Pandan jelly iced tea is like the Thai, herbal version of bubble tea! The beautiful floral aroma of pandan leaves, brightened with a touch of lemongrass, and the fun texture of pandan jelly cubes are reasons why this drink has become popular in Thailand in the past few years. I had it for the first time during my last trip to Thailand and fell in love with it instantly!
You can find pandan leaves at Asian grocery stores either fresh or frozen, both work just fine. Before to give the leaves a quick rinse before using, especially at the root end because sometimes there’s dirt in the crease.
Agar jelly is the classic option, but you gelatin instead, just make sure you make the jelly quite firm (definitely firmer than texture of Jell-O) so you can cut them easily, and make sure the tea is cold before adding jelly to the tea. You will need to experiment with amounts of gelatin as I have not personally tried it, but if you already have a recipe for regular jelly, just increasing the gelatin amount by 50% or even double.
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Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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