200g young coconut flesh, steamed for 3 minutes then leave to cool
1000ml coconut water
1/2 tsp rose essence
1 cup sugar syrup
2 cups sugar
2 cups water
1 tin longans, drained
cocktail cherries for garnishing
To make jelly: Bring water to the boil together with the pandan leaves. When water has boiled remove the leaves and add in (A). Cook over medium heat till sugar and agar-agar has dissolved. Add in colouring and pour the agar-agar solution into a flat tray. Leave to set and cut into plum flower shapes with cutter.
To make syrup: Bring sugar and water to a boil until all the sugar has dissolved. Strain the syrup.
Mix all the prepared ingredients with longans and chill well before serving. Garnish with cherries.