Vietnamese Pandan Jelly Pudding, known as Chè Bánh Lọt, is a much loved dessert in Vietnam. It’s fun, slippery and chewy texture makes it an absolute delight to eat, especially when combined with the fragrant pandan sugar syrup and creamy coconut milk. The pandan leaf aroma comes through beautifully, making this pudding not just delicious but also wonderfully refreshing.
For me, this dessert is a favourite all year around. On a hot summer day, nothing beats a chilled bowl of Chè Bánh Lọt with crushed ice, while in the winter, enjoying it slightly warm is just as comforting. The best part? It’s easier to make than you think! Once you learn how to create the signature worm-shaped pandan jelly, everything else comes together effortlessly. The Vietnamese name itself hints at the process – “fallen cake pudding” – because the jelly is pressed through holes, allowing it to fall into boiling water to form its shape.
Let’s get into the kitchen and make this Vietnamese Pandan Jelly Pudding together!
Making the pandan jelly
The pandan jelly is the heart of this dish, giving its unique texture and vibrant green colour. Traditional recipes use fresh pandan leaves to extract natural pandan juice, but if you prefer a quicker method, pandan flavouring and green food colouring can work as substitutes. However, nothing beats the real thing in terms of fragrance and taste.
To start, mix rice flour and tapioca flour in a 1:2 ratio. This balance creates a perfect combination of softness and chewiness. A pinch of salt enhances the flavour, and a tablespoon of coconut oil adds a touch of richness while preventing the jelly from sticking together.
Gradually add the pandan juice to the flour mixture while whisking to create a smooth batter. Once combined, heat the batter in a non-stick pan over medium heat, stirring constantly to prevent it from sticking. After a few minutes, the mixture will begin to thicken. Keep stirring until it forms a smooth, slightly sticky dough. It might become harder to mix as it thickens.
Now comes the fun part – shaping the jelly! While the mixture is still warm, it needs to be shaped quickly into thin, worm-like strands. There are a few methods to do this, but I find that using a potato ricer works best. Before shaping the jelly, bring a large pot of water to a boil.
Working in batches, scoop portions of the warm batter into the potato ricer and press it directly over the boiling water, allowing the jelly strands to fall in. The jelly will cook very quickly, and you’ll see them floating to the surface once they’re done. Using a slotted spoon, transfer the cooked jelly into a bowl of cold water to stop the cooking process and help it set without sticking together.
Preparing the pandan sugar syrup
The pandan sugar syrup is what give the jelly its sweetness while enhancing the natural fragrance of the pandan leaves. It’s simple mixture of sugar and water, but the addition of pandan leaves and a few ginger slices takes it to another level.
To make the syrup, combine equal parts sugar and water in a saucepan, adding a couple of pandan leaves or a few drops of pandan flavouring for extra aroma. Bring the mixture to a boil, then turn off the heat and let it cool completely before transferring it to the fridge. The chilled syrup not only sweetens the jelly but also prevents the strands from sticking together. Once the jelly is drained from the cold water, soak it in the syrup until ready to serve.
Making the coconut milk sauce
The final element of this dish is the rich and creamy coconut milk sauce, which brings everything together. A can of coconut milk is gently heated with a pinch of salt and a tablespoon of sugar to enhance the natural sweetness. Adding a couple of pandan leaves or a few drops of pandan flavouring gives the coconut milk a subtle fragrance that pairs beautifully with the pandan jelly.
It’s important to let the coconut milk boil, as it can separate and lose its smooth texture. Instead, heat it until it’s just about to simmer then turn off the heat and set aside until serving.
Assembling the Vietnamese Pandan Jelly Pudding
This pudding can be enjoyed either cold or warm, depending on your preference.
For a refreshing cold version:
- Fill a serving bowl with crushed ice.
- Add a generous portion of pandan jelly and pour in some chilled sugar syrup.
- Finish by drizzling a generous amount of coconut milk over the top.
The result is a beautifully layered dessert that is cool, fragrant and deliciously creamy.
If you prefer a warm version, simply skip the ice. Place the pandan jelly in a serving bowl and pour the warm coconut milk over it. The warmth makes the pudding even more comforting while maintaining the same delightful flavours.
Final thoughts
Vietnamese Pandan Jelly Pudding (Chè Bánh Lọt) is a simple yet incredibly satisfying dessert. Its combination of chewy jelly, fragrant pandan syrup and rich coconut milk creates a perfect balance of textures and flavours. Whether you’re enjoying it as a cooling summer treat or a cosy winter dessert, this dish is guaranteed to impress.
Now that you know the secrets to making perfect pandan jelly, why not give it a try? Let me know how yours turns out! And if you’re looking for more Vietnamese pudding recipes, why not try:
Vietnamese Gingery Rice Pudding
Trio Sticky Rice Balls in Ginger Syrup
Vietnamese Pandan Jelly Pudding (Chè Bánh Lọt)
Description
A fragrant and refreshing Vietnamese dessert featuring chewy pandan jelly, sweet pandan-infused syrup and creamy coconut milk. Perfect served cold with crushed ice on hot days or warm for a cosy treat.
Ingredients
For the Pandan Jelly
For the Pandan Sugar Syrup
For the Coconut Milk Sauce
Instructions
-
Make the Pandan Jelly
- Blend fresh pandan leaves with water and strain to extract the pandan juice.
- In a bowl, mix rice flour, tapioca flour and salt. Gradually add the pandan juice while whisking until smooth. Stir in coconut oil.
- Transfer the mixture to a non-stick pan and cook over medium heat, stirring continuously until it thickens into a smooth, sticky dough. Remove from heat.
- Bring a large pot of water to a boil.
- Using a potato ricer or similar tool, press the warm dough through to create thin worm-like strands, letting them drop directly into the boiling water.
- Once they float, transfer them to a bowl of cold water to set.
-
Make the Pandan Sugar Syrup
- In a saucepan, combine sugar, water and pandan leaves.
- Bring to a boil, then remove from heat and allow to cool completely.
- Refrigerate or freeze until chilled.
- Drain the pandan jelly and soak in it in the syrup.
-
Make the Coconut Milk Sauce
- Pour coconut milk into a saucepan.
- Add sugar, salt and pandan leaves.
- Heat gently until just about to simmer, then remove from heat and set aside.
-
Assembling the Pudding
- For a cold version: Fill a bowl with crushed ice, add pandan jelly, and drizzle with pandan syrup. Pour coconut milk over the top and serve immediately.
- For a warm version: Serve the pandan jelly in a bowl and pour warm coconut milk over it.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 380.29kcal
- % Daily Value *
- Total Fat 16.1g25%
- Saturated Fat 13.98g70%
- Sodium 61.71mg3%
- Potassium 157.55mg5%
- Total Carbohydrate 60.65g21%
- Dietary Fiber 0.66g3%
- Sugars 26.96g
- Protein 2.13g5%
- Vitamin A 4.32 IU
- Vitamin C 1.28 mg
- Calcium 27.46 mg
- Iron 3.03 mg
- Vitamin E 0.01 IU
- Vitamin K 0.01 mcg
- Thiamin 0.03 mg
- Riboflavin 0.01 mg
- Niacin 0.75 mg
- Vitamin B6 0.09 mg
- Folate 11.93 mcg
- Phosphorus 74.96 mg
- Magnesium 36.26 mg
- Zinc 0.52 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
