This Thai 🇹🇭 Jelly dessert is so amazingly fragrant, you'll want one everyday ❣️

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining flavor.

tapioca starch

🥗Healthier: arrowroot powder

💰Cheaper: cornstarch

Arrowroot powder is a natural thickener and easier to digest.

Cut the pandan leaves and set aside.

Cook the tapioca sago in a pot of boiling water for 10 minutes, stirring occasionally to avoid sticking.

Turn off the heat and cover with a lid, letting it simmer for 15 minutes until the tapioca sago turns transparent.

Drain and rinse the tapioca sago with water.

Return the tapioca sago to the pot, add sugar, and stir until dissolved over low heat.

Scoop the tapioca sago into a tiny box halfway full and chill in the fridge.

Mix the corn starch with water, stir well, and set aside.

In another pot, combine water, coconut milk, sugar, salt, and remaining pandan leaves, and simmer over low heat.

Add the corn starch water when the coconut milk mixture is about to boil, stirring until it thickens.

Remove from heat and fill the tiny box with the coconut milk mixture.

Chill in the fridge for at least 2 hours.

Top with any fruit cubes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens