Pandan Coconut Jelly

INGREDIENTS

• For the coconut layer:
• 1 package (70 oz) of clear agar-agar
• 2 cups water
• 0.5 cup sugar
• 1 can (19 oz) coconut milk
• For the pandan layer:
• 1 package (70 oz) of green agar-agar
• 2 cups water
• 2 cups coconut juice
• 0.5 cup sugar
• 1 tablespoon pandan extract

DIRECTIONS

1. Shred the agar-agar bars into thin slices and soak them in water in a saucepan for 30 minutes. Do the same with the green agar-agar in another pan. The only difference is soaking it in a combination of water and coconut juice.
2. Heat the clear agar mixture over medium flame until it completely dissolves. Then, stir in sugar and cook for 10 minutes. Lower the temperature and pour in coconut milk. Simmer for 2-3 minutes.
3. Pour this agar mixture into a 9 x 13-inch pan. Let it harden at room temperature.
4. Repeat the second step with the green agar mixture. But instead of coconut milk, add some pandan extract. Then, cook for 10-15 minutes.
5. When the coconut layer has set, gently pour the pandan mixture over and place the tray in your fridge until the jelly is firm to touch.
6. Cut the jelly into equal parts and serve on plates!