My first dessert recipe that actually required using a stovetop was Coconut Pandan Jelly. Did you know this recipe uses agar agar? I had never heard of it before until my friend mentioned it. I didn’t think I’d ever use it — until this recipe needed it. Aye Gar Gar. Pandan jelly consists of pandan and coconut. The process was easy but also a bit frustrating. I had to boil the coconut jelly and pandan mixture, then pour each layer while waiting for the previous one to solidify. The annoying part was that sometimes the layer took a while to set, so the jelly in the pot would start to solidify while I was waiting. Luckily, you can just reboil it to make it jelly again — though I ended up having to do that three extra times. It wasn’t my favorite thing, running in and out of Shawn’s backyard to keep reboiling the jelly. I did overboil the rest of the pandan, so some of it went to waste. It was okay though since the container didn’t have any more room for additional layers, so it wasn’t a total loss. The jelly actually came out looking really good. The layers stuck together nicely, and the shape held perfectly. I don’t usually like jelly, but I made this for my boyfriend since he was craving it. By the way, he made Bún Bò Huế that day — it was delicious. Even though I’m not a fan of jelly, I’d give this recipe 4 cactuses out of 5. It was easy to make but a bit annoying having to reboil the layers when they solidified too fast. Still, it was fun pouring the layers and watching it jiggle. I didn’t expect it to firm up that quickly, but now I know how layered jelly is made!