This Pandan Jelly Dessert (Che Banh Lot) recipe features silky jelly served with crushed ice, palm sugar syrup and coconut sauce. The worm-shaped Pandan jelly is deliciously slippery with a slightly chewy texture making it a whole lot of fun to eat! A refreshing sweet treat, it's especially thirst-quenching on a hot summer day. Traditionally served as a cold dessert soup (che), Pandan Jelly Dessert can also be enjoyed as a cool drink. Make this wonderful dessert to enjoy today!
After cooking for 3-4 minutes, small lumps should start forming and clinging to the whisk. Start whisking quickly and continue as the batter thickens. (The jelly batter thickens quickly, going from liquid to a thick paste in about 1 minute.)
Once all the liquid is absorbed and the batter is a thick paste, reduce the heat to Low. Continue stirring the jelly batter, cooking until it turns translucent, another 2-3 minutes.
Add 4 cups ice into a large bowl and enough cold water to fill the bowl halfway.
Transfer the jelly batter into a potato ricer filling it half-full. Gently press on the handle to extrude the jelly about 1 inch long and let it drop into the ice water. Continue making the jelly until all the batter is used. Work quickly while the batter is warm.
In a small saucepan, combine the coconut milk, sugar, tapioca starch and salt. Heat the mixture over Medium heat stirring frequently. When the sauce just comes to a boil, remove from the heat.
Add some crushed ice into a dessert bowl. Spoon in some Pandan Jelly. Top with palm sugar syrup and coconut sauce to taste.
Refrigerate any remaining Pandan Jelly Dessert and enjoy within 1-2 days.