Pandan Coconut Jelly Cake
Desserts • Singapore
How to Make Pandan Coconut Jelly Cake (Traditional & Healthy Version)
Pandan Coconut Jelly Cake is a beloved Singaporean dessert that captures the essence of local flavors. Found in many kopitiam stalls and hawker centers across Singapore, this treat showcases the aromatic pandan leaf paired with creamy coconut milk, resulting in a vibrant, layered jelly cake that's both visually stunning and delicious. The fusion of Southeast Asian influences and local tastes makes it a staple during festive gatherings and casual afternoon teas. Its origins are rooted in the Peranakan community, where pandan and coconut are prized ingredients. Over the years, the cake has evolved into a fusion dessert, often using healthier adaptations to suit modern dietary needs. The light, refreshing texture and subtle sweetness make it an ideal choice for anyone seeking a guilt-free indulgence. Whether enjoyed after a meal or as a midday snack, the Pandan Coconut Jelly Cake offers a delightful taste of Singapore’s culinary heritage.
Ingredients(for 1 standard slice (approx. 120g), suitable for Singapore dessert portions)
- 6 leaves Pandan leaves (Screwpine leaves (Daun Pandan))
- 1 cup Coconut milk (Fresh or carton (Santan))
- 2 tablespoons Agar-agar powder (Clear agar-agar)
- 2 cups Water (Filtered)
- 3 tablespoons Stevia or monkfruit sweetener (Health-conscious sugar substitute)
- 1/4 teaspoon Salt (Enhances flavor)
- 2 tablespoons Desiccated coconut (Optional garnish) - optional
- 1 tablespoon Corn starch (For smoother texture) - optional
- 1/2 teaspoon Vanilla extract (Optional for fusion flavor) - optional
Instructions
- 1
Wash and cut pandan leaves into small pieces. Blend with 1 cup of water, then strain to obtain fresh pandan juice.
5 minutes
Use a muslin cloth to maximize juice extraction.
- 2
In a saucepan, combine agar-agar powder, remaining water, stevia sweetener, and salt. Stir well.
3 minutes
Ensure agar-agar powder is fully dissolved before heating.
- 3
Bring mixture to a gentle boil over medium heat, stirring constantly. Add pandan juice and continue stirring until the mixture turns fragrant and evenly colored.
5 minutes
Avoid high heat to prevent burning.
- 4
Pour half of the mixture into a cake mold. Chill in the fridge for 5 minutes until slightly set.
5 minutes
Tilt the mold for a layered effect.
Why This Dish is Healthy
This version of Pandan Coconut Jelly Cake is a healthy dessert alternative thanks to its low sugar content and natural, plant-based ingredients. The use of coconut milk delivers beneficial fats without the heaviness of dairy, and agar-agar is high in fiber. Swapping refined sugar for natural sweeteners reduces calories, making it ideal for weight management and diabetic-friendly diets. It’s a light, satisfying dessert with minimal processed components.
Pandan Coconut Jelly Cake is naturally vegetarian and can be easily adapted for vegan diets. Using agar-agar instead of gelatin ensures it's plant-based. Coconut milk provides healthy fats, including medium-chain triglycerides, while pandan contains antioxidants and supports digestion. Choosing stevia or monkfruit sweetener helps reduce sugar content, making it suitable for calorie-conscious eaters. The dessert is low in cholesterol and sodium, and contains essential minerals like potassium and magnesium.
Pro Tips
- 💡Tip 1: Blend pandan leaves thoroughly for maximum aroma.
- 💡Tip 2: Let each layer set before pouring the next to achieve clean lines.
- 💡Tip 3: For a firmer cake, increase agar-agar powder slightly.
Storage & Serving
Store in an airtight container in the fridge for up to 3 days. Best served chilled. Avoid freezing as texture may change.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 120.0 kcal |
