Blue Pea Santan Agar Agar Jelly with Longan

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Adding a layer of santan (coconut milk) on top of any agar agar jelly dessert will always make it extra flavourful. What about adding fruits then? The texture and flavours are varied according to the types of fruits. Well I’ve decided to add a local fruit – canned longan. I left out the syrup as it doesn’t go well with the blue pea flower. A refreshing cooling dessert for that hot sunny weather.

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Blue Pea Santan Agar Agar Jelly with Longan
Course: Dessert
Cuisine: Asian
Keyword: Blue Pea Santan Agar Agar Jelly with Longan
Author: Shiokman Eddie
Ingredients
  • 1 can longan
Blue Pea flower extract
  • 50 dried blue pea flowers bunga telang
  • 100 ml water
Agar Agar mixture
  • 1.2 litre water
  • 1 packet agar agar powder 12 g
  • 200 g sugar
  • Pandan leaves crushed optional
Santan (Coconut Milk) Layer
  • 1 packet agar agar powder 12 g
  • 800 ml water
  • 200 g sugar
  • 500 ml santan coconut milk
  • 1 teaspoon salt or more to taste
  • Pandan leaves crushed optional
Instructions
Blue Pea flower extract
  1. Wash dried blue pea flowers and boil in water.
  2. After the water has turned dark blue, switch off flame.
  3. Use a sieve to strain off the flowers and squeeze out the dark blue water.
Agar Agar mixture
  1. In a pot of water, add agar agar powder and sugar.
  2. Stir well before turning on heat and bring to a boil.
  3. Ensure that agar agar powder is completely dissolved. Add pandan leaves (optional).
  4. Boil till agar agar powder and sugar dissolve and flavour from pandan leaves come out.
  5. Switch off flame and remove the pandan leaves.
  6. Slowly add blue pea flower extract (to achieve the desired colour), stir well and bring it to a boil.
  7. Remove pot from flame and set aside.
Santan (Coconut Milk) Layer
  1. In another pot of water, add agar agar powder and sugar.
  2. Add crushed pandan leaves and bring to boil.
  3. Add santan (coconut milk) with salt and mix well.
  4. Let the mixture boil for a while and switch off flame.
  5. Switch off flame and remove the leaves.
Assembly
  1. Pour a thin layer of blue agar agar mixture in glass containers.
  2. Set aside until it starts to solidify.
  3. Arrange pieces of longan on the thin layer.
  4. Scoop the blue agar agar mixture over the longan until fully covered.
  5. Set aside for the surface to solidify.
  6. Gently scoop the hot santan mixture over the blue agar agar layer.
  7. Set aside to cool and solidify. Once set, chill in the refrigerator for a few hours before serving.
Unmoulding
  1. Soak the glass container in a plate of slightly hot water.
  2. Carefully run the sides with a thin spatula and overturn to unmould.
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