Coconut (Santan) Agar Agar Jelly – Blue Pea Flower
A two-layer coconut agar agar jelly naturally coloured with blue pea flower extract.
Ingredients
| 50 | dried blue pea flowers (bunga telang) | |
| 100 ml | water (for extract) | |
| 400 ml | water (for agar agar) | |
| 1/2 packet (6 g) | agar agar powder | |
| 100 g | sugar | |
| 200 ml | santan coconut milk | |
| 1/4 tsp | 1.3 ml | salt |
| — | pandan leaves, crushed (optional) | |
| 1/4 tsp | 1.3 ml | essence of your choice (optional) |
Instructions
Blue Pea flower extract
- Wash dried blue pea flowers and boil in water.
- After water has turned dark blue, switch off flame. Use a sieve to strain off the flowers and squeeze out the dark blue water.
Agar Agar mixture
- In a pot of water, add agar agar powder and sugar.
- Stir well before turning on heat and bring to a boil. Ensure that agar agar powder is completely dissolved. Boil for a few minutes with pandan leaves (optional). Switch off flame and remove the leaves.
- Slowly add blue pea flower extract (to achieve the desired colour), stir well and bring it to a boil. Add essence of your choice (optional).
- Add santan (coconut milk) with salt and mix well.
- Let the mixture boil for a while and switch off flame.
- Scoop agar agar liquid into glass containers or jelly moulds. Remove bubbles on the surface with a spoon. Set aside to cool. The santan will slowly separate and float up, creating 2 layers.
- Once set, chill in refrigerator for a few hours before serving.
Recipe Notes If you want to have a thinner layer of santan, reduce the coconut milk to 120 g.