Coconut (Santan) Cocoa Agar Agar Jelly
Course: Dessert
Cuisine: Peranakan
Author: Shiokman Eddie
Ingredients
Cocoa Layer
  • 2 to 3 tablespoon cocoa powder to taste
  • 100 ml water
  • 1 litre water
  • 1 packet agar agar powder 12 g
  • Pandan leaves crushed
  • 200 g sugar
  • 300 ml santan coconut milk
  • ¼ teaspoon salt
Santan (Coconut Milk) Layer
  • 1/2 packet agar agar powder 6 g
  • 400 ml water
  • 100 g sugar
  • 300 ml santan coconut milk
  • ¼ teaspoon salt
  • Pandan leaves crushed
Instructions
Cocoa Layer
  1. Sieve cocoa powder into a bowl.
  2. Gradually add water to cocoa powder and mix into a paste.
  3. In a pot of water, add agar agar powder and stir well before turning on heat.
  4. Add crushed pandan leaves and bring to a boil. Ensure that agar agar powder is completely dissolved.
  5. Add sugar and stir well until dissolved.
  6. Gradually add cocoa paste and mix thoroughly.
  7. Add santan with salt and mix well.
  8. Let the mixture boil for a while. Turn off heat and remove pandan leaves.
  9. Scoop cocoa agar agar mixture into glass containers or jelly moulds.
  10. Set aside to cool until surface sets slightly.
Santan (Coconut Milk) Layer
  1. While waiting for Cocoa 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 santan and mix well. Add salt and let mixture boil for a while. Turn off heat and remove pandan leaves.

Assembly
  1. Check that the surface of the cocoa layer is set before pouring in santan liquid.
  2. Gently scoop the hot santan agar agar mixture over the cocoa layer.
  3. Set aside to cool and solidify. Once set, chill in refrigerator for a few hours before serving.
Recipe Notes

If you want it less sweet, reduce sugar according to taste. If surface of cocoa layer has firmly set, use a fork or knife to make scratches on surface, so that the 2 layers will bind together.