Ingredients
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Coconut Milk Layer
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1¼ tablespoons Agar powder
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2½ cups Coconut Milk
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½ cup Sugar
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½ tsp Salt
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Pandan Leaves Layer
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1 cup Pandan
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1½ cups Jasmine Water
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¾ or 1 cup Sugar
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1¼ tablespoon Agar powder
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3 - 4 drops Jasmine Extract
Directions
Steps
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1
Done
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For the first layer, mix agar powder with coconut milk in a sauce pan. Stir until the agar powder is dissolved. Set aside in the pan. |
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2
Done
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For the second layer, add agar powder and jasmine water to another pan and stir until dissolved. If you don’t have jasmine water, you can use regular water and add 2 or 3 drops of jasmine extract. |
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3
Done
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Put both pans on the stove, the first, coconut, layer on a medium heat and the second, clear, layer on a low heat. When the coconut milk starts to boil you will see bubbles, then add the sugar and salt and stir until dissolved. Bring it back to the boil and then turn off the heat. |
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4
Done
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Then bring the other pan, with the clear liquid in it, to the boil and then turn down the heat and add sugar and pandan leaves water and stir until dissolved. Bring back to the boil then turn it down and leave on a low heat while you put the first layer in to your moulds. |
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5
Done
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Use a tablespoon to put the coconut layer in the mould. Give it a little wiggle to see if it’s slightly set before adding the next layer, the green pandan layer. If it is completely set the layers will not stick together so don’t leave it too long. Repeat several time. |
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6
Done
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Leave in the fridge for an hour. |
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7
Done
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And there you have it, beautiful and delicious sweets to impress your friends and family with. Have fun. |
