Prepare the Ingredients: Gather your fresh pandan leaves and lemongrass. Tie the pandan leaves into loose knots to expose more surface area and release its aromatic flavor.

Boil: Pour 1.5 L water into a pot and bring it to a boil over high heat.

Infuse: Once boiling, add the tied pandan leaves and the bruised lemongrass (smash them lightly with the flat side of a knife, then cut into 1-inch pieces).

Simmer: Lower the heat and let it simmer for about 15-20 minutes until the water is a lovely light green hue and fragrant.

Sweeten: Strain the tea into a pitcher and adjust the sweetness to your preference. Refrigerate the tea to chill.

Blend: Place the 6 pandan leaves in a blender with 1.5 cups of water and blend until finely pulverized. Strain this mixture into a small pot to extract the juice.

Add Agar Agar: Stir in the agar agar powder into the pandan juice and bring it to a boil over medium heat, stirring constantly.

Sweeten: Once it boils, add 3-4 tablespoons of sugar while stirring until fully dissolved.

Mold: Pour the mixture into silicone molds or a shallow dish and allow it to cool at room temperature until set. Cut into small cubes once firm.

Serve: Add the jelly cubes to the chilled pandan tea, refrigerate, then pour over ice and sweeten with simple syrup if desired.