First, chop and blend the beetroot and pandan leaves to extract their juice. Add 2 teaspoons of sugar and simmer the beetroot juice until it thickens. Strain the passion fruit to get the juice. For the other colorings, steep them in boiling water to extract the color. Soak 4 packets of agar agar in 10 cups (2.4 liters) of water for about 30 minutes to let it bloom.

Next, heat the mixture on the stove, stirring constantly. The agar will become very thick, so keep stirring to prevent lumps.

Once the agar mixture comes to a boil, skim off any foam. Gradually add the granulated sugar while stirring. When the mixture turns clear, lower the heat. Prepare your molds and colorings. In about 20 minutes, the jelly will set and can be removed from the molds and placed on a rack to dry.

For square molds, cut the jelly into long square pieces and place them on a rack. Dry them in the oven at 158°F (70°C) for 2 days. If you don't have an oven, sun-dry them for 3 days. Since it's winter where I am, I used the oven.

After 2 days of drying, the jelly candies will be completely dry.

Coat the candies evenly with powdered sugar, then shake them in a sieve to remove excess sugar, leaving just a light coating around each piece.

These colorful agar jelly candies look beautiful on the table for Lunar New Year. They have a delicious flavor—crisp on the outside and chewy on the inside.