HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
Another little tip to get the layers to stick together is to use a toothpick to scratch shallow lines on the surface of the bottom layer. With this you don't have to get that fine balance between just set and too set. The liquid seeps into the shallow lines and fuses together much better
Made this and my mom loved it! I use to buy this in the Vietnamese stores and they are expensive $4 for a small container! Making this saves me money! Thanks Pai!
Thanks so much for your wonderful videos. I'm in Sydney (Australia) and have loved experimenting at home with these. I've just recently made the coconut jelly, but I didn't have the pandan. Instead, I put some vanilla extract in the coconut milk layer, and a cinnamon quill in the coconut water layer. Very subtle flavours, and very enjoyable! :)
I tried this dessert. I wasn't able to find agar agar so I used gelatin powder, instead, and it turned out just fine. I just soooo love the taste. It was a big hit with my family. Thanks, Pailin.
@@saloni6597the strenght of gelatin varies by brand, so it is best to look up the brand recommendations. Learned this the hard way when trying to make 'caviar pearls'- spherification.
Hi Pailin, I made your coconut jello duo and I made with the pandan juice. I forgot to use the fork to get rid of the bubbles but it came out fabulous. Thanks so much for the presentation, looking forward to more of your recipes.
Thank you so much. I had made a clear coffee and coconut milk layered dessert, much like you layered this dessert, but I was craving the salty tasting coconut cream layer with pandan jelly from the supermarket basement of Central in Bangkok. Now I know how to make it - simply add salt! I love your directions which are spot on at the right moment.
i added more pandan leaf and blended the mixtures and strained. i also added chopped fresh coconut meat. SO GOOD. the aroma from the pandan is amazing!
I"m so deeply attracted by Thai Desserts even i have not tasted any. So colourful (natural colours), lots of coconuts, mango and Tapioca etc. Thank you for the recipe. Is there any substitute for pandan leaves.
WOW 😯 so beautiful and wonderful Coconut jelly 💕 duo recipe by the great Chef Pailin's kitchen.Perfect presentation good create good taste mouth watering good texture nice color good texture tender crunchy.Thanks for your dedication and hard work that will be appreciated.God bless you and your family always with Good health Good luck and happiness 🌷❤️👍😘
I just stumbled on your vlog and I really enjoy your videos. I also bought your book. I can tell that you have put a lot of work and preparation into your cooking and videos. The instructions and background information are very clear and useful. The length of the videos and instructions are just right...not too long and not too short. I wish that we were more educated in Thai food when we went to Bangkok because that would have made our trip so much more enjoyable.
A little info -- 'Pandan' leaves is Screwpine Leaves. It's called 'Kewra' in India -- Kay-o-raa. We get extract of Kewra in bottles. And we use it pretty much in every sweet and some rice & meat dishes in India. You guys can always check the Indian stores for Kewra extract or essence. But it is highly concentrated with strong aroma, so used 3-4 drops.
Even I thought so in the beginning. However, they are not exactly the same. They belong to the same family. Please refer to these two. 1) Kewra - gernot-katzers-spice-pages.com/engl/Pand_odo.html 2) Pandan leaf/ Rampe - gernot-katzers-spice-pages.com/engl/Pand_ama.html
i love this dessert, Pilipino version is (MAJA BLANCA) i used the purple Yam (ube) as the cultural term name (MAJA UBE) & sprinkle it with young shreeded coconut in between layers, & topped it out with toasted coconut or coconut reduction separating the oil called (LATIK), is so excellent dessert accompanied topped with ice cream & lady finger cracker or biscuit used for Tiramisu,. Thanks for Sharing,.
Could we also dip in sugar if it the coconut water isn’t very tasty? Or make a panden leaf-coconut milk/water sauce or whatever we want to call it to dip the jelly in? BTW: SAS-ASMR sent me and i am a new subscriber!
There's really no substitute to pandan (also known as screwpine) leaves. I personally find it overpowering and very sure in this recipe the coconut flavour can't be tasted. Nevertheless your alternatives are pandan essence (like vanilla essence) or coconut essence, probably found in a bake or cake supply shop or online. What I do is use brown sugar or palm sugar mixed with coconut water for a more intense taste. Chilled. Yum!
im thai too i live in switzerland and im gonna go to thai ^land in 2 or 1 week when i have vacation from school so yeah its so cool but i cant speak thai thaat well cuse im 9 so yeah !
