Pandan Jelly Dessert Recipe

Pandan Jelly Dessert

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If your kids love jello, try this southeastern pandan jelly dessert recipe!

Traditionally called “lod chong” in Thailand, this dessert is a great way to cool down in the summer while trying something new.

This pandan jelly dessert is a popular treat in other southeastern countries such as Indonesia, Vietnam and Burma. Each has its own name for the dessert and some have slight variations but the basic dessert itself is the same.

The main ingredient of this pandan jelly dessert recipe is, of course, pandan.

So, what is pandan?

Pandan is a herbaceous tropical plant that grows mostly in Southeast Asia.

It has a unique and sweet aroma which is what makes it so popular as a flavour for desserts and drinks as well as savoury dishes.

Its leaves are, similar to palm leaves, are long, slender and spiky. They’re sold fresh, frozen or dried. They can also be processed and be sold as an extract, paste or as a powder.

This pandan jelly dessert recipe calls for pandan paste.

Mixed with mung bean starch and rice flour, the pandan paste turns into a gooey batter that turns into jello.

The secret to creating the signature worm-like noodles of this pandan jelly dessert is using a potato ricer.

If you don’t have a potato ricer you can also try using a piping bag, colander, cheese grater or a slotted spoon.

You can also add in your favourite tropical fruits to this pandan jelly dessert recipe. In this recipe, we’ve added some cantaloupe melon to change things up a little.

For more Thai desserts, check out our Mango Sticky Rice recipe!

Pandan Jelly Dessert Recipe

Traditionally called “lod chong” in Thailand, this dessert is a great way to cool down in the summer while trying something new. The main ingredients are pandan and coconut milk!
Prep Time15 minutes
Cook Time25 minutes
Course: Dessert
Cuisine: Thai
Keyword: coconut, dessert, pandan, thai
Servings: 6


  • 2 cups cubed canteloupe
  • 1 cup coconut milk
  • 3 cups condensed milk optional
  • crushed ice

Pandan Jelly

  • 2 ¾ cups water
  • ½ cup mung bean starch
  • 3 tbsp rice flour
  • 1 tbsp sugar
  • pinch of salt
  • tsp pandan paste


  • Before making the pandan jelly batter, prep a bowl of cold water. Add 4 cups ice into a large bowl and enough cold water to fill the bowl halfway.
  • In a medium saucepan, whisk together the pandan jelly ingredients. Make sure the ingredients are completed mixed together.
  • Set the heat to medium-low. Warm the mixture while stirring continuously.
  • Clumps will begin forming and sticking to the whisk after 3 to 4 minutes. Start whisking quickly and continue until the batter thickens to a thick paste, about 1 minute.
  • Reduce the heat to low once all the liquid has been absorbed and the batter is a thick paste. Continue stirring until the mixture becomes translucent, about 2 to 3 minutes.
  • Remove from the heat and scoop spoonfuls of the batter into a potato ricer until it is half-full. Overtop of the bowl of ice water, gently press the handle to extrude the jelly until it is about 1-inch long. Let it drop into the ice water. Repeat until there is no more batter.
    Note: Work quickly while the batter is still warm and pliable.
  • Once all the batter has been pressed, gently stir the jelly strands to prevent sticking. Let them soak for at least 10 minutes.
  • While waiting, grab a small bowl and mix the coconut milk and condensed milk together. Add more or less depending on your desired level of sweetness. Save some condensed milk for later.
  • To serve, add some crushed ice into a dessert bowl or tall glass. Strain some pandan jelly and add a scoop to the bowl. Add in some of the cubed melon and pour the coconut milk mixture in. Drizzle more condensed milk overtop. Enjoy!
  • Refrigerate any remaining pandan jelly dessert and enjoy within 1-2 days.

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