1. In a blender, toss in pandan leaves and 150ml water to blend till fine and pour into a saucepan on medium-low heat.
  2. Combine 300ml of water, sugar and agar powder well, then into the pan and bring to boil.
  3. When everything is dissolved, pour into the molds. Leave to cool and set in the refrigerator for about 10 – 15 minutes.
  4. In another pan, pour in water, knotted pandan leaves, palm sugar and the agar powder and bring to a boil.
  5. Once all is dissolved, pour the mixture on top of the pandan layer.
  6. When the palm sugar is almost set, make the coconut milk layer.
  7. In a bowl, pour the coconut milk, milk, sugar and agar powder. Bring to simmer, stirring till all is dissolved. Keep it hot but not boiling while doing this.
  8. Pour the coconut milk mix over the palm sugar layer, then allow to cool. Cover with cling film and refrigerate for a minimum of 2 hours.
  9. Line your serving plates with banana leaves and unmold the jelly by gently bringing in the sides, then turning over the molds and tapping the bottom.
  10. Sprinkle grated coconut and palm sugar on top of jelly and serve.



  • 6 fresh Pandan leaves, washed, dried and cut into 2-inch pieces
  • 150ml Water – to blend
  • 300ml Water – used for method step 2.
  • 30g White sugar
  • 7g Agar-agar powder
  • 6 Jelly molds, each mold sized for 1 serving


  • 80g Palm sugar (Gula Melaka), chopped
  • 400ml Water
  • 2 Pandan leaves, knotted
  • 7g Agar-agar powder 


  • 400ml fresh Coconut milk
  • 100ml fresh Milk
  • 30g White sugar
  • Large pinch of salt
  • 8g Agar-agar powder


  • ½ fresh grated Coconut
  • Grated Gula Melaka, desired amount
  • Banana leaves, cleaned and trimmed to line serving platter