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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 mins
Cook Time25 mins
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.