Vietnamese Green Jelly Drink From Scratch Recipe

I love this recipe because it brings back childhood memories of vibrant, refreshing desserts that are perfect for cooling down on a warm day. The natural pandan flavor mixed with the rich hint of coconut milk creates a unique and delightful taste experience that never fails to impress friends during brunches and Instagram-worthy gatherings.

I enjoy making the Vietnamese Green Jelly Drink from scratch. I use fresh pandan leaves and agar-agar powder to create this refreshing treat, which is naturally flavored and has a jelly-like consistency.

I combine 5 cups of water, with a touch of sugar, and 5 cups of water, with a touch of sugar, and I find the modest sweetness of this drink complements the “over-the-top” sweetened coconut milk I pair with it, making the combination a perfect summer refreshment.

Vietnamese Green Jelly Drink From Scratch Recipe Ingredients

• Pandan Leaves: Rich in essential oils, offers a sweet, grassy aroma.
• Agar-Agar Powder: Plant-based thickener, high in fiber, sets jellies.
• Sugar: Provides sweetness, balances pandan’s subtle flavors.
• Coconut Milk: Creamy texture, adds healthy fats and tropical notes.

Vietnamese Green Jelly Drink From Scratch Recipe Ingredient Quantities

• 1 cup fresh pandan leaves, chopped
• 5 cups water
• 2 tablespoons agar-agar powder
• 1/2 cup sugar
• Coconut milk for serving (optional)
• Crushed ice for serving

How to Make this Vietnamese Green Jelly Drink From Scratch Recipe

1. Combine the chopped pandan leaves and 2 cups of water in a blender and blend until smooth. You may need to use a bit more water or work in batches to get the best blending results if you have a less powerful blender.

2. Pour the pandan mixture through a fine mesh strainer or cheesecloth into a pot, making sure to catch every last drop.

3. Pour the leftover water from cup 3 to pot 3 containing the pandan extract.

4. Sprinkle the agar-agar powder into the pot, stirring well to dissolve.

5. Mix in the sugar, then put the pot over medium heat.

6. Stir the mixture constantly and bring it to a boil. Do this until the agar-agar and sugar are completely dissolved.

7. Lower the heat and simmer for 5 minutes to ensure it is all incorporated well.

8. Place the blended composite into a wide, flat container or a mold, and allow it to adjust to an even temperature—a room temperature, more or less.

9. When set, the jelly can be cut into small cubes or strips.

10. Glasses should be used to serve the jelly, and these should have crushed ice to make the jelly quite cool and refreshing, which it is anyway, but even more so with the ice. A final touch that one might use to make the jelly even cooler and more refreshing is to add a splash of coconut milk, which also pairs nicely with the jelly. But if there’s no coconut milk on hand, then serve the jellies straight up, with ice alone.

Vietnamese Green Jelly Drink From Scratch Recipe Equipment Needed

1. Blender
2. Fine mesh strainer or cheesecloth
3. Pot
4. Measuring cups
5. Spoon for stirring
6. Wide, flat container or mold
7. Knife (for cutting jelly)
8. Glasses (for serving)

FAQ

• What are pandan leaves?Pandan leaves are leaves of the tropical Asian plant. They are known for their unique, sweet aroma. In Southeast Asian cuisine, pandan leaves are often used in cooking and desserts.
• Can I use pandan extract if I can’t find fresh leaves?Certainly, pandan extract can serve as a substitute, yet the flavor might vary a bit. Use it as you would the amount in the ingredient list, and adjust according to your taste preferences.
• Is agar-agar powder the same as gelatin?No, agar-agar is derived from plants and is suitable for vegans, while gelatin is made from animal parts. They serve the same broad purpose in cooking and food preparation, but one is certainly not a substitute for the other in a dish that should be entirely plant-based.
• How long should the jelly set?Let the jelly set in the refrigerator for about 1-2 hours, or until it’s completely firm.
• Can I adjust the sweetness of the drink?For sure! You have the option to add either a greater or lesser amount of sugar to cater to your individual flavor preferences.
• What is the best way to serve this drink?Accompany the jelly with—it really is necessary—crushed ice. This will keep the jelly nice and cold while you eat it. After you have
  crushed some ice (squeeze it in a zip-top bag until it is the size of a jelly cube), get your jelly ready:
  1. Pour jelly into a serving dish.
  2. Plop some coconut milk on top and mix thoroughly.
  3. Layer the dish with crushed ice—really, it is so much better—then serve.
• Can I make the jelly in advance?Absolutely, you have the option to make the jelly as much as two days prior to a given occasion. Its flavor and consistency will remain intact if the jelly is airtight and cool until the moment of serving.

Vietnamese Green Jelly Drink From Scratch Recipe Substitutions and Variations

In the absence of fresh pandan leaves, 1 to 2 teaspoons of pandan extract can serve as a substitute.
Gelatin powder can be used in place of agar-agar powder, but note that it won’t be vegan/vegetarian.
For a version that’s healthier, swap the sugar for 1/3 cup of honey or agave syrup.
To serve, you can use almond milk or soy milk instead of coconut milk, if that suits your dietary preference.

Pro Tips

1. When blending the pandan leaves and water, add a pinch of salt to help extract even more flavor from the leaves, which enhances the taste of the jelly.

2. To ensure the agar-agar powder dissolves completely without clumping, sprinkle it gradually into the liquid while stirring continuously. This step is crucial for achieving a smooth jelly texture.

3. For a more intense pandan flavor, allow the pandan mixture to steep for an extra 15-30 minutes before straining. This enhances the aromatic qualities of the pandan.

4. When cutting the set jelly, dip your knife in hot water before each cut. This helps to achieve clean, smooth edges, and prevents the jelly from sticking to the knife.

5. If using coconut milk for serving, consider slightly toasting the coconut milk with a bit of sugar on low heat to bring out a deeper flavor. Chill it before adding to the jelly for a refreshing contrast.