Rose Santan Agar Agar

This is an old school agar agar recipe which was popular in the early 70’s. This recipe is similar to my Blue Pea Santan Agar Agar except I used rose food colouring and rose essence for fragrance. You can also use rose syrup in place of the rose essence by adding about 3 Tbsp. If rose syrup is used, reduce sugar by 30g.

For natural colour, you can extract the red colour from beetroot if you’re not comfortable with artificial food colouring, but the red can be very dark. Please search on Google for how to do this. 

Pour rose agar agar mixture into suitable containers and set aside until it starts to solidify.

Carefully scoop hot santan mixture over the rose agar agar layer.

Set aside to cool and solidify. Once set, chill in the refrigerator for a few hours before serving.

Rose Santan Agar Agar

Makes 2 square containers measuring 6 X 6 ins

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Course Dessert

Cuisine Asian

Ingredients

  

Rose Agar Agar mixture

• 1.1 litre water
• 1 packet agar agar powder 12 g
• 180 g sugar
• Pandan leaves crushed optional
• ¼ tsp rose colouring
• ¼ tsp rose essence

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

 

Rose 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.
• Add the rose food colouring and rose essence. Mix well.
• Switch off flame and remove the pandan leaves.
• 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 rose agar agar mixture in suitable containers.
• Set aside until it starts to solidify.
• Carefully scoop 500 g of hot santan mixture over the rose 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.