Traditional Coconut Milk (Santan) Rose Agar Agar Jelly Recipe

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This exotic dessert combines the rich, creamy goodness of coconut milk (santan) with the sweet essence of roses, creating a harmonious blend of flavors and textures. This easy-to-make jelly is not only a treat for your palate but also a feast for the eyes with its vibrant colors and alluring aroma. Perfect for this coming Chinese New Year, this recipe is a refreshing and tropical twist on a classic dessert.

To make this cool refreshing dessert, click on the video tutorial and print out the recipe below.

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Please click image below to view Video Tutorial:

YouTube Link: https://youtu.be/zHugKut9pPg

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Coconut (Santan) Rose Agar Agar Jelly

Course Dessert
Cuisine Peranakan
Author Shiokman Eddie

Ingredients

Pink Layer

  • 2 litres water
  • 2 packets agar agar powder 24 g
  • Pandan leaves crushed
  • 400 g sugar
  • ¼ tsp rose essence
  • ¼ tsp rose pink food colouring

Santan (Coconut Milk) Layer

  • 1 packet agar agar powder 12 g
  • 800 ml water
  • 200 g sugar
  • 500 ml santan coconut milk
  • ½ teaspoon salt
  • Pandan leaves crushed

Instructions

Pink Layer

  • In a pot of water, add agar agar powder and stir well before turning on heat.
  • Add crushed pandan leaves and bring to a boil. Ensure that agar agar powder is completely dissolved.
  • Add sugar and stir well until dissolved.
  • Add rose essence and rose pink food colouring, mix well. Switch off flame and remove pandan leaves.
  • Scoop pink agar agar liquid into glass containers or jelly moulds. Remove any bubbles on surface by pricking with a sharp stick. Set aside to cool until surface sets slightly.

Santan (Coconut Milk) Layer

  • While waiting for Pink Layer to set, prepare Santan Layer. Add agar agar powder to a pot of water. Stir well before turning on heat.
  • Add crushed pandan leaves and bring to boil.
  • Add sugar and stir well until dissolved.
  • Add in santan (coconut milk) and salt and bring mixture to a boil. Turn off heat and remove pandan leaves.

Assembly

  • Check that the surface of the pink layer is set before pouring in santan liquid.
  • Use a fork to make scratches on surface, so that both layers will bind together.
  • Gently scoop the hot santan liquid over the pink layer.
  • Set aside to cool and solidify. Once set, chill in refrigerator for a few hours before serving.

Notes

  1. If you want it less sweet, reduce sugar according o taste.
  2. Instead of rose essence, you could use 6 Tbsp rose syrup.
  3. If syrup is used, reduce sugar by 60g.
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