Blue Pea Longan & Coconut Agar Jelly

Ingredients

1 canned longan in syrup (abt 550g)1 pkt or 10 g agar powder600 ml water1 tsp blue pea flowers1/2 cup coconut cream

Steps

Open can of longans, drain to separate longans with syrup.Pour syrup into a pot, add water, agar & blue pea flowers, stir & bring to a boil (stirring frequently)Lower heat to a simmer for 10 mins till mixture turns blue/purple (depends on reaction of blue pea pigment with longan syrup)Taste to adjust sweetness (I didn’t add additional sugar)Remove blue pea flowers & pour 3/4 of agar mixture into moulds of choice.Pour coconut cream into remaining agar mixture, stir well & set aside.Arrange longans in agar mixture that’s already starting to set in the moulds & set aside for 5 mins for the surface to start to set (place in fridge to fasten process if needed)Once surface starts to set, stir coconut agar mixture again before pouring into mould(s)Set aside to cool, place in the chiller for 2 hours & enjoy!