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Rose Santan Agar Agar

Makes 2 square containers measuring 6 X 6 ins
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.