Thai Pandan Coconut Jelly Squares

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A beloved Thai street dessert featuring two shimmering layers — a fragrant pandan-green jelly stacked over a creamy white coconut layer. Woon Gati is prized for its delicate wobble and aromatic flavor, often served chilled with a drizzle of palm sugar syrup. This make-ahead treat comes together with just agar agar, coconut milk, and a few pantry staples.

Nutrition Facts

Per serving (estimated)

• 180 kcalCalories
• 8 gFat
• 7 gSaturated Fat
• 24 gCarbs
• 0 gFiber
• 22 gSugar
• 1 gProtein
• 95 mgSodium
• 90 mgPotassium
• 15 mgCalcium
• 1.5 mgIron
• 1 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the Pandan Layer

• 4 g agar agar powder (about 2 tsp flakes or 1 tsp powder)
• 300 ml water
• 60 g granulated sugar
• 2 pandan leaves, knotted
• 1/4 tsp fine sea salt
• 1/4 tsp pandan extract (optional, for color)

For the Coconut Layer

• 4 g agar agar powder (about 2 tsp flakes or 1 tsp powder)
• 300 ml full-fat coconut milk
• 50 g granulated sugar
• 1/4 tsp fine sea salt
• 1/2 tsp vanilla extract (optional)

For the Palm Sugar Syrup (optional)

• 100 g palm sugar, chopped
• 60 ml water
• 1 pandan leaf, knotted

Directions

1. Lightly grease an 8×6 inch (20×15 cm) loaf pan or square dish with a thin film of neutral oil, then wipe out the excess. Set aside.
2. Make the pandan layer: In a small saucepan, whisk together water, agar agar powder, sugar, salt, and knotted pandan leaves. Let bloom for 2 minutes to hydrate the agar.
3. Bring the pandan mixture to a gentle boil over medium heat, whisking constantly. Simmer 3 to 4 minutes until the agar fully dissolves and the liquid looks clear. Stir in pandan extract if using, then remove the pandan leaves.
4. Pour the warm clear mixture into the prepared pan and let set at room temperature for 20 to 25 minutes, or refrigerate 10 minutes until just firm to the touch.
5. Make the coconut layer: In a clean saucepan, whisk coconut milk, agar agar, sugar, and salt. Let bloom 2 minutes, then bring to a gentle simmer over medium-low heat, whisking constantly to prevent curdling.
6. Simmer 3 to 4 minutes until the agar dissolves and the mixture looks slightly thickened. Stir in vanilla if using, then let cool 5 minutes so it is just warm (not hot) — this prevents melting the pandan layer.
7. Gently pour the coconut mixture over the set pandan layer, tilting the pan to distribute evenly without disturbing the bottom layer.
8. Refrigerate at least 2 hours, or until completely set and thoroughly chilled through.
9. Meanwhile, make the syrup: combine palm sugar, water, and pandan leaf in a small pot. Simmer over medium heat until the sugar dissolves and the syrup thickens slightly, about 5 minutes. Cool to room temperature.
10. To serve, dip a sharp knife in hot water and slice the jelly into cubes or diamonds, wiping the blade between cuts. Drizzle with palm sugar syrup or serve with a splash of chilled evaporated milk.

Cook’s Notes

• Use full-fat canned coconut milk for the creamiest, silkiest layer — light coconut milk yields a rubbery texture.
• Agar agar must be fully dissolved or the jelly will not set; look for a clear liquid with no graininess before pouring.
• Cool the coconut mixture 5 minutes before pouring so it does not melt or cloud the pandan layer beneath.
• Woon Gati keeps refrigerated for up to 3 days in an airtight container — do not freeze, as the texture will turn spongy.
• For a vivid green pandan layer, use 1/2 tsp pandan extract or supplement the leaves with one drop of natural green food coloring.

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