Blue Longan Agar Agar Jelly
Sweet and tart, chewy and crunchy, soft and creamy - this agar agar jelly is perfect on a hot day, or after a sour and spicy meal!
Equipment
- Food Tongs
- Strainer
- Weighing Machine
- Measuring Cup
- Saucepan
- Silicone Spatula
Ingredients
- 30 g butterfly pea flowers, fresh, or about 30 flowers
- 350 ml hot water
- 3 fresh pandan leaves, fresh, optional
- 565 g longan in syrup, in a can/ tin
- 150 g granulated white sugar
- 12.7 g agar-agar powder, 1 packet, clear "colour"
- 500 ml coconut milk, freshly squeezed, or cream of coconut
Instructions
Preparation
- Soak butterfly pea flowers in hot water for 10 minutes, then strain the water. Fold pandan leaves into individual knots to fit the saucepan.
- Separate longan from the syrup into 2 bowls.
- Measure 6.3g of agar-agar powder (amount according to manufacturer's instructions).
- Measure and combine syrup and butterfly pea flower water in a saucepan. It should reach 500ml. If it's not enough, add clean water.
- Add 50g of sugar to the saucepan. Stir and mix until well-distributed.
- Add 6.3g of agar-agar and 1 pandan knot to the saucepan and mix until distributed.
Cooking
- Place saucepan over medium-heat and cook the Longan Agar Agar Layer mixture for 4 minutes, sitrring constantly.
- Once the mixture is boiling, switch off the heat.
- Place all the longan into a 7x7 inch square mould without overlapping. Pour all the Longan Agar Agar Layer mixture into the mould. Push any floating fruit to fully submerge them. Set aside to harden completely for 30 minutes.
- Once hardened, make shallow swirls on the surface of the Longan Agar Agar Layer.
- Add all the coconut milk, 6.4g of agar agar powder, and the rest of the sugar into a saucepan. Stir until well distributed.
- Add the rest of the pandan knots and cook over medium heat for 4 minutes, stirring often.
- Once the coconut agar agar mixture is boiling and very smooth, switch off the heat. Continue stirring to cool it slightly for about 2 minutes.
- Pour the coconut agar agar mixture gently into the mould with a ladle. Pop or remove any bubbles present on the surface. Let it harden for about 30 minutes.
- Once hardened, cover with cling wrap and place in the fridge to set. Chill for a minimum of 4 hours.
Serving
- Remove from the fridge. Remove the cling wrap.
- Run a knife along the edge of the jelly to loosen it. Cover with the serving plate and carefully flip it.
- Serve!
Notes
Tips:
- If butterfly pea flowers are not available, a high-quality food dye can be used instead.
- If a lighter colour is preferred, the amount of blue water can be reduced. Be sure to substitute the amount with drinking water to fit the liquid to agar-agar ratio.
- Fresh coconut milk brings more fragrance and creaminess to this dessert. If freshly squeezed is not available, the next best substitute is cream of coconuts - the floating layer where the delicious fats are.
- Making shallow swirls on the surface of the firm agar-agar jelly glues the top layer better, preventing it from sliding off prematurely.
- Allow the top layer to slightly cool to prevent the bottom layer from melting during pouring. This keeps the clear line separation of the layers.
- Smaller moulds can be used as well! Go wild with the shapes and sizes - involve the kids and get them to arrange the fruits in the mould.
- Be sure to watch the full video so to replicate exactly how I made my Longan Agar Agar Jelly!
- Can be kept for 1 week in the fridge in an air-tight container.
- Not recommended to freeze.
- Chilled always
- As a snack
- As a fancy dessert
Nutrition
Calories: 12kcalCarbohydrates: 3gSodium: 2mgFiber: 1gSugar: 3g
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