Step 1

Peel the sweet potato and steam until fork tender and then mash. Mine is not completely smooth and I like it that way, you can use an immersion blender to make it smooth if you like. You will get roughly about 120 gr of mashed sweet potato

Step 2

Mix it with the rest of the ingredients and stir to mix until blended. Put this in a saucepan and bring to a gentle boil. This is to make sure we activate the agar agar. Scoop up and check to see. If the agar agar doesn't completely dissolve, your cake won't gel properly later. Let it cook for about 5 minutes and then pour into the mould to let them set at room temperature

Step 3

Put the dried pea flowers in warm water and let them soak for about 5 minutes. Squeeze out excess liquid from the flowers and you get a blue-colored water now. Discard the flowers. Make sure the liquid has cooled down completely before you add agar agar powder or the powder will clump

Step 4

Mix with the rest of the ingredients and pour into a saucepan and bring to a gentle boil to activate the agar agar. Make sure you don't see anymore specks of agar agar. Cook for another 5 minutes and then pour about 1/2-inch into the mould and let them set at room temperature, about 2-3 minutes. Keep the saucepan warm at the lowest heat on the stove

Step 5

Once this layer has set, gently put the sweet potato filling cubes in the middle and then pour the rest of the blue pea mixture to cover. Let them set at room temperature for about 10 minutes and then transfer to the refrigerator and let them set for about 1 hour before unmoulding

Step 6

Gently unmould the agar agar cake and enjoy!

Step 7

Keep them in an air-tight container in the fridge and consume within 3 days if possible, sometimes they may last up to 5 days. Keep in mind that the longer you keep them, the higher the chance of the agar agar jelly turn "watery" (and that's not unusual)