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Coconut (Santan) Agar Agar Jelly - Blue Pea Flower
Prep Time
20 mins
Cook Time
15 mins
Chilling Time
6 hrs
 
Course: Dessert, Snack
Cuisine: Peranakan
Servings: 8
Author: Shiokman Eddie
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

  1. 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.

  2. Measure out the required amount of blue liquid.

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. Ensure that agar agar powder is completely dissolved. Boil for a few minutes with pandan leaves (optional). Switch off flame and remove the leaves.
  3. 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).
  4. Add santan (coconut milk) with salt and mix well.
  5. Let the mixture boil for a while and switch off flame.

  6. Scoop agar agar liquid into glass containers or jelly moulds. Remove bubbles on the surface with a spoon.

  7. Let it cool to room temperature.

  8. The santan will naturally float and create a beautiful layered effect as it cools.

  9. Refrigerate for at least 3–4 hours until fully set.

Recipe Notes

Pro Tips & Notes

If you want to have a thinner layer of santan, reduce the coconut milk to 120 g.