Butterfly Pea Sago Agar-Agar Pudding

 

Ingredients:

20 butterfly pea flowers

300 ml. boiling water

50 g. white sago pearls

60 g. castor sugar

2 tsp. agar-agar powder

1 tsp. jelly powder

1 tsp. cornflour

1/4 tsp. salt

200 ml. coconut milk

Methods:

1. In a bowl, add butterfly pea flowers and boiling water, stir and let stand for 20 minutes to soak the colour.
2. Boil water in a medium pot, when water has come to a boil add in white sago pearls.  Cook on medium heat for about 10 minutes and stirring often, to prevent the sago pearl from sticking onto the pot.  Cook until translucent, leaving small white spots.  Turn off heat and put the lid on and let it stuff for another 15 minutes.  By then, there is no white spots and the sago becomes completely transparent.  Drain on a colander/wire sieve, wash with water while stirring with a spoon until the sago pearls have cool down, and place in a bowl.
3. Remove the butterfly pea flowers from the soaking liquid.  Pour into the cooked sago and stir to mix and let it soak for 2 hours.
4. In a bowl, add caster sugar, agar-agar powder, jelly powder, cornflour and salt.  Mix well with a spoon and set aside.
5. After 2 hours, the sago pearls have turned blue color.  Strain and keep the pea flower water.
6. Add coconut milk to the pea flower water and stir to combine.  Pour into a pot, add the sugar agar-agar mixture and stir well before cooking.
7. Switch on medium heat, stir constantly and cook until boiled.  Add in the blue sago pearls, stir and cook until slightly boiled (not huge boil), then turn of heat.  Pour into a ceramic square pan.  Scoop out bubbles.  After cooling slightly, put in the refrigerator for at least 4 hours until fully set.
8. Turn over the pudding onto a large chopping board, cut into squares and serve.

I adapted this recipe from Youtube 'Shadajie Kitchen.'