Pandan Coconut Jelly

Ingredients

For The Coconut Layer

• 1 package (.70 ounces) clear agar-agar bars
• 3 cups water
• 1 cup sugar
• 1 can (19 ounces) coconut milk

For The Pandan Layer

• 1 package (.70 ounces) green agar-agar bars
• 3 cups water
• 2 cups coconut juice
• 1 cup sugar
• 1 tablespoon pandan extract

Instructions

1. Tear clear agar-agar bars into thin pieces. In a saucepot, combine the agar-agar and water. Soak for about 30 minutes.
2. Tear green agar-agar bars into thin pieces. In another saucepot, combine with water and coconut juice. Soak for about 30 minutes.
3. Over medium heat, bring the clear agar-agar mixture to a boil, stirring regularly, until agar-agar is completely dissolved.
4. Add sugar and stir until dissolved. Continue to cook for about 10 to 12 minutes.
5. Lower heat and add coconut milk. Simmer for about 2 to 3 minutes.
6. Remove from heat and pour into a 9 x 13 pan. Use a toothpick to pop any bubbles.
7. Allow to the coconut layer to set.
8. In a pot over medium heat, bring green agar-agar mixture to a boil, stirring regularly, until agar-agar melts.
9. Add sugar and stir until dissolved.
10. Add pandan extract and stir to combine.
11. Continue to cook for about 10 to 15 minutes. Keep warm on very low heat on the stove until ready to pour onto coconut layer.
12. When the coconut layer is firm to touch but still slightly warm, gently pour pandan layer on top. Use a toothpick to pop any bubbles.
13. Allow the jelly to cool and refrigerate to set completely.
14. To serve, run a blunt knife around the edges of the pan to loosen jelly. Carefully invert on serving platter and cut into serving portions.