I clicked BC it was so beautiful! I'm not planning a wedding but I immediately thought that would make such a great food piece at a special event like that ✨😍
(agar agar)....could use white gelatin powder cz it comes frm agar agar ....gelatin bar nor gelatin powder comes frm agar agar ( halamang dagat).... but still prepare to maja blangka which is very yummy ..than gulaman desert😊😊😊😊
Thanks so much for the video. I tried the one layer and it turned out great. My wife couldn't believe I made it. I will try the two layers next time. Take care.
SAS ASMR got me here with the papaya salad. Now I’m on a binge. Great content! Now I’ve got to figure out how to get all these ingredients fresh to small town USA.
My mom make this all the time, and she found out that the brand Savoy coconut cream make layers automatically appear once its cool. Like the richness of the cream float on top while the clear layer stay in the bottom. I do love it when its made entirely frm coconut juice.
I keep it COVERED and on the LOWEST heat setting on the stove so it stays hot but doesn't evaporate. No need to stir. More info on this in written recipe.
I am fortunate to be in Singapore and I simply cannot emphasize that using freshly squeezed coconut milk and obtaining coconut water direct from a young coconut makes a huge difference. And without pandan leaves, forget about the whole thing as well. Coconut + pandan is the ultimate combo for everything we cook in Southeast Asia.
My mom used to make this when I was younger, and I hated it. But now that I've grown up, I miss it? I didn't learned back then how ungrateful I was and instead of learning by watching how my mom did it, now I'm learning here on youtube.
daveheel it's not really a flavour. More to aroma. The pandan leaf give something in between grassy-vanilla aroma. Not only in desserts, Malaysia people use this leaf to cook coconut rice. Get some of pandan leaf if possible. It really give fresh aroma in cooking
Just tried this recipe and followed the exact instructions! Turned out fine overall but had some hiccups along the way, would appreciate it if anyone can comment on these: - my agar agar was unable to set in a glass cake shaped pan even after leaving it in the fridge for 30 minutes, it was still so watery. Decided it could not work this way and transferred the liquid to a smaller square sized container, which was able to set nicely within 8 minutes - the coconut milk agar agar layer tasted really grainy and powdery, was hoping for a smooth texture, not sure what went wrong or was the texture supposed to be this way? Also my suggestion would be to cut back to 3 tablespoons of sugar instead of 5 for your coconut milk mixture, it was overly sweet for someone like me who prefers low sugar. Thank you Hot Thai Kitchen for this recipe!
I am not sure but I think all your agar agar powder might not be dissloved into water making some remaining powder texture. Since agar agar powder is used to settle the liquid; if some of them is not completely dissolved; the liquid part would be more diffcult to settle / be too soft / or even too watery.
omg, I'm so so so into your smile and your personality - vibrant, uplifting and funny all at a sudden :) even though I sometimes don't need the recipe, I love to turn on your vids to find some smile :) thank you for both the great recipes and the spreadable vibe :D
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
Pailin's Kitchen hi can you make khanom chun please?
wow awsome
Hello,is it necessary to put pandan leaves ..any alternative?
Hi Pai and Adam! Emmymade in Japan made a smooth PB&J recipe using your recipe here and she gracefully included the link in this video. :)
How much agar powder do you use?!
Here from SAS-ASMR! new subscriber ;)
Me too 😁
Me too 😄😄😄
yup
Me too
Same
Another little tip to get the layers to stick together is to use a toothpick to scratch shallow lines on the surface of the bottom layer. With this you don't have to get that fine balance between just set and too set. The liquid seeps into the shallow lines and fuses together much better
Good to know! Thanks!
That's smart lol thanks 👍🏼
Thanks
Great tip. Thanks
Great idea 💡 thank you .
SAS got me here too
I want coconut and mango vido
Blossom Mascarenhas click on the links and then you click on the first video and the first link in THAT video should be the mango video :>
NINNE ASMR got me here 😂😂😂😂😂
my grandma makes these with fresh coconut juice and lets it set back in the coconuts. they're fresh and are a GREAT summer treat
Ahh, I love this! In Singapore growing up, Thai restaurants often had this with little strips of young coconut meat in the clear layers.
bubbyheart
+Nat Nonthanasin abdul
Made this and my mom loved it! I use to buy this in the Vietnamese stores and they are expensive $4 for a small container! Making this saves me money! Thanks Pai!
Thanks so much for your wonderful videos. I'm in Sydney (Australia) and have loved experimenting at home with these. I've just recently made the coconut jelly, but I didn't have the pandan. Instead, I put some vanilla extract in the coconut milk layer, and a cinnamon quill in the coconut water layer. Very subtle flavours, and very enjoyable! :)
very clear tutorial .... i understand evry details. lovely
Love your instructions and accent bcoz it's clear,easy to understand.noted down your recipe,thanks a lot
am I the only one who came here from SAS-ASMR
Wow thank you so much people for the likes
me too!
