Lemon Grass Jelly
Makan Tengah Hari • Malaysia
How to Make Lemon Grass Jelly (Traditional & Healthy Version)
Lemon Grass Jelly, known locally as agar-agar serai, is a beloved Malaysian dessert that skillfully combines the fragrant notes of fresh serai (lemongrass) and pandan leaves, resulting in a refreshing and subtly sweet treat perfect for the tropical climate. This dish is a staple at Malaysian gatherings, from Hari Raya open houses to family luncheons, offering a cooling respite after spicy meals. Its delicate, wobbly texture and invigorating taste make it a favorite across Malaysia’s multicultural communities, reflecting the nation’s love for local herbs and natural flavors. Unlike heavier desserts, Lemon Grass Jelly is light, low in fat, and features ingredients easily found in Malaysian markets, such as agar-agar powder, pandan, and santan (coconut milk). The natural aroma of serai pairs beautifully with the soft sweetness of the jelly, creating a dessert that’s both easy on the palate and gentle on the waistline. Whether enjoyed on a hot afternoon or as a gentle finish to a hearty nasi lemak lunch, this healthy and vegetarian-friendly jelly is a testament to Malaysia’s creative use of local ingredients.
Bahan-bahan(untuk 1 medium bowl (about 200ml jelly per serving))
- 2 stalks Fresh lemongrass stalks (serai) (Trimmed and bruised)
- 2 leaves Pandan leaves (Knotted)
- 1/2 packet (5g) Agar-agar powder (Unflavored)
- 500 ml Filtered water
- 2 tablespoons Sugar (Use less for lower calories)
- 50 ml Santan (coconut milk) (Optional for creaminess) - pilihan
- 1 teaspoon Lime juice (Freshly squeezed) - pilihan
- A pinch Salt
Arahan
- 1
Bruise the lemongrass stalks by gently pounding with the back of a knife. Tie the pandan leaves into knots to release their fragrance.
3 minutes
Bruising and knotting help extract maximum aroma.
- 2
In a medium pot, add water, lemongrass, and pandan leaves. Bring to a boil, then simmer for 10 minutes to infuse.
12 minutes
Keep the lid partially covered to prevent evaporation.
- 3
Remove the pandan and lemongrass. Stir in agar-agar powder and sugar until fully dissolved.
3 minutes
Stir constantly to prevent clumping of agar-agar.
- 4
Add santan (if using), lime juice, and a pinch of salt. Simmer gently for 2 minutes, stirring well.
2 minutes
Do not let the mixture boil rapidly after adding santan to avoid curdling.
Kenapa hidangan ini sihat
This dish is a healthy choice because it uses plant-based, natural ingredients and minimal added sugar. Its high fiber content from agar-agar supports digestive health, while the absence of dairy and gluten caters to various dietary needs. With no artificial colors or preservatives, Lemon Grass Jelly is perfect for those seeking a clean, nutritious dessert within a balanced Malaysian meal.
Lemon Grass Jelly is a low-calorie, low-fat dessert, making it a smart option for those monitoring their calorie intake. Agar-agar is a natural plant-based gelling agent that’s high in fiber and free from cholesterol. Lemongrass is known for its antioxidants and anti-inflammatory properties, while pandan adds a subtle sweetness without the need for excess sugar. The optional use of santan provides healthy fats when consumed in moderation, and the lime juice adds a vitamin C boost.
Petua
- 💡Tip 1: Use freshly cut lemongrass and pandan for optimal aroma.
- 💡Tip 2: Adjust sugar to your preferred sweetness, especially if serving for children or those watching their sugar intake.
- 💡Tip 3: For a layered effect, let the first layer set slightly before pouring in a second layer with santan.
Penyimpanan & hidangan
Store Lemon Grass Jelly in an airtight container in the refrigerator for up to 3 days. Serve chilled for best texture and flavor. Avoid freezing, as this may alter the jelly’s texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 70.0 kcal |
