Blue Pea Santan Agar Agar (Ang Ku Kueh Jelly Mould)

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Longan
Pineapple

This is #5 of a series of agar agar made in jelly moulds in the shape of “Ang Ku Kueh”. This recipe is flavoured with Bunga Telang (Blue Pea Butterfly Flowers) and pandan leaves. I have used dried flowers to extract the deep blue colour and added canned fruits (longan and pineapple). Of course you could add whatever fruits you like. With the layer of santan agar agar, this dessert tastes just as refreshing without fruits.

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Blue Pea Santan Agar Agar (Ang Ku Kueh Jelly Mould)

Makes 5 – 6 trays of Jelly Moulds

Course: Dessert
Cuisine: Asian
Keyword: Blue Pea Santan Agar Agar (Ang Ku Kueh Mould)
Author: Shiokman Eddie
Ingredients
  • Canned fruits optional
Blue Pea flower extract
  • 8 g dried blue pea flowers bunga telang remove flower stalk
  • 120 ml water
Agar Agar mixture
  • 1.1 litre water
  • 1 packet agar agar powder 12 g
  • 180 g sugar
  • Pandan leaves crushed optional
Santan (Coconut Milk) Layer
  • ½ packet agar agar powder 6 g
  • 450 ml water
  • 80 g sugar
  • 125 g santan coconut milk
  • ½ 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.
Blue Pea Agar Agar Layer
  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 crushed pandan leaves (optional).
  4. Boil till sugar dissolves and flavour from pandan leaves comes out.
  5. Switch off flame and remove the 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) and mix well.
  4. Let the mixture boil for a while. Add salt and do a taste test.
  5. You may want to adjust the amount of salt to achieve a tinge of saltish flavour.
  6. Switch off flame and remove the leaves.
Assembly
  1. Scoop blue agar agar mixture into plastic jelly mould about ¾ full.
  2. Set aside for the surface to solidify.
  3. Gently scoop the hot santan mixture over the blue agar agar layer.
  4. Set aside to cool and solidify. Once set, chill in the refrigerator for a few hours before serving.
  5. For the fruit version, fill about ½ full with the blue agar agar mixture and then add the fruit.
  6. Set aside for the agar agar to solidify.
  7. Gently scoop the hot santan mixture over the blue agar agar layer covering the fruit.
Unmoulding
  1. Carefully run the sides with a thin spatula and overturn to unmould.
  2. For a richer santan layer, increase the amount of santan.
Recipe Notes
  1. Amount of sugar could be adjusted to your preference.
  2. For a firmer agar agar texture, reduce the amount of water by 100 ml.
  3. You could also use fresh fruits.
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