Me too
ROYAL SLIMEY UNICORNzzz you not the only one
ROYAL SLIMEY UNICORNzzz ME TOOO
Me too
I’m so happy to find this recipe. This is my childhood favorite dessert.
I tried your this recipes with only 2 layers ,it turns out so perfect. thank you
I tried this dessert. I wasn't able to find agar agar so I used gelatin powder, instead, and it turned out just fine. I just soooo love the taste. It was a big hit with my family. Thanks, Pailin.
Nimfa Baroma hey did you use the same quantity of gelatine as she used agar agar in the video?
@@saloni6597the strenght of gelatin varies by brand, so it is best to look up the brand recommendations. Learned this the hard way when trying to make 'caviar pearls'- spherification.
Hi Pailin, I made your coconut jello duo and I made with the pandan juice. I forgot to use the fork to get rid of the bubbles but it came out fabulous. Thanks so much for the presentation, looking forward to more of your recipes.
Super and your english esiyer to understand realy good job
Thank you so much. I had made a clear coffee and coconut milk layered dessert, much like you layered this dessert, but I was craving the salty tasting coconut cream layer with pandan jelly from the supermarket basement of Central in Bangkok. Now I know how to make it - simply add salt! I love your directions which are spot on at the right moment.
Looks so beautiful...amazing. Thanks for sharing the recipe Pailin.
i added more pandan leaf and blended the mixtures and strained. i also added chopped fresh coconut meat. SO GOOD. the aroma from the pandan is amazing!
anyone else here from SAS-ASMR?
hey✋
Bow Gamer yeppp
Meee
Bow Gamer me
Me
A love agar agar and coconut I will try this next time and post it to my channel
Your English pronounciation is absolutely good among Thai people 🤗
My mom used to make this all the time! It's something about the texture that makes it soo addictive. Love this!
Made it and it turned out great! Thanks for the recipe!
good video, here you show us that your cooking process is not always smooth and it convince me that i can also make this recipe. thank you
wow !!.
Looks so appetizing
Beautiful recipe
I"m so deeply attracted by Thai Desserts even i have not tasted any. So colourful (natural colours), lots of coconuts, mango and Tapioca etc. Thank you for the recipe. Is there any substitute for pandan leaves.
Just leave it out. Pandan leaves give aroma to the dessert, nor flavor.
@@bend.6091Thank you
Yum! Dessert from my childhood also! Love your video!!
WOW 😯 so beautiful and wonderful Coconut jelly 💕 duo recipe by the great Chef Pailin's kitchen.Perfect presentation good create good taste mouth watering good texture nice color good texture tender crunchy.Thanks for your dedication and hard work that will be appreciated.God bless you and your family always with Good health Good luck and happiness 🌷❤️👍😘
thanks your explanation is very clear.
I just stumbled on your vlog and I really enjoy your videos. I also bought your book. I can tell that you have put a lot of work and preparation into your cooking and videos. The instructions and background information are very clear and useful. The length of the videos and instructions are just right...not too long and not too short. I wish that we were more educated in Thai food when we went to Bangkok because that would have made our trip so much more enjoyable.
Thank you :) And you can always go back to Thailand again with your new knowledge!
This one is the best, very balanced in color.
Looks delicious :) if you place the pan in hot water for about 15-30 seconds, it will come out of the pan with no hesitation :)
Thanks! :)
"Mm
Paulie's Ki1tchen
Shadi me mithai ki jagh ye rakh sahkte hai
You are truely genius I love your presentation
A little info -- 'Pandan' leaves is Screwpine Leaves. It's called 'Kewra' in India -- Kay-o-raa. We get extract of Kewra in bottles. And we use it pretty much in every sweet and some rice & meat dishes in India. You guys can always check the Indian stores for Kewra extract or essence. But it is highly concentrated with strong aroma, so used 3-4 drops.
Rongdhonu Gaan
Rongdhonu Gaan
Thank you!
Even I thought so in the beginning. However, they are not exactly the same. They belong to the same family. Please refer to these two.
