Thai cuisine · Desserts & Sweets

Woon Kati

Two-layer agar dessert: a clear pandan layer at the bottom, topped with a white, lightly salted coconut cream.

Ingredients · for 8 servings

• 10 g agar-agar
• 800 ml water
• 200 g sugar
• 20 pandan leaves
• 250 ml coconut milk
• 1/2 tsp salt
• 1 tbsp rice flour
• 1 tbsp oil for the pan

Instructions

1. Roughly cut the pandan leaves, blend with 150 ml water, and press through a cloth; set the green juice aside.
2. Bring the agar-agar to a boil with the remaining water and 150 g sugar and boil hard for 4 min. until everything has fully dissolved and turned clear.
3. Mix two-thirds of this agar solution with the pandan juice, pour into an oiled pan about 20 × 20 cm, and let set at room temperature for 15 min.
4. Keep the remaining third hot, stir in coconut milk, the remaining sugar, salt, and the mixed rice flour, and bring to a boil again for 2 min. until the cream thickens slightly.
5. Lightly roughen the surface of the green layer with a fork and carefully pour the warm coconut layer over it – this bonds the two layers so they won't separate later.
6. Chill the dessert for at least 2 hrs., cut into 4 cm cubes, and serve well chilled.