Color Preparation: Add dried butterfly pea flowers and hot water to a pot, bring to a boil for about 10 minutes to get a deep blue color, then turn off the heat and let cool. Wash and chop the beetroot, add water to a pot, soak for 10 minutes to release color, then bring to a boil. Turn off the heat and let it sit for another 10 minutes to deepen the color.

Red Bean Filling: Wash red beans and cook in a pressure cooker with salt until soft. Remove and blend with a little of the cooking water until smooth. Cook as you did with the mung bean filling above.

Bring the agar mixture and pandan leaves to a boil, stirring continuously. Add sugar and stir until dissolved. Cook on medium heat for 5 minutes until the agar becomes clear. Add sweetened condensed milk (if using) and stir well. Then add coconut milk. Keep the heat low to prevent the agar from setting.

Pour the blue and pink colored water into separate bowls (about 100 ml each). Add 3 tablespoons of the agar mixture to each bowl and mix well.

Pour the colored agar into each mold lined with ice underneath to set quickly. Poke holes in the set layer with a toothpick, then pour the white layer on top. This is the secret to preventing the jelly from separating! 💪 Add the filling in the center, then pour more colored agar to cover the filling. Poke holes in the next layer with a toothpick, then pour the final layer of jelly. Once set, wrap in plastic wrap and refrigerate for 2 hours to firm up!

When removing from the mold, gently use a toothpick to separate the cake from the mold. This is the pink cake with red bean filling!

The blue cake has mung bean filling!

Enjoy the cake with tea or cut it into small pieces for bubble tea, it's delicious!