Woon Kati

1. 1

   Prepare Pandan Juice Extract

   Wash the pandan leaves thoroughly and cut them into 1-inch pieces. Place the cut leaves in a blender with 1/2 cup of water. Blend on high speed for 1-2 minutes until the leaves are completely broken down into a fine pulp. Pour the mixture through a fine mesh strainer or cheesecloth into a small bowl, pressing firmly to extract all the juice. You should have approximately 1/2 cup of bright green pandan juice. Set aside.

   8m

   Tips:

   • • Fresh pandan leaves give the best flavor and brightest color
   • • If using frozen leaves, thaw them first before blending
   • • Press hard on the pulp to extract maximum juice and color
   • • The juice can be made 1 day ahead and refrigerated
2. 2

   Make the Pandan Layer

   In a medium saucepan, combine 1.5 tablespoons agar-agar powder with 1.5 cups water. Stir well and let sit for 15 minutes to allow the agar to soften. Place the saucepan over medium heat and bring to a gentle boil, stirring continuously to ensure the agar dissolves completely. Once boiling, reduce heat to low and simmer for 2-3 minutes, stirring constantly. Add 3/4 cup sugar and stir until completely dissolved. Add the pandan juice and stir well to combine, creating a uniform bright green color.

   8m

   Tips:

   • • Don't skip the 15-minute soaking time for agar
   • • Stir constantly to prevent agar from clumping
   • • Use medium heat - high heat can darken the jelly
   • • Make sure sugar is fully dissolved before adding pandan juice
3. 3

   Pour and Set Pandan Layer

   Prepare an 8x8 inch square pan or similar shallow dish by lightly greasing it or lining with plastic wrap for easy removal. Pour the hot pandan mixture into the pan, tilting to ensure even distribution. Let it cool at room temperature for about 15-20 minutes until it becomes firm to the touch. You can also place it in the refrigerator to speed up the setting process. The layer should be completely set and no longer warm before adding the coconut layer.

   20m

   Tips:

   • • The pandan layer MUST be completely set before adding coconut layer
   • • Room temperature setting preserves the bright green color better
   • • Test firmness by gently touching the center - it should not jiggle
   • • Greasing the pan lightly helps with unmolding later
4. 4

   Prepare the Coconut Layer

   In a clean medium saucepan, combine 1.5 tablespoons agar-agar powder with 1.5 cups water. Stir well and let sit for 15 minutes to soften. Place over medium heat and bring to a gentle boil, stirring continuously until the agar is completely dissolved. Reduce heat to low and simmer for 2-3 minutes. Add 3/4 cup sugar and 1/2 teaspoon salt, stirring until both are fully dissolved. Slowly pour in the 2 cups of coconut milk while stirring constantly in one direction. Keep heat low to prevent the coconut milk from separating or becoming oily. Stir continuously for 2-3 minutes until well combined and just starting to bubble at the edges. Remove from heat immediately.

   10m

   Tips:

   • • Add coconut milk slowly while stirring to prevent curdling
   • • Keep heat low once coconut milk is added to prevent separation
   • • Don't let the mixture boil vigorously after adding coconut milk
   • • Stir in one direction to maintain smooth consistency
5. 5

   Layer the Coconut Mixture

   Ensure the pandan layer is completely set and firm. The coconut mixture should still be warm but not boiling hot when you pour it. Slowly and carefully pour the warm coconut mixture over the set pandan layer, starting from one corner and letting it flow gently across the surface. Pour slowly to avoid disturbing the pandan layer beneath. Use the back of a spoon to guide the flow if needed. Fill to the same height as the pandan layer for even, beautiful layers.

   5m

   Tips:

   • • Pour from a low height to minimize impact on the pandan layer
   • • If the coconut mixture has cooled too much, it may not bond well
   • • The layers will stick together better if the coconut layer is still slightly warm
   • • Pouring slowly ensures a clean, distinct layer separation
6. 6

   Chill and Set Completely

   Once both layers are poured, let the pan cool at room temperature for 15-20 minutes. Then transfer to the refrigerator and chill for at least 30-45 minutes, or until the jelly is completely firm throughout. The dessert should be cold and set solidly before cutting. For best texture and flavor, refrigerate for 1-2 hours before serving.

