Jellies & Gelatins
Layered Rice Jelly
ເຂົ້າປາດ
Laos
Rice-flour and coconut milk steamed in thin alternating layers, usually green from pandan, and cut into diamonds.
Original eatfuls sticker artwork
What it is
A closer look at Layered Rice Jelly.
Rice-flour and coconut milk steamed in thin alternating layers, usually green from pandan, and cut into diamonds.
What to look for
Know it when you find it.
Peel it layer by layer. It should be chewy and slippery; a rubbery texture means too much tapioca starch.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Layered Rice Jelly.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Taiwan
Aiyu Jelly
愛玉
Jelly set by washing the seeds of a Taiwanese fig in water, served cold with lemon and sugar syrup.
Japan
Anmitsu
あんみつ
A traditional dessert of agar jelly cubes, red bean, fruit, and mochi, drizzled with kuromitsu syrup.
Bahrain
Bahraini Halwa
حلوى بحرينية
The queen of Bahraini sweets — a firm, jelly-like confection made from cornstarch, sugar, saffron, rose water, cardamom, and nuts, cooked in large copper pots for hours over open fire.
Munster, Ireland
Irish Brawn
Brána
Pressed pork head cheese, a traditional Irish farmhouse delicacy still made in Cork and Waterford.
Philippines
Coconut Pandan Dessert
Buko Pandan
Young coconut strips and pandan-flavored jelly in a sweet cream, a refreshing party dessert.
Quebec, Canada
Eggs in Aspic
Œufs en gelée
A Quebec dish of poached eggs set in aspic (savory gelatin), often with ham or vegetables — a classic cold appetizer.
Indonesia
Cendol
Chendol
Green jelly noodles in coconut milk with palm sugar syrup and red beans, firm green jelly with fragrant gula melaka and creamy coconut, a legendary Malaysian dessert icon
Vietnam
Che Ba Mau
Chè ba màu
Three-color Vietnamese dessert with layers of green pandan jelly, yellow mung bean paste, and red kidney beans, topped with coconut cream and crushed ice.