Wash and pat the molds dry. Set them aside while making the jelly (see Note 1).
Measure sugar into a bowl. Add the agar agar powder and mix well (see Note 2).
Pour water into a medium sized pot. Add the agar agar and sugar mixture into the water and stir well for about 30 seconds.
Heat up the jelly solution over low flame. Stir constantly.
Let the jelly cook over the low heat until it reaches a rolling boil point. Make sure to stir it constantly.
As soon as the jelly starts boiling, turn off the heat.
Let the jelly cool for a few minutes before adding the rose extract and the pink food coloring. Stir well to disperse the color evenly in the agar agar.
Pour the agar agar into the prepared molds.
Let them rest at room temperature for about 15 minutes before transferring to the refrigerator to set completely.
To test if the jelly is set, shake the molds gently. If the jelly is wobbly, it needs more time. If it does not move, try pressing lightly with your finger. If it is firm to the touch, it is ready to serve. Decorate the top with gold flakes if you wish.
Keep the jelly chilled until it is ready to be served. The jelly is best served chilled.