1. Soak a pot of butterfly pea flowers in boiling water, the color is dark blue, it is used to make two layers of light color.
2. To make the first layer, add granulated sugar and gelatin powder to the bowl. The sugar can be adjusted according to your own taste. Pour 200ml of deep butterfly pea flower water and stir until the gelatin powder is completely melted.
3. Pour the deep butterfly pea flower solution into the mold and put it in the refrigerator for about 1 hour. Observe that the solidified jelly can make a second layer.
4. To make the second layer, add a little dark butterfly pea flower water, fine sugar, and gelatin powder to the bowl, pour 200ml of deep butterfly pea flower boiling water, stir until the gelatin powder is completely melted, and cool to room temperature.
5. Take the first layer out of the refrigerator, gently pour the light-colored butterfly pea flower water that has cooled to room temperature into the mold, and put it in the refrigerator for about 1 hour.
6. To make the third layer, add caster sugar, gelatin powder, and boiled milk to the bowl, stir until the gelatin powder is completely melted, and cool to room temperature.
7. Gently pour it into the mold and put it in the refrigerator for about 30 minutes.
8. To make the last layer of bean paste, first stir the gelatine powder and boiling water to melt completely.
9. Put the bean paste in the bowl, pour in the water in small amounts several times, each time the bean paste and water are completely stirred until they are combined, and then gently pour into the mold.
10. After the four layers of jelly are formed, take it out and leave it at room temperature for 3-5 minutes.
11. Pour it into the dish and apply a hot towel to release the mold.
12. Cut into small pieces and place on a plate, sprinkle with edible star glitter and edible gold leaf decoration.
