jack Bauer : I'm federal agent Jack Bauer, and today is the longest day of my life.
Me : Abort your mission, join me for a quick bite before you tackle your real enemies.

Jack Bauer : *What* is your primary objective ?
Me : I have some colorful papercups leftovers from making mochis, a polished muffin pan, some eggs and flour. Lets get the action rolling, shall we ?

Jack Bauer : You are absolutely sure you can do this ?
Me : Well .. I wanted to make you some of my mom's Pandan Chiffon Cake, but with your busy schedule, I'll settle with a quick and easy muffin bake recipe, 20 minutes tops..

Jack Bauer : You're not a field operative !
Me : I have a pistol-shaped thingy in my kitchen that shoots fire and I'll lend you my oven to torture uncooperative suspects.

Jack Bauer : If you don't tell me what I want to know, then it'll just be a question of how much you want it to hurt.
Me : Okay, I have here some Pandanus extract. Pandan leaves are one of the few disparate ingredients used in the Asian cuisine, especially in sweet and savory desserts. So, agent Bauer, how much do you really know about Asian food flavorings ?

Jack Bauer : I don't have time to explain right now.
Me : In that case, let's get on with the Pandan And Coconut muffin cakes now, shall we ?

Jack Bauer : I know what it's like to feel like it's never going to end.
Me : Totally, this quick and easy muffin bake will totally rock your never-ending world. Its savory, sweet and delectable to your taste buds.

Jack Bauer : You are going to tell me everything I want to know or I swear to God I will hurt you before I kill you, and no one will be able to stop me.
Me : Relax .. I always reveal my recipe at the end of every post. Not the sharpest tool in the shed, are ya ?

Jack Bauer : What is happening at 20:00 ?
Me : Here .. hot, steamy savory sweet mini muffins ..

Jack Bauer : Don't move !
MW : What ?

Jack Bauer : Shocking, your mini Pandan Coconut Muffins are absoltely riveting, I'm amazed ! Got milk ?
Me : Sure .. would you like to wash it down with some pandan-flavored soy milk ?

If only every adversary can be so easily handled in real life. For today, I will just stick with my illusive fantasy. Haha .. girls just wanna have fu-un. Since I can't really share my beloved mini Pandan Coconut Muffin cakes with Jack Bauer, I shall share this with all of you, including Sandra at Muffin Monday in Italy, bon apetit ! :)

Pandan Coconut Muffin Recipe

Ingredients :
1 1/2 cups all purpose flour
1/2 cup sugar
3 tsp baking powder
1/4 tsp salt
1/2 tsp Pandan extract
1 egg
70 ml cooking oil
90 ml coconut milk
150 ml water
6 muffin cups

Method :

1) Preheat oven to 375F. Line paper cups on a muffin tray, set aside.
2) In a bowl, lightly beat the eggs, add water, coconut milk, oil, pandan extract, salt, sugar, baking powder and mix well.
3) Sieve the flour, and slowly pour into the mixture, mix well, and set aside.
4) Scoop the muffin mixture onto the muffin cups until 2/3 full.
5) Bake for 20 to 25 minutes or until a light brown crust appear or cracks out of the muffin top.

Notes : In most Asian countries such as Malaysia, Singapore, Thailand and Indonesia, Pandan leaves are often pounded or strained, and then blended with a little water to add flavor to sweet and savory recipes. This delicate flavor is crucial to Asians as vanilla is to Westerners.
To prevent your muffins from getting too hard, do not over-whip (mix) the mixture aand allow too much air in.

Other Sweet Notes :




Japanese Rice Cake (Mochi)







No Bake Coconut Macaroon







Classic Asian Cakes And Desserts