PANDAN AND COCONUT JELLY

It’s been awhile since I posted something sweet here at Kawaling Pinoy so today, let me introduce you to a layered pandan and coconut jelly called Wun Gati Bai Tuey. This refreshing dessert is really more Thai than Filipino but since it includes ingredients and flavors that are common in Philippine cooking such as pandan, coconut and agar-agar, I am sure you will find delight in it as well.

 As it was late last night when I prepared this gelatin, I went pretty basic and simply dumped the gelatin mixtures one over the other in a baking dish. You can certainly amp up presentation by using gelatin molds, shaping with cookie cutters or adding more layers. Have fun!

1. In a mold or baking dish, pour the coconut layer. Allow to set. When firm to touch, pour pandan layer on top. Allow to cool and set completely. Remove from mold and cut into desired shapes.

1. In a bowl, combine clear agar-agar bars and water. Soak for about 30 minutes.
2. In a pot over medium heat, bring mixture to a boil, sitrring regularly, until agar-agar melts. Add sugar and stir until dissolved. Add coconut milk and continue to cook for about 10-15 minutes. Remove from heat and pour into a mold or baking dish.

1. In a bowl, combine green agar-agar bars, water and coconut juice. Soak for about 30 minutes.
2. In a pot over medium heat, bring mixture to a boil, sitrring regularly, until agar-agar melts. Add sugar and stir until dissolved. Add pandan extract and stir to combine. Continue to cook for about 10-15 minutes. Remove from heat and pour over coconut layer.