Blue Pea Santan Agar Agar

This agar agar recipe is flavoured with Blue Butterfly Pea Flowers (Bunga Telang) and Pandan leaves. I used the dried flowers to extract the deep blue colour but you can also use fresh flowers. Adding a layer of santan (coconut milk) on top of agar agar jelly dessert makes it extra flavourful.

There are a few ways of extracting the blue colour from the flowers. You can soak them in water and let the blue colour seep slowly to the water, pound them to squeeze out the colour or boil them to extract the colour.

Fresh blue pea flowers

Dried blue pea flowers

Before extracting the colour, remove the green stem to get most of the blue out from the flowers. Some say the green part is toxic but yet to be confirmed as fact. Better be safe than sorry, I always say.

Extracting blue colour from dried flowers

Wash dried blue pea flowers and boil in water

After the water has turned dark blue, switch off flame

Use a sieve to strain the flowers and squeeze out the dark blue water

Blue Pea Santan Agar Agar

I used the dried flowers to extract the deep blue colour

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Course Dessert

Cuisine Asian

Ingredients

  

Blue Pea flower extract

• 8 g dried blue pea flowers bunga telang remove flower stalk
• 150 ml water

Agar Agar mixture

• 1.1 litre water
• 1 packet agar agar powder 12 g
• 180 g sugar
• Pandan leaves crushed optional

Santan (Coconut Milk) Layer

• 1 packet agar agar powder 12 g
• 1 litre water
• 160 g sugar
• 250 ml santan coconut milk
• 1 teaspoon salt or more to taste
• Pandan leaves crushed optional

Instructions

 

Blue Pea flower extract

• Wash dried blue pea flowers and boil in water.
• After the water has turned dark blue, switch off flame.
• Use a sieve to strain the flowers and squeeze out the dark blue water.

Agar Agar mixture

• In a pot of water, add agar agar powder and sugar.
• Stir well before turning on the heat and bring to a boil.
• Ensure that agar agar powder is completely dissolved and add pandan leaves.
• Boil until agar agar powder and sugar dissolve and flavour from pandan leaves comes out.
• Switch off flame and remove the pandan leaves.
• Slowly add blue pea flower extract (to achieve your desired colour), stir well and bring it to a boil.
• Remove pot from flame and set aside.

Santan (Coconut Milk) Layer

• In another pot of water, add agar agar powder and sugar.
• Add crushed pandan leaves and bring to boil.
• Add santan (coconut milk) with salt and mix well.
• Let the mixture boil for a while and switch off flame.
• Switch off flame and remove the leaves.

Assembly

• Pour 500 g of blue agar agar mixture in suitable containers.
• Set aside until it starts to solidify.
• Carefully scoop 500 g of hot santan mixture over the blue agar agar layer.
• Set aside to cool and solidify. Once set, chill in the refrigerator for a few hours before serving.

Notes

1. If you are using plastic containers, cool the agar agar mixture down before pouring into containers.
2. For this recipe, I used 1 litre plastic containers.
3. This recipe makes about 2 plastic containers.