1) Kewra - gernot-katzers-spice-pages.com/engl/Pand_odo.html
2) Pandan leaf/ Rampe - gernot-katzers-spice-pages.com/engl/Pand_ama.html
I saw pandan in front of my Indian friend's house, she doesn't know how to use it. Lol
I am Tamilian from Burma... I love it... It's too too tooo yummy.... Trust me😭😭
ปกติดูแต่ชาเเนลต่างชาติ เพิ่งมาเห็นว่าคนไทยทำด้วย ชอบครับ เพลินเวลาดูได้ฟังภาษาด้วย
it is very good, I will try it
i love this dessert, Pilipino version is (MAJA BLANCA) i used the purple Yam (ube) as the cultural term name (MAJA UBE) & sprinkle it with young shreeded coconut in between layers, & topped it out with toasted coconut or coconut reduction separating the oil called (LATIK), is so excellent dessert accompanied topped with ice cream & lady finger cracker or biscuit used for Tiramisu,. Thanks for Sharing,.
I live in Vegas, this City has a lots of Oriental market just name your nationality market, i will guide you where they at..
Cesar Caoili ku
Cesar Caoili u
Oh I know that recipe too, that is my favorite. I'm a Filipino, also!
年糕
Love all your Dessert😍. Very professional presentation❤️. Love Thai Dessert💋.
Could we also dip in sugar if it the coconut water isn’t very tasty?
Or make a panden leaf-coconut milk/water sauce or whatever we want to call it to dip the jelly in?
BTW: SAS-ASMR sent me and i am a new subscriber!
Unique one desert , loved it the way you described it was trully so much helpfull .
With what to substitute pandas lead? It’s definitely not available in Finland :)
There's really no substitute to pandan (also known as screwpine) leaves. I personally find it overpowering and very sure in this recipe the coconut flavour can't be tasted. Nevertheless your alternatives are pandan essence (like vanilla essence) or coconut essence, probably found in a bake or cake supply shop or online. What I do is use brown sugar or palm sugar mixed with coconut water for a more intense taste. Chilled. Yum!
Wow...very yummy dessert.......
It looks like if Ikea were to sell a dessert line.
Foreva you gon do blah blah blah Cardi: Foreva
Hi Pailin! Always like your recipes. Practical and delicious. Keep cooking!
do all markets have the ingredients you mention or do i have to go to like a asian market?
Go to an Asian market.
im thai too i live in switzerland and im gonna go to thai ^land in 2 or 1 week when i have vacation from school so yeah its so cool but i cant speak thai thaat well cuse im 9 so yeah !
princeofdarknessxyz1
Ratchadaporn Cahenzli
Which store in Vancouver?
Mam u r really sweet like ur recipes...the way u explain is just really easy way....
I clicked BC it was so beautiful! I'm not planning a wedding but I immediately thought that would make such a great food piece at a special event like that ✨😍
Love your explanation. Great job
(agar agar)....could use white gelatin powder cz it comes frm agar agar ....gelatin bar nor gelatin powder comes frm agar agar ( halamang dagat)....
but still prepare to maja blangka which is very yummy ..than gulaman desert😊😊😊😊
Can you please type correctly? Kind of difficult to read, sorry.
Hi! One question, can I use water instead of coconut juice?
Va Sonyka It would taste bland just like water. lol
Sister i made mango . Coconut jelly .Super.very taste.thanks
I came here from SAS ASMR. Great video!!
Thanks so much for the video. I tried the one layer and it turned out great. My wife couldn't believe I made it. I will try the two layers next time. Take care.
Omg that looks so yummy
Ya
SAS ASMR got me here with the papaya salad. Now I’m on a binge. Great content! Now I’ve got to figure out how to get all these ingredients fresh to small town USA.
Ooh yummy...
ใส่น้ำแดงเฮลบลูบอย ก็ so good ka.👏👏👏😍
That's a stunning looking desert. So clean and pristine.
Wow! very testy desert !!
Can you make this with vodka? so use less coco water or more agar agar and vodka? Would be great for parties!
Sure!
vodka? sounds strange but may taste nice :))
Use white rum.
That's what a Jell-O shot is.
Made this with gelatin. Took a lot less time. Looks awesome.
salahhe Sali ... I tried it with gelatin but the layers got muddled and weren’t in defined layers. Any tips ?!!!
This is simply beautiful!!!
peterstang
Hi, thanks for all the recipes. I like watching your channel as you are so natural and real on camera !!
My mom make this all the time, and she found out that the brand Savoy coconut cream make layers automatically appear once its cool. Like the richness of the cream float on top while the clear layer stay in the bottom. I do love it when its made entirely frm coconut juice.
sweetpuppy120489 i
I love your videos and your humor 😆
your presentation is super mam...going to try it not sure it will come out so well
Treasa Bastin t
Great going to try it you are great at instructions
I love your video. Please advise me where did you get your a small heat stove? It's so cute, I want to buy. Thank you in advance☺️
you can get at any Asian market.