   45m

   Tips:

   • • Don't skip the room temperature cooling before refrigerating
   • • Cover with plastic wrap once cooled to prevent absorbing odors
   • • The jelly will continue to firm up in the refrigerator
   • • Can be made 1-2 days ahead and kept refrigerated
7. 7

   Cut and Serve

   Once fully set and chilled, run a knife around the edges of the pan to loosen the jelly. If you lined the pan with plastic wrap, simply lift it out. Cut the jelly into desired shapes - traditional squares, rectangles, or diamond shapes. Use a sharp knife dipped in warm water for clean cuts. Wipe the knife between cuts for the neatest presentation. Arrange the pieces on a serving platter and serve cold.

   5m

   Tips:

   • • Dip knife in warm water and wipe dry between cuts for clean edges
   • • Cut into bite-sized pieces for easy eating
   • • The jelly can be unmolded onto a cutting board for easier cutting
   • • Serve chilled - the texture is best when cold

• •Use agar-agar powder, not agar flakes or strips, for consistent results and easier dissolving
• •Agar sets at room temperature unlike gelatin, which needs refrigeration
• •Don't overcook the agar mixture - once dissolved, only simmer briefly
• •The distinctive texture of agar is soft yet slightly crunchy, different from gelatin
• •Fresh pandan leaves give the best color and aroma, but frozen work well too
• •If you can't find pandan leaves, use pandan extract but start with less as it's concentrated
• •Full-fat coconut milk is essential - low-fat versions won't give the rich, creamy flavor
• •Adding salt to the coconut layer enhances the coconut flavor and balances sweetness
• •Store leftovers in an airtight container in the refrigerator for up to 3-4 days
• •This dessert is naturally vegan and gluten-free, making it suitable for many dietary restrictions

• •
  Thai iced tea (cha yen)
• •
  Hot jasmine tea
• •
  Fresh young coconut water
• •
  Thai iced coffee (kafae yen)
• •
  Serves as a refreshing ending to spicy Thai meals
• •
  Perfect alongside other Thai desserts like mango sticky rice or tub tim grob

Woon Kati is a traditional Thai dessert that reflects the influence of both indigenous Thai ingredients and historical trade routes that brought agar-agar to Southeast Asia. Agar, derived from red seaweed, was introduced to the region through maritime trade with China and Japan, where it has been used for centuries. Thai cooks adapted this gelling agent to work with local ingredients like coconut milk and pandan leaves, creating distinctly Thai desserts. Pandan, a tropical plant native to Southeast Asia, has been used in Thai cooking for hundreds of years for its aromatic properties and natural green coloring. The combination of pandan and coconut is quintessentially Thai, appearing in numerous traditional sweets and desserts. Woon Kati exemplifies Thai culinary philosophy of creating visually beautiful dishes that balance flavors and textures. The layered presentation became popular in Central Thailand, particularly Bangkok, where dessert vendors would create elaborate multi-layered versions to attract customers at markets. Today, it remains a beloved street food dessert and home-made treat, especially during Thailand's hot season when its chilled, refreshing nature is most appreciated.

Authentic woon kati relies on several key elements that distinguish it from similar Asian jellies. First, genuine Thai preparation uses agar-agar powder, not gelatin, which creates the characteristic soft yet slightly crunchy texture that sets agar desserts apart. This texture is essential to the dessert's identity. Second, fresh pandan leaves are traditionally used rather than artificial coloring or flavoring - the natural juice provides both the vibrant green color and the distinctive aromatic, slightly nutty flavor that pandan extract cannot fully replicate. Third, full-fat coconut milk is crucial; the rich, creamy coconut layer must contrast with the lighter pandan layer in both color and taste. Fourth, the layering technique is important - each layer must be fully set before adding the next to create distinct, clean separation between colors. Thai cooks typically pour the layers carefully to maintain sharp boundaries. Fifth, the balance of sweetness is characteristically Thai - the dessert should be noticeably sweet but not cloying, with the salt in the coconut layer enhancing rather than masking the coconut flavor. Finally, woon kati is always served cold, as the chilled temperature brings out the refreshing quality and optimal texture. Street vendors and home cooks in Thailand often make this dessert in large batches for festivals, temple offerings, and family gatherings, cutting it into neat squares or diamond shapes for serving.