Butterfly Pea Jelly

🧂 Ingredients

• 10 g agar agar powder
• 250 g white sugar
• 1 l water
• 15 butterfly pea flowers

  (dried)
• 10 g agar agar powder
• 200 ml coconut milk

  (thick)
• 800 ml water
• 250 g white sugar
• 20 butterfly pea flowers
• Edible gold flakes

Instructions

• 1 Measure the sugar into a bowl. Add the agar agar powder into the sugar and mix
  well (see Note 1).
• 2 In a medium saucepan, measure the water. Add the sugar and agar-agar mixture
  into the water and stir to disperse.
• 3 Turn on the heat to medium flame and stir the agar agar solution until the sugar
  is dissolved.
• 4 Add the butterfly pea flowers and stir briefly. Let the jelly solution cook
  until it reaches a rolling boil stage (see Note 2).
• 5 Reduce the heat and let the jelly simmer for about one minutes. Turn off the
  heat and strain the jelly solution with a fine mesh strainer into a measuring
  jug.
• 6 Pour half of the jelly solution into a square tin (approximately 7 inches by 7
  inches square). Set it aside to let it cool slightly before placing it in the
  fridge to set completely.
• 7 Divide the remaining jelly into prepared jelly cups or molds. Divide the jelly
  equally for even layers (see Note 3). Set them aside to allow the jelly to set
  before adding the next layers.
• 8 Similar to the first layer of jelly, measure the sugar and agar agar powder into
  a bowl. Mix them well so that the agar agar powder is well dispersed in the
  sugar.
• 9 Next, measure water into a saucepan. Add the agar agar and sugar mixture into
  the water and stir.
• 10 Turn on the heat to a medium flame and stir to avoid the agar agar powder from
  clumping at the bottom of the pan. Let the jelly solution cook to a rolling
  boil.
• 11 Turn the heat to low and add the coconut milk. Stir to mix.
• 12 Let the jelly cook on low heat until it comes to a very light simmer (see Note
  4). Turn off the heat.
• 13 Transfer half of the jelly solution into another pan. Add the blue pea flowers
  into the pan and stir lightly.
• 14 Turn on the heat to a very low flame and let the flowers cook in the hot jelly
  for about one minute. Make sure the solution does not simmer. If it does, turn
  off the flame.
• 15 Cover the pan with a lid and let the flowers steep for about 3 minutes. Stir
  occasionally. Once the jelly has reached the desired blue hue, strain the
  flowers.
• 16 Test the clear blue jelly in the cups by touching the surface with your finger
  tips. The jelly should have set. If not, place it in the fridge for about 5
  minutes to quicken the setting process. You can do this process simultaneously
  as you are preparing the coconut milk jelly above.
• 17 Once the first layer is set, divide the blue tinted coconut milk jelly into the
  jelly cups. Place the cups in the fridge to allow the jelly to set (see Note 5).
• 18 Once the second layer is set, pour the final white layer into each cup. Place
  the cups back in the fridge for this white layer to set completely.
• 19 Remove the clear blue jelly (poured into square jelly tray earlier) from the
  fridge and turn the jelly out onto a plate. For easy release, use a thin spatula
  to run through the sides of the jelly and the tin. And then, place 2 toothpicks
  on the sides. This will create air pockets on the sides and help release the
  jelly better.
• 20 Place a large plate (facing down) on the tin.
• 21 Turn the tin over (while holding the plate on the top) to release the jelly onto
  the plate.
• 22 Cut the jelly into small cubes and triangles.
• 23 Scoop the cut jelly onto each jelly cup. Decorate with tiny pieces of edible
  gold flakes if preferred. Keep the jelly chilled until ready to serve.
• 24 The jelly should be allowed to set completely before serving. This can take at
  least 2 to 3 hours at room temperature and will be quicker if refrigerated
  (about 2 hours). Jelly poured in deeper containers like the jelly cups will take
  a longer time to set as compared to those set in shallower molds.

Nutrition Info