How to make Pandan jelly is easy and is a delightful and refreshing Southeast Asian dessert that is perfect for cooling off on a hot day, adding to desserts, and making bubble drinks elevated. The captivating, vanilla like aroma and vibrant green color of pandan leaves make this dessert not only delicious but also visually appealing. Here’s a guide on how to make pandan jelly at home, from scratch with real pandan leaves. This pandan jelly recipe is vegan using agar-agar, and there is also a gelatin variation included!
Updated on February 14, 2026
Table of contents
Pandan jelly is sophisticated with a fragrance that is unmistakable and also a bit indescribable. Growing up Filipino, pandan was a common flavor and aroma in desserts and foods at every Filipino party, used to fragrance rice, and more.
It’s vanilla, floral, and grassy all together.
Once mixed with sweetened milks, coconut, and in other desserts and drinks you will be taken back to the Philippines or somewhere tropical where pandan is loved.
What is Pandan Jelly
Pandan jelly, also known as “cendol,” is a Southeast Asian dessert with a delightful flavor and a visually appealing, grassy green color, derived from the use of fresh pandan leaves (screwpine leaves).
The taste of pandan jelly is unique, with a subtly sweet and fragrant flavor imparted by the pandan leaves.
The aroma lends to the flavor of pandan that is subtle and very aromatic…with notes of floral, nutty, vanilla, and vegetal.
Calories in Pandan Jelly
In terms of calories, pandan jelly’s calorie content can vary depending on factors like serving size and additional ingredients such as coconut milk and palm sugar.
However, it is generally considered a relatively light dessert and healthy.
A nice drizzle of condensed milk takes fresh made pandan jelly to a new level of refreshing and rich in tropical essence. Adding sweetener also balances the herbal, slight bitter of pure pandan extract.
Uses in Recipes
Culinarily, pandan jelly can be served as a standalone dessert, often with additional coconut milk and palm sugar syrup for extra flavor.
- It can also be incorporated into other desserts like buko pandan, pandan desserts like chiffon cake and madeleine cookies.
- Pandan can be served alone, sweetened with condensed milk or sugar as a refreshing and cooling dessert.
- Find this jelly in many icy drinks across Asian cafes all over the world.
- Use as a topping for shaved ice and other sweet treats, adding a unique tropical twist to various culinary creations.
Since pandan jelly is not sweet and delivers a lot of delicious fragrance, it complements well with sweetened ingredients.
It reminds me of ai yu jelly…another jelly that works so well in icy dessert drinks or bingsu when balanced with sweet milks and creamy mixtures.
Other jellies I love are:
Ingredients
- 15 long pandan leaves – green part, mature, fresh leaves only
- 2 cups water for pandan extract
- 3 cups water for pandan jelly
- 4 tsp agar agar
- 1/2 tbsp sugar
Equipment
- Saucepan
- Whisk
- Container – to set the jelly
Instructions:
- Prepare the Pandan Extract:
- Chop the pandan leaves into small pieces and blend them with 2 cups of water until smooth.
- Place a strainer over a bowl and pour the blended pandan mixture into the strainer.
- Use a spoon to press out as much juice as possible. Strain several times and use a filter or cheesecloth to ensure no leaf fibers are in the extract. Set the pandan extract aside.
- Prepare the Pandan Jelly Mixture:
- In a saucepan, boil water.
- Add the agar agar and stir for at least one minute, until the agar agar is completely dissolved.
- Add the pandan extract. Remove from the heat and allow to set in the refrigerator for a 2-3 hours until firm.
Gelatin: You can use gelatine powder. Use 2.5 tsp for every 1 cup of pandan extract mixture. Pour 1/4 cup of pandan extract mixture with the gelatin in a bowl or mold and whisk. Then heat 3/4 cup pandan extract mixture and add that to the bloomed gelatin. Dissolve and whisk for five minutes then set in the refrigerator.
Add Ins and Variations
Make Pandan Jelly Strands:
- Prepare a bowl of iced water.
- Once the mixture has thickened, remove the saucepan from the heat.
- Pour the jelly mixture into a large holed colander or a cendol mold with large holes, directly into the iced water, to form jelly strands. If using a colander, use a spoon to press the mixture through the holes.
- Gelatin: You can use gelatine powder. Use 2.5 tsp for every 1 cup of pandan extract mixture. Pour 1/4 cup of pandan extract mixture with the gelatin in a bowl or mold and whisk. Then heat 3/4 cup pandan extract mixture and add that to the bloomed gelatin. Dissolve and whisk for five minutes then set in the refrigerator.