So glad I found your channel, loving it! :D Binge watching! Awesome tips on agar agar. :D
ohhh I love this recipe...💝💝💝💝💝💝💝💝💝
Hi Pailin.I allays love your shows.Thanks
question: while you are cooling the agar agar in the fridge, what do you do with the liquid in the pan? do you keep stirring it on the stove?
I keep it COVERED and on the LOWEST heat setting on the stove so it stays hot but doesn't evaporate. No need to stir. More info on this in written recipe.
Thank you :)
H
I am fortunate to be in Singapore and I simply cannot emphasize that using freshly squeezed coconut milk and obtaining coconut water direct from a young coconut makes a huge difference. And without pandan leaves, forget about the whole thing as well. Coconut + pandan is the ultimate combo for everything we cook in Southeast Asia.
My mom used to make this when I was younger, and I hated it. But now that I've grown up, I miss it? I didn't learned back then how ungrateful I was and instead of learning by watching how my mom did it, now I'm learning here on youtube.
One of my favorite dishes growing up. Tastes like childhood. Way better than JELLO.
omg it looks so symmetrical 😊
Love from Thailand ❤️❤️
what flavor does the pandan leaves give?
Like a jasmine rice but quit stronger. It always used in Thai desserts.
daveheel it's not really a flavour. More to aroma. The pandan leaf give something in between grassy-vanilla aroma. Not only in desserts, Malaysia people use this leaf to cook coconut rice. Get some of pandan leaf if possible. It really give fresh aroma in cooking
Nurul 'Aqilah ;
Helloooo...Made this for a work event and it was such a hit! Thanks for the recipe!
i love your recipe.can vegetarians use agar agar powder.
if the only ingredient is agar then yes. Agar is made from seaweed, so it's vegan
+Daniel Donoghue thanks
I'll be trying this tomorrow
is pandan leaf compulsory to use
No, you can leave it out.
im thai too! i can speak thai too but im still yuoung so yeaa im pretty much 9 years so yeah cool !
Golden Daffodil But the fragrance from pandan leaves make all the difference....sorry !!
will make this tomorrow!
Can you please make Crispy pork with chinese broccoli? Thank u
The dish & you, both are awesome!!
Hello. Your dessert looks delicious. I have a question, where did you get the Pandan leaf?
Asian super market.
What an easy recipe to follow the only thing is we dont have here is the Pandan leaf what is another alternative?
Im here from SAS-ASMR
Yo también! Un saludo de Márquez a Marquez
Yass
I saw ur reply on go away.hey dont leave
You are a scientist and an artist!
no offense but who took you as wife is damn lucky.
tomjamapz that's a compliment, I don't think she would feel offended...
damn right
tomjamapz how is that offensive?
@@ibleedcum what if she is a lesbian. She probably would find it offensive then.
Sharee Horne umm if she was married to a women she would still be called a “wife”
Great Recipe
Hi!!! I from Malaysia........I love to watch you making food....so best!!!!......its not bored at all
Just tried this recipe and followed the exact instructions! Turned out fine overall but had some hiccups along the way, would appreciate it if anyone can comment on these:
- my agar agar was unable to set in a glass cake shaped pan even after leaving it in the fridge for 30 minutes, it was still so watery. Decided it could not work this way and transferred the liquid to a smaller square sized container, which was able to set nicely within 8 minutes
- the coconut milk agar agar layer tasted really grainy and powdery, was hoping for a smooth texture, not sure what went wrong or was the texture supposed to be this way?
Also my suggestion would be to cut back to 3 tablespoons of sugar instead of 5 for your coconut milk mixture, it was overly sweet for someone like me who prefers low sugar.
Thank you Hot Thai Kitchen for this recipe!
I am not sure but I think all your agar agar powder might not be dissloved into water making some remaining powder texture. Since agar agar powder is used to settle the liquid; if some of them is not completely dissolved; the liquid part would be more diffcult to settle / be too soft / or even too watery.
Finally today I received your cook book from Amazon. I was so happy and look forward to try out.
Yaaaaayyyy! :)
Trying this but my "dish" is the coconut itself! Let's see how it turns out
omg, I'm so so so into your smile and your personality - vibrant, uplifting and funny all at a sudden :) even though I sometimes don't need the recipe, I love to turn on your vids to find some smile :) thank you for both the great recipes and the spreadable vibe :D
Sas brought me here like if you in the gaaaaaaaang🔥🔥🙏🙏✌