Blue Pea Flower and Longan Jelly
A three-layered agar-agar jelly: a longan layer, a blue pea flower layer and a coconut layer.
Ingredients
| 8 g | agar-agar powder (Longan Layer) |
| 2 | canned longan in syrup |
| 600 ml | syrup from canned longan |
| 200 ml | water |
| 8 g | agar-agar powder (Blue Pea Flower Layer) |
| 600 ml | water |
| 200 ml | blue pea flowers infusion (from about 30 buds) |
| 130 g | sugar |
| 9 g | agar-agar powder (Coconut Layer) |
| 400 ml | water |
| 200 ml | blue pea flowers infusion (from about 30 buds) |
| 200 ml | coconut milk |
| 150 g | sugar |
Instructions
- Mix all ingredients (A) in a saucepan (except canned longan) and bring to boil. Arrange the longan into jelly mould and pour in some jelly mixture. When the jelly is half set, gently and slowly pour in the remaining jelly mixture.
- While the Longan Layer is cooling down, prepare the Blue Pea Flower Layer. Mix all ingredients (B) in a saucepan and bring to boil. When the Longan Layer jelly is half set, gently and slowly pour in the Blue Pea Flower jelly mixture.
- While the Blue Pea Flower Layer is cooling down, prepare the Coconut Layer. Mix all ingredients (C) in a saucepan and bring to boil. When the Blue Pea Flower Layer jelly is half set, gently and slowly pour in the Coconut layer jelly mixture. Allow it to cool and chill the jelly in the refrigerator. Cut into serving pieces and the jelly is ready to serve.
Note: *Steep the blue pea flowers in boiling water for 1 hour, strain the liquid and discard the flowers. I used frozen blue pea flowers for this recipe, you may use dried or fresh flowers.