🇻🇳 Vietnam · Dessert
Pandan Coconut Jelly (Rau Cau Dua)
By eatmundo · August 4, 2026
🇻🇳 VNA refreshing two-layered jelly dessert featuring the aromatic fragrance of pandan and the rich creaminess of fresh coconut. Perfect for hot summer days, this dessert is chilled until firm and bouncy.
Ingredients
check them off as you prepareHow to Make It
- 1
Dissolve 10g of agar powder in 600ml of water and let it soak for 10 minutes.
- 2
Simmer the agar mixture over medium heat, stirring constantly until completely clear, about 5 minutes.
- 3
Add 100g sugar and 1g salt, stirring until dissolved.
- 4
Take 30g pandan leaves, blend with 100ml water and strain to get a vibrant green extract.
- 5
Pour half of the agar mixture into a separate pan and stir in the pandan extract.
- 6
Pour the pandan mixture into a jelly mold and let it set at room temperature until a thin skin forms.
- 7
Add 400ml coconut milk to the remaining clear agar mixture, heat gently to warm through without boiling.
- 8
Gently pour the coconut layer over the pandan layer and refrigerate for 2 hours until fully set.
Frequently Asked Questions
Can I use gelatin instead of agar?+
Agar produces the authentic firm, 'bouncy' texture preferred in Vietnam; gelatin will be much softer.
How do I ensure layers stick together?+
Pour the second layer while the first is still slightly warm but firm to the touch.
What if my agar jelly isn't setting?+
You likely didn't boil it long enough or the ratio of agar to liquid was too low.
Is pandan extract necessary?+
Pandan is key for the signature Vietnamese flavor, but you can substitute with vanilla in a pinch.
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