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 pandan leaves (optional).

Boil till agar agar powder and sugar dissolve and flavour from pandan leaves come out.

Switch off flame and remove the pandan 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) with salt and mix well.

Let the mixture boil for a while and switch off flame.

Switch off flame and remove the leaves.

Pour a thin layer of blue agar agar mixture in glass containers.

Set aside until it starts to solidify.

Arrange pieces of longan on the thin layer.

Scoop the blue agar agar mixture over the longan until fully covered.

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.

Soak the glass container in a plate of slightly hot water.

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