Go Back
Print
Rose/Blue Pea Santan Agar Agar with Chin Chow
Course: Dessert
Cuisine: Asian
Author: Shiokman Eddie
Ingredients
  • 500 g Chin Chow Grass Jelly
  • 1 can Lychee
Santan (Coconut Milk) Layer
  • 500 ml water
  • 6 g agar agar powder
  • 90 g sugar
  • 200 ml santan coconut milk
  • ¾ teaspoon salt or more to taste
  • Pandan leaves tied into a knot
Rose Agar Agar mixture
  • 650 ml water
  • 6 g agar agar powder
  • 90 g sugar
  • Pandan leaves tied into a knot
  • 1 drop rose colouring
  • 1 - 2 drops rose essence
Blue Pea Agar Agar mixture
  • 650 ml water
  • 6 g agar agar powder
  • 90 g sugar
  • 2 - 3 g dried blue pea flowers
  • Pandan leaves tied into a knot
Instructions
Santan (Coconut Milk) Layer
  1. In a pot of water, add agar agar powder and sugar. Stir well and add pandan leaves. Then turn on the heat.
  2. Stir mixture and boil until agar agar powder and sugar dissolve and flavour from pandan leaves comes out.
  3. Add santan (coconut milk) with salt and mix well.
  4. Let the mixture boil for a while and switch off flame.
  5. Remove the pandan leaves.
Rose Agar Agar mixture
  1. In a pot of water, add agar agar powder and sugar. Stir well and add pandan leaves. Then turn on the heat.
  2. Stir mixture and boil until agar agar powder and sugar dissolve and flavour from pandan leaves comes out.
  3. Add the rose food colouring and rose essence. Mix well.
  4. Switch off flame and remove the pandan leaves.
  5. Remove pot from flame and set aside.
Blue Pea Agar Agar mixture
  1. In a pot of water, add agar agar powder, sugar and dried blue pea flowers. Stir well and add pandan leaves. Then turn on the heat.
  2. Stir mixture until agar agar powder and sugar dissolve. Boil till flavour from pandan leaves comes out.and mixture turns blue.
  3. Switch off flame and sieve the pandan leaves and blue pea flowers.
  4. Pour sieved blue agar agar mixture into a suitable glass container.
  5. Set aside to cool down before refrigerating.
Assembly
  1. Grate chin chow and blue pea agar agar.separately.
  2. Pour rose agar agar mixture into jelly mould ⅓ full.
  3. Place lychee in the center of the mould.
  4. Add a mix of grated chin chow and blue pea agar agar.
  5. Pour rose agar agar mixture until ⅔ full. Let the agar agar firm up slightly.
  6. Pour santan agar agar mixture until full.
  7. Set aside to cool down before refrigerating.