Che Thai
Prep
5 min
Serves
8
Skill
Prep
5 min
Serves
8
Skill
Ingredients
Pandan Jelly: 5 pandan leaves1 1/4 cup water2 Tbs raw sugar1/2 tsp agar-agar powderChe Thai: 1/2 cup ripe soft jackfruit 230g canned or fresh longgan 3/4 cup grated young coconut meat 1 cup nata de coco, strained2 1/2 cups So Good Oat Unsweetened Liquid from the nata de coco (optional, sweeten to taste)Crushed ice (optional)
Nutrition per serving
460 kJ
energy kj
3 g
protein
0.6 g
saturated fat
1 g
dietary fibre
22 g
carbohydrate
17 g
sugars
46 mg
sodium
Method
Pandan Jelly:
- Place the pandan leaves and water in a blender and blend until smooth.
- Strain with a cheesecloth or fine mesh strainer.
- Place into a small pot, and bring to a boil then simmer for 10 minutes.
- Mix in the agar-agar powder and whisk well, simmer for 1 minute.
- Transfer to a glass or stainless container and chill for 1 hour.
- Cut into small cubes once set.
- Mix all the ingredients together with the firm pandan jelly and place in the fridge to chill.
- Serve chilled or over crushed ice.
Pandan Jelly: 5 pandan leaves1 1/4 cup water2 Tbs raw sugar1/2 tsp agar-agar powderChe Thai: 1/2 cup ripe soft jackfruit 230g canned or fresh longgan 3/4 cup grated young coconut meat 1 cup nata de coco, strained2 1/2 cups So Good Oat Unsweetened Liquid from the nata de coco (optional, sweeten to taste)Crushed ice (optional)
Nutrition per serving
460 kJ
energy kj
3 g
protein
0.6 g
saturated fat
1 g
dietary fibre
22 g
carbohydrate
17 g
sugars
46 mg
sodium
Pandan Jelly:
- Place the pandan leaves and water in a blender and blend until smooth.
- Strain with a cheesecloth or fine mesh strainer.
- Place into a small pot, and bring to a boil then simmer for 10 minutes.
- Mix in the agar-agar powder and whisk well, simmer for 1 minute.
- Transfer to a glass or stainless container and chill for 1 hour.
- Cut into small cubes once set.
- Mix all the ingredients together with the firm pandan jelly and place in the fridge to chill.
- Serve chilled or over crushed ice.