Rose/Blue Pea Santan Agar Agar with Chin Chow
Shiokman Recipes recipe - Asian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 g Chin Chow (Grass Jelly)
- 1 can Lychee
- 500 ml water
- 6 g agar agar powder
- 90 g sugar
- 200 ml santan (coconut milk)
- ¾ teaspoon salt or more (to taste)
- Pandan leaves tied into a knot
- 650 ml water
- 6 g agar agar powder
- 90 g sugar
- Pandan leaves tied into a knot
- 1 drop rose colouring
- 1 - 2 drops rose essence
- 650 ml water
- 6 g agar agar powder
- 90 g sugar
- 2 - 3 g dried blue pea flowers
- Pandan leaves tied into a knot
Instructions
- 1
In a pot of water, add agar agar powder and sugar. Stir well and add pandan leaves. Then turn on the heat.
- 2
Stir mixture and boil until agar agar powder and sugar dissolve and flavour from pandan leaves comes out.
- 3
Add santan (coconut milk) with salt and mix well.
- 4
Let the mixture boil for a while and switch off flame.
- 5
Remove the pandan leaves.
- 6
In a pot of water, add agar agar powder and sugar. Stir well and add pandan leaves. Then turn on the heat.
- 7
Stir mixture and boil until agar agar powder and sugar dissolve and flavour from pandan leaves comes out.
- 8
Add the rose food colouring and rose essence. Mix well.
- 9
Switch off flame and remove the pandan leaves.
- 10
Remove pot from flame and set aside.
- 11
In a pot of water, add agar agar powder, sugar and dried blue pea flowers. Stir well and add pandan leaves. Then turn on the heat.
- 12
Stir mixture until agar agar powder and sugar dissolve. Boil till flavour from pandan leaves comes out.and mixture turns blue.
- 13
Switch off flame and sieve the pandan leaves and blue pea flowers.
- 14
Pour sieved blue agar agar mixture into a suitable glass container.
- 15
Set aside to cool down before refrigerating.
- 16
Grate chin chow and blue pea agar agar.separately.
- 17
Pour rose agar agar mixture into jelly mould ⅓ full.
- 18
Place lychee in the center of the mould.
- 19
Add a mix of grated chin chow and blue pea agar agar.
- 20
Pour rose agar agar mixture until ⅔ full. Let the agar agar firm up slightly.
- 21
Pour santan agar agar mixture until full.
- 22
Set aside to cool down before refrigerating.