Wash dried blue pea flowers and boil in water.

After the water has turned dark blue, switch off flame.

Use a sieve to strain off the flowers and squeeze out the dark blue water.

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. Add crushed pandan leaves (optional).

Boil till sugar dissolves and flavour from pandan leaves comes out.

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.

Remove pot from flame and set aside.

In another pot of water, add agar agar powder and sugar.

Add crushed pandan leaves and bring to boil.

Add santan (coconut milk) and mix well.

Let the mixture boil for a while. Add salt and do a taste test.

You may want to adjust the amount of salt to achieve a tinge of saltish flavour.

Switch off flame and remove the leaves.

Scoop blue agar agar mixture into plastic jelly mould about ¾ full.

Set aside for the surface to solidify.

Gently scoop the hot santan mixture over the blue agar agar layer.

Set aside to cool and solidify. Once set, chill in the refrigerator for a few hours before serving.

For the fruit version, fill about ½ full with the blue agar agar mixture and then add the fruit.

Set aside for the agar agar to solidify.

Gently scoop the hot santan mixture over the blue agar agar layer covering the fruit.

Carefully run the sides with a thin spatula and overturn to unmould.

For a richer santan layer, increase the amount of santan.