Pandan Agar-Agar

Every Chinese New Year, we never fail to make this Pandan Agar-agar. I help Mom to make it sometimes.

All that is needed is to dissolve the long strips of agar-agar in water, add in a bit of freshly extracted Pandan juice, a little bit of sugar and bring the mixture to a boil. The longer you cook it, the more springy it will become later on.

Then, we wet a tray with water and pour the agar-agar mixture into it. We let it chill in the fridge before serving it.

Apart from the fragrance of the Pandan flavour, our agar-agar is virtually tasteless. The bit of sugar that we add is usually not enough to sweeten the dessert. We prefer it unsweetened, actually. So our Pandan Agar-agar may not be to everybody's taste.

Agar-agar makes a refreshing dessert after a meal, so I have always enjoyed eating it especially if it is not sweet.