ZianasFoodArchive: Pandan Cocoa AgarAgar

Pandan Cocoa AgarAgar..Layered ChinaGrass pudding made with pandan leaves and cocoa..In SouthIndian cuisine, we use the aromatic pandan leaves(ரம்பை இலை/Rambai leaves)just for tempering in biriyani, variety rice, and gravies..But there are many international cuisines which make use of it in different recipes, taking it as the main ingredient..There are many people who grow pandan at their home itself..How nice it is to know that we can make international recipes with the cheapest and easily available ingredient from our backyard!!

The pandan pudding using agar agar is so popular in the blog world..Especially you can see a lot of recipes with the coconut milk + pandan combo, since both are said to be a good pair..I haven't tasted it..Infact, I m having the pandan pudding for the first time..I thought of trying a new pair for pandan, and immediately Cocoa was the first thing came in my mind..Since the pudding was made of agar agar, an ingredient which cools the body, which is a must item in ramadan in almost all homes, I thought I should try this recipe..The result was too good frnz..Must try this n do share ur feedbacks with me 🙂..

RECIPE:

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Preparation Time: 10 mins

Cooking Time: 20 mins

Setting Time: 15+15 mins(approx.)
Serves: 5-6 persons(approx.)
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INGREDIENTS: [1 cup=240 ml]
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For the pandan layer:
Pandan leaves - 5
Water - 400 ml+1/2 cup
Chinagrass(AgarAgar) - 5 gms
Sugar - 3/4 to 1 cup

For the cocoa layer:
Milk - 500 ml
Chinagrass - 5 gms
Cocoa powder - 1 tbsp
Sugar - 3/4 to 1 cup
Milkmaid - 1 tbsp

METHOD:

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For the pandan layer:

1. In a blender, add the pandan leaves, 1/2 cup water little by little, and grind very well to a puree. Strain the puree to get the pandan juice. Set this aside.

2. In a vessel, boil 400 ml water. Add the agar agar pieces, keep on stirring, and cook well until it is dissolved. Add the sugar, and when it is dissolved, pour the pandan juice, and cook for a few more mins.

3. Strain, and transfer to the moulds or slanting glasses, and leave it undisturbed for 15 mins or until set. You can also pour without straining. See how beautifully the layer has set.

For the cocoa layer:

1. In a vessel, pour the milk(I used boiled milk at room temperature), add the cocoa powder, and whisk very well to remove lumps. (If you are using unboiled milk, first boil it, and follow the remaining steps while the vessel is still in the stove).

2. Keep the vessel on stove, and add the sugar, milkmaid one by one. Add the agar agar pieces and keep on stirring until it is very well dissolved. Transfer this to the moulds above the pandan layer, and leave it undisturbed for 15 mins or until set. DONE!! Serve chilled or at room temperature..