Coconut Milk (Santan) Agar Agar Jelly Recipe – Blue Pea Flower (Natural Layered Jelly)
This is a beautiful, refreshing, naturally coloured jelly dessert — perfect as a light Nyonya-style treat.
This Coconut Santan Agar Agar Jelly with Blue Pea Flower is a refreshing and visually stunning dessert. The vibrant blue comes naturally from bunga telang (blue pea flowers), while the creamy white santan layer creates a beautiful two-tone effect as it separates during cooling.
Light and not too sweet — it’s perfect for hot days, parties, or as a light ending to a meal. No artificial colouring needed!
Watch my step-by-step video tutorial below:
Coconut (Santan) Agar Agar Jelly – Blue Pea Flower
Servings 8
Ingredients
Blue Pea flower extract
- 50 dried blue pea flowers bunga telang
- 100 ml water
Agar Agar mixture
- 400 ml water
- ½ packet agar agar powder 6 g
- 100 g sugar
- 200 ml santan coconut milk
- ¼ tsp salt
- Pandan leaves crushed (optional)
- ¼ tsp essence of your choice optional
Instructions
Prepare Blue Pea Extract
- Boil or steep 50–60 dried blue pea flowers in 500–600 ml water for 10–15 minutes until the water turns deep blue. Strain and squeeze the flowers.
- Measure out the required amount of blue liquid.
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.
- Let it cool to room temperature.
- The santan will naturally float and create a beautiful layered effect as it cools.
- Refrigerate for at least 3–4 hours until fully set.
