Chilled Pandan and Coconut Jelly with Mung Bean Topping

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing Vietnamese dessert combining delicate pandan-flavored coconut jelly topped with sweet mung bean paste. This vietnamese-inspired desserts ready in about 50 minutes layers large pandan leaves, coconut milk, water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 Vietnamese cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 5 large pandan leaves and tie into a knot. In a saucepan, combine 2 cups water and pandan leaves, bring to a boil, then simmer for 10 minutes to infuse pandan flavor. Remove leaves and discard.
  2. Step 2: Add 2 cups coconut milk, 1/2 cup sugar, and 2 tbsp agar agar powder to pandan water. Whisk well and bring to a boil over medium heat, stirring constantly until agar agar dissolves completely (about 5 minutes).
  3. Step 3: Remove from heat and stir in 1 tsp vanilla extract. Pour mixture into a shallow container and refrigerate for at least 3 hours until set.
  4. Step 4: Meanwhile, rinse 1/2 cup yellow mung beans and soak for 2 hours. Drain and steam or boil mung beans until soft (about 20 minutes). Mash mung beans with 1/4 tsp salt and 1 tbsp sugar to form a sweet paste.
  5. Step 5: Once jelly is set, cut into small cubes. Serve chilled jelly topped with spoonfuls of mung bean paste for a cool, sweet finish.

Equipment for this recipe

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Frequently asked questions

How long does Chilled Pandan and Coconut Jelly with Mung Bean Topping take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Chilled Pandan and Coconut Jelly with Mung Bean Topping?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Chilled Pandan and Coconut Jelly with Mung Bean Topping?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chilled Pandan and Coconut Jelly with Mung Bean Topping for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chilled Pandan and Coconut Jelly with Mung Bean Topping?

Vietnamese desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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