Serves 8 people
pandan layer:

1 sachet of plain agar agar or jelly
60 g sugar
125 ml coconut milk
550 ml water
100 ml of pandan juice (optional pandan paste)
2 eggs
¼ tsp salt
butter pudding:

3 egg yolks
100 g butter
180 ml sweetened condensed milk
1 sachet of plain agar agar / jelly
550 ml of water

Recipe Courtesy of
Yuda Bustara

Moss Jelly (Puding Lumut Mentega)

With its beautiful emerald green exterior, Moss Jelly or Puding Lumut Mentega is sure to be a star attraction on your dessert table. Most often served during Ramadan in Indonesia, this dual-layered custard jelly is delightfully creamy and is actually made out of refreshing veggies. It’s a really stealthy way to sneak some fresh cucumber and bean sprouts into snacks for the kids and adults alike. Grab a piece before it disappears from the table!

Difficulty: Easy

Preparation: 20 min
Cook: 15 min
Clean up: 10 min

Steps: 3 steps
12 Ingredients

Difficulty: Easy
Steps: 3 steps
12 Ingredients

Preparation: 20 min
Cook: 15 min
Clean up: 10 min

Instructions

Prepare the Pandan Coconut Jelly
- Put everything into a blender, blend until smooth and strain
- Pour onto a pan, simmer for 2-3 minute, until the egg and coconut curdled, you can see moss like textured, and stir gentle
  Turn off the fire and set it aside and chill
- Pour into the mold

Prepare the Butter Jelly
- Boil water with 1 packet of agar agar, reduce the heat
- Add butter and sweetened condensed milk, stir well
- Then add the egg yolks while stirring, so It doesn’t clot
- Heat it until ALMOST boiled, turn off the heat, let cool briefly
  Pour on top of first layer