Chilled Pandan and Coconut Jelly with Mung Bean Topping

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A refreshing Vietnamese dessert combining delicate pandan-flavored coconut jelly topped with sweet mung bean paste. This Vietnamese-inspired recipe, ready in about 50 minutes, layers 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.

Ingredients

• 5 large pandan leaves
• 2 cups coconut milk
• 2 cups water
• 2 tbsp agar agar powder
• 1/2 cup sugar
• 1/2 cup yellow mung beans
• 1/4 tsp salt
• 1 tsp vanilla extract

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.