Agar Agar” comes from Malay word for “ jelly” . Agar is a flavourless gel derived from seaweed. Therefore it contain the rich array of minerals. White and semi translucent, it is available in strands and now powdered form).

My preference Agar Agar strands.

Ingredients:

Half packet of Agar Agar strands
Half bowl of coconut milk
5 tablespoons of caster sugar
Half teaspoon of coarse salt
2.1/2 cups water

Method:

Soak the agar agar strands in a bowl of water for 10 minutes.
Boil the water in a pot over medium heat.
Add the agar agar strands into the boiling water and stir until it is completely dissolved.
Turn off the heat.
Stir and divide the mixture into two portions.

Portion One:

Pour the portion with coconut milk into the jelly mould and let it set at room temperature about 2 hours.

Portion Two:

Add rose essence to the other half of the pot and stir well. Ensuring the colouring are mixed thoroughly.
Do this part only when the Portion One with coconut milk has set.
Pour the second portion with the rose essence colouring on top of the mould.u
Leave it to set in the refrigerator until hardened.

Or vice versa, rose essence first portion followed by second portion topped with coconut milk.

This special wavy agar agar knife is used to cut the dessert before serving.

It’s so much economical to prepare this Agar Agar Santan at home though preparation can be a bit laborious. 😉

One of my favourite Chinese New Year dessert.

For more interesting ideas for dessert preparation, check out this link.

https://flofoodventure.wordpress.com/category/dessertalicious/