Coconut (Santan) Rose Agar Agar Jelly

I don’t know if any of you remember this type of Santan Rose Agar Agar Jelly, which was quite popular in the olden days. This traditional dessert is one of my mother’s favourite. She used to make the jellies in empty egg shells which was very fun for us kids, breaking the shells to get to the jellies Till this day, this is her all time favourite!

To make this cool refreshing dessert, click on the video tutorial and print out the recipe below.

Thank you

Please click image below to view Video Tutorial:

Coconut (Santan) Rose Agar Agar Jelly
Course: Dessert
Cuisine: Peranakan
Author: Shiokman Eddie
Pink Layer
  • 2 litres water
  • 2 packets agar agar powder 24 g
  • Pandan leaves crushed
  • 400 g sugar
  • ¼ tsp rose essence
  • ¼ tsp rose pink food colouring
Santan (Coconut Milk) Layer
  • 1 packet agar agar powder 12 g
  • 800 ml water
  • 200 g sugar
  • 500 ml santan coconut milk
  • ½ teaspoon salt
  • Pandan leaves crushed
Pink Layer
  1. In a pot of water, add agar agar powder and stir well before turning on heat.
  2. Add crushed pandan leaves and bring to a boil. Ensure that agar agar powder is completely dissolved.
  3. Add sugar and stir well until dissolved.
  4. Add rose essence and rose pink food colouring, mix well. Switch off flame and remove pandan leaves.
  5. Scoop pink agar agar liquid into glass containers or jelly moulds. Remove any bubbles on surface by pricking with a sharp stick. Set aside to cool until surface sets slightly.
Santan (Coconut Milk) Layer
  1. While waiting for Pink Layer to set, prepare Santan Layer. Add agar agar powder to a pot of water. Stir well before turning on heat.
  2. Add crushed pandan leaves and bring to boil.
  3. Add sugar and stir well until dissolved.
  4. Add in santan (coconut milk) and salt and bring mixture to a boil. Turn off heat and remove pandan leaves.
  1. Check that the surface of the pink layer is set before pouring in santan liquid.
  2. Use a fork to make scratches on surface, so that both layers will bind together.
  3. Gently scoop the hot santan liquid over the pink layer.
  4. Set aside to cool and solidify. Once set, chill in refrigerator for a few hours before serving.
Recipe Notes
  1. If you want it less sweet, reduce sugar according o taste.
  2. Instead of rose essence, you could use 6 Tbsp rose syrup. If syrup is used, reduce sugar by 60 g.

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