Coconut (Santan) Rose Agar Agar Jelly
Shiokman Recipes recipe - Peranakan
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 litres water
- 2 packets agar agar powder (24 g)
- Pandan leaves (crushed)
- 400 g sugar
- ¼ tsp rose essence
- ¼ tsp rose pink food colouring
- 1 packet agar agar powder (12 g)
- 800 ml water
- 200 g sugar
- 500 ml santan (coconut milk)
- ½ teaspoon salt
- Pandan leaves (crushed)
Instructions
- 1
In a pot of water, add agar agar powder and stir well before turning on heat.
- 2
Add crushed pandan leaves and bring to a boil. Ensure that agar agar powder is completely dissolved.
- 3
Add sugar and stir well until dissolved.
- 4
Add rose essence and rose pink food colouring, mix well. Switch off flame and remove pandan leaves.
- 5
Scoop pink agar agar liquid into glass containers or jelly moulds. Remove any bubbles on surface by pricking with a sharp stick. Set aside to cool until surface sets slightly.
- 6
While waiting for Pink Layer to set, prepare Santan Layer. Add agar agar powder to a pot of water. Stir well before turning on heat.
- 7
Add crushed pandan leaves and bring to boil.
- 8
Add sugar and stir well until dissolved.
- 9
Add in santan (coconut milk) and salt and bring mixture to a boil. Turn off heat and remove pandan leaves.
- 10
Check that the surface of the pink layer is set before pouring in santan liquid.
- 11
Use a fork to make scratches on surface, so that both layers will bind together.
- 12
Gently scoop the hot santan liquid over the pink layer.
- 13
Set aside to cool and solidify. Once set, chill in refrigerator for a few hours before serving.