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Coconut (Santan) Agar Agar Jelly - Blue Pea Flower
Course: Dessert
Cuisine: Peranakan
Author: Shiokman Eddie
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
Blue Pea flower extract
  1. Wash dried blue pea flowers and boil in water.
  2. After water has turned dark blue, switch off flame. Use a sieve to strain off the flowers and squeeze out the dark blue water.
  3. .
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. Set aside to cool. The santan will slowly separate and float up, creating 2 layers.
  7. Once set, chill in refrigerator for a few hours before serving.
Recipe Notes

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