Pandan jelly in coconut milk (Che banh lot) from Dac Biet: An Extra-Special Vietnamese Cookbook (page 305) by Nini Nguyen and Sarah Zorn

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dmdmdmmm on January 16, 2026

    this was a letdown. process was fun to do tbh but there’s barely any pandan flavor. I used the McCormick’s brand of pandan extract and green food color bc the extract was clear. i’ve never really used extract before but when i was letting the jelly mixture sit, following the measurements, there was barely pandan flavor. I added a bit mre bc i wasnt sure if the flavors will be stronger when it cooks out but nope. Its basically eating jelly with barely any hint of pandan flavor and sweetened coconut milk. Im sad bc I really looked forward to this because we have a very similar dessert in the Philippines which is my fave

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