Peel and cut the purple sweet potato into small chunks. Steam until very tender, about 15-20 minutes. Mash thoroughly to a smooth paste.
In a saucepan, combine water and agar-agar powder. Stir well and let it soak for 5-10 minutes.
Add pandan leaf (if using) and half of the sugar to the saucepan. Bring the mixture to a boil over medium heat, stirring constantly until the agar-agar powder is completely dissolved. Remove the pandan leaf.
Take about half of the cooked agar-agar solution and mix it with the mashed purple sweet potato until well combined and smooth. This is your purple sweet potato layer mixture.
To the remaining half of the agar-agar solution, add coconut milk, the remaining sugar and salt. Stir well until the sugar dissolves. Heat gently if needed, but do not boil. This is your coconut milk layer mixture.
Pour a thin layer of the purple sweet potato mixture into a mold. Let it set slightly (about 5-10 minutes in the fridge or at room temperature).
Carefully pour a layer of the coconut milk mixture over the slightly set purple sweet potato layer. Let it set slightly.
Repeat pouring layers of purple sweet potato and coconut milk mixtures, allowing each layer to partially set before adding the next, until all mixture is used.
Once all layers are poured, refrigerate the jelly for at least 2-3 hours, or until fully set and firm.
Unmold the jelly and cut it into desired shapes before serving chilled.
Cook this in the app — save it & get tonight’s menu
Get the app
