Thailand Wun Gati Bai Tuey (Pandan Coconut Jelly)
Wun gati bai tuey, or pandan coconut jelly, is a delightful Thai dessert that combines the creamy richness of coconut milk with the fragrant, herbal aroma of pandan leaves. This dessert is made by blending coconut milk, pandan juice extracted from fresh pandan leaves, sugar, and agar-agar (a plant-based gelatin). The mixture is heated until smooth and then poured into molds to set into a firm, wobbly jelly. The pandan juice not only infuses the dessert with its distinctive flavor but also gives it a beautiful green color that is as appealing as its taste. Wun gati bai tuey is often served chilled, making it a refreshing treat, especially in Thailand’s warm climate. This dessert reflects Thai cuisine’s skillful use of natural ingredients to create simple yet elegant dishes that delight the senses.
Recipe Servings: 12
Ingredients
- 5–10 pandan leaves, cut into 1-inch (2.5-cm) pieces
- 4½ cups (1,065 ml) water, divided
- 1½ Tbsp (22.5 g) agar-agar powder
- 1½ cups (300 g) sugar
- 2 cups (473 ml) coconut milk
Directions
- Place pandan leaves and ½ cup (118 ml) water in a blender and puree.
- Strain mixture, discarding the solids and reserving the pandan juice. Set aside.
- Place agar-agar powder and remaining 4 cups (946 ml) water in a saucepan.
- Bring mixture to a gentle boil and cook for about 10 minutes, stirring occasionally.
- Add sugar, stirring until it dissolves.
- Reduce heat to low.
- Transfer 2 cups (473 ml) of the agar-agar mixture to a bowl.
- Add pandan juice to the bowl, stirring to combine.
- Pour mixture from bowl into a glass baking dish and chill it in the refrigerator until hardened.
- Add coconut milk to the saucepan on stovetop, mixing until well combined.
- Pour coconut milk mixture over the hardened pandan layer and return dish to the refrigerator until solidified.
- Turn jelly out of the dish, cut it into desired shapes, and serve.
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