Marble AGAR-AGAR with Pandan Leaves





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Published on Jul 17, 2009

These are the easy steps to mold marble swirls on Agar- Agar or to create the veining effect that is commonly found in marble.

Pandan Leaf Botanical Name: Pandanus amaryllifolius Roxb., Pandanus odorus

Common Name: Fragrant Pandan, Fragrant Screwpine, Pandan Leaf/Leaves, Daun Pandan (Malaysia/Indonesia), Bai Toey (Thailand), Lá Dứa (Vietnamese)

These fragrant leaves are used to flavor desserts, cakes and other culinary dishes. Leaves are also used for wrapping meat or fish before frying, baking or grilling for added fragrance and taste.

What is the best way of extracting the flavor from fresh Pandan blades?

Slice the Pandan leaves grow in small pieces, use the blender with the straight blade to chop in to finer pieces.

Take a piece of cloth to wrap the leaves then press harder to obtain the fragrance.

On how to boil and mold the Agar-Agar, please refer to: "Agar-agar dessert recipe"


Slowly pour the fist coconut Agar-Agar layer into mold cavity. Next, pour the second layer with the Pandan leaf mix with Agar-Agar. Alternatively pour the rest of layers to fill out the mold. This dual pouring technique will create the swirl or veining effect that is commonly found in marble. It takes more practice to perfect the veining effect but is worth a try after so many attempts.

Remove from mold and cut to small slices. Use your imagination to display your chef-d'oeuvre. Serve well-chilled.

The website that could help you secure the Jelly Molds (specially the Gutter) is:



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