Best Tips for How to Make Pandan Jelly
- Use fresh made pandan extract or quality pandan extract you have bought from the store if necessary. When using fresh pandan leaves, blend and strain thoroughly to avoid fibrous texture. If using extract, choose a natural pandan extract for the best flavor and color. Too much extract can make the jelly taste artificial.
- Dissolve the agar or gelatin completely. Make sure the agar-agar powder or gelatin is fully dissolved before pouring into molds.
- Undissolved powder can cause a grainy texture, uneven setting, or cloudy appearance. Simmer gently and stir continuously.
- Do not overboil or else you hurt the integrity of the agar agar and do NOT boil gelatin. Once fully dissolved, avoid boiling too long. Overheating can affect the texture and reduce the fresh pandan aroma. Keep it at a gentle simmer only.
- Strain for a smooth finish. For extra smooth pandan jelly, strain the mixture before pouring into molds. This removes bubbles and any small bits of pandan leaf.
- Let it cool before refrigerating or do not cover. Allow the jelly to cool slightly at room temperature before placing it in the fridge. This prevents condensation and improves texture.
- Adjust sweetness to taste. If serving with coconut milk or syrup, slightly reduce the sugar in the jelly to balance flavors.
How to Serve Pandan Jelly
- With coconut milk. Drizzle chilled pandan jelly cubes with sweetened coconut milk for a classic Southeast Asian dessert.
- Over crushed ice. Add pandan jelly to shaved ice with condensed milk for a refreshing summer treat.
- In halo-halo or as a halo halo ingredient. Pandan jelly makes a beautiful addition to Filipino halo-halo for extra fragrance and color.
- With fresh fruit. Serve with mango, lychee, or jackfruit for a tropical dessert bowl. Try adding it to che thai for a fruit salad with chewy textures and sweet milks.
- In layered dessert cups. Layer pandan jelly with coconut cream or ube for a beautiful party-ready dessert.
- As a light after-dinner dessert. Simply cut into cubes and serve chilled. It is naturally refreshing and not too heavy.
FAQs About How to Make Pandan Jelly
What is pandan jelly made of?
Pandan jelly is typically made with pandan extract or fresh pandan leaves, sugar, water, and agar-agar powder or gelatin. Some versions include coconut milk for a creamy variation.
Is pandan jelly made with agar or gelatin?
Traditionally, agar-agar is used because it sets firmly at room temperature and gives a clean, firm texture. Gelatin creates a softer, more wobbly jelly. For authentic texture, agar is preferred in the Philippines.
Why didn’t my pandan jelly set?
Common reasons include not using enough agar or gelatin, the powder not fully dissolving, incorrect measurement ratios, or using too much liquid. Make sure to follow the correct ratio of agar to liquid.
Can I use fresh pandan leaves instead of extract?
Yes. Blend fresh pandan leaves with water and strain thoroughly. Fresh pandan provides a more natural aroma but may produce a lighter green color.
How long does pandan jelly last in the fridge?
It will stay fresh for four days when stored in an airtight container in the refrigerator.
Can pandan jelly be made vegan?
Yes. When using agar-agar instead of gelatin, pandan jelly is naturally vegan.
This recipe will allow you to experience the delightful flavors and fragrant aroma of pandan in a traditional Southeast Asian dessert. Whether you’re looking to impress guests or simply satisfy your own cravings, pandan jelly is a wonderful choice.
All Natural Pandan Jelly Recipe
Equipment
- saucepan
- Container – to set the jelly
Ingredients
- 15 long pandan leaves – green part mature, fresh leaves only
- 2 cups water for pandan extract
- 3 cups water for pandan jelly
- 1/4 cup fresh pandan extract or 4 drops pandan essence
- 4 tsp agar agar
- 1/2 tbsp sugar
Instructions
Prepare the Pandan Extract:
- Chop the pandan leaves into small pieces and blend them with 2 cups of water until smooth.15 long pandan leaves – green part, 2 cups water for pandan extract
- Place a strainer over a bowl and pour the blended pandan mixture into the strainer.
- Use a spoon to press out as much juice as possible. Strain several times and use a filter or cheesecloth to ensure no leaf fibers are in the extract. Set the pandan extract aside.
Prepare the Pandan Jelly
- In a saucepan, boil water.3 cups water for pandan jelly
- Add the agar agar and stir for at least one minute, until the agar agar is completely dissolved.4 tsp agar agar, 1/2 tbsp sugar
- Add the pandan extract. Remove from the heat and allow to set in the refrigerator for a 2-3 hours until firm.1/4 cup fresh pandan extract
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