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.

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.

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.

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.