Indulge in the delightful fusion of flavors with this Pandan Jelly Corn Milk recipe – a refreshing and uniquely delicious treat that's perfect for any occasion. Imagine the vibrant green hue of pandan, the creamy sweetness of corn milk, and the satisfying jiggle of homemade jelly all combined into one irresistible dessert. This recipe offers a delightful balance of textures and tastes, creating a truly memorable culinary experience. The fragrant pandan extract lends its unmistakable aroma, beautifully complementing the subtle sweetness of the corn milk, resulting in a dessert that is both sophisticated and approachable.
This Pandan Jelly Corn Milk recipe is surprisingly easy to make, even for beginner cooks. From preparing the pandan jelly to assembling the final delightful treat, each step is clearly outlined to guarantee success. Ready to embark on this culinary adventure and create your own batch of this heavenly dessert? Let's dive into the detailed, step-by-step instructions below!
Tools Needed
- Blender
- Sieve
- Pot
- Measuring cups and spoons
Ingredients
- American Corn (or Glutinous Corn): 4-5
- Condensed Milk
- Jelly Powder: 10g
- Pandan Leaves: 30-40g
- Sugar: 80-100g
- Salt: a pinch
- Water: 500ml (approx.)
Step-by-Step Instructions
Step 1. Prepare the Pandan Jelly and Corn Milk Base
- Grind 30-40g of pandan leaves with 500ml of water. Strain through a sieve and let it rest for 30 minutes to 1 hour. Discard the clear water and keep the essence (approx. 200ml).
- Mix 80-100g sugar, 10g jelly powder, and a pinch of salt. Add to the pandan essence. Let it rest for 30 minutes to 1 hour to allow it to expand.
- Pour the pandan jelly mixture into a pot and cook over medium heat until it boils. Reduce heat to low and simmer for 20-25 minutes.
- Peel, wash, and soak corn kernels in salt water for 10-15 minutes. Separate the kernels from the cob.
- Boil corn kernels in about 500ml water for 20 minutes. Strain the corn water to separate the liquid.
- Blend the corn kernels until smooth.
- Strain the blended corn mixture to remove the pulp. Combine the corn milk with the corn water.
- Stir the corn milk thoroughly to break down any starch that has settled at the bottom of the pot.
- Add sugar (80-120g depending on desired sweetness) to the corn milk. Cook over low heat for 20-25 minutes, stirring continuously. Remove any sugar threads.
- Once the corn milk is thick, add condensed milk (50-150g depending on desired creaminess). Cook and stir for another 2-3 minutes.
Step 2. Cook and Combine Corn Milk and Pandan Jelly
- Turn off the heat and continue stirring for another 5 minutes to cool the mixture slightly. Pour into serving glasses. Allow to cool, then refrigerate for 3-4 hours.
Step 3. Chill and Serve
- Turn off the heat and continue stirring for another 5 minutes to cool the mixture slightly. Pour into serving glasses. Allow to cool, then refrigerate for 3-4 hours.
Step 4. Assemble and Enjoy
- Once the corn milk is chilled and the pandan jelly is set, slowly pour the jelly into the corn milk to create layers. Serve with a wide straw.
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Tips
- For a richer flavor, use coconut water instead of regular water when cooking both the corn and the pandan jelly.
- Choose corn that is neither too young nor too old for the best results. Young corn has less starch, while old corn has too much fiber.
- Pour the jelly mixture slowly to avoid foam.
- Continuously stir the corn milk while cooking to prevent clumping and ensure even cooking.
- Don't make the corn milk too sweet, as it may release water and become watery if stored for a long time.
Nutrition
- N/A
FAQs
1. Can I use canned coconut milk instead of corn milk?
While you can substitute, the flavor profile will change significantly. Corn milk provides a unique sweetness and creaminess that coconut milk doesn't replicate perfectly. It's best to stick with corn milk for the authentic taste.
2. How can I make the pandan flavor stronger?
Use a higher concentration of pandan extract or add a few pandan leaves while simmering the corn milk for a more intense pandan aroma and flavor. Be cautious not to overdo it, as it can become overpowering.
3. Can I make the jelly ahead of time?
Yes! The pandan jelly can be made a day or two in advance. Store it in an airtight container in the refrigerator until ready to assemble the final dessert.
This Pandan Jelly Corn Milk recipe is a delightful treat that perfectly balances creamy sweetness with a refreshing, fragrant twist. Enjoy this simple yet impressive dessert with friends and family, or savor it as a delightful personal indulgence. We hope you enjoy this recipe and that it becomes a new favorite in your culinary repertoire!