22 g agar agar powder
2 tsp pandan essence
80 g gula melaka (palm sugar) - chopped
400 ml coconut milk
100 ml milk
60 g white sugar
1/2 tsp salt
1/2 fresh coconut (for garnish)
8 pandan leaves (washed)
grated gula melaka (for garnish)
banana leaves (cleaned and trimmed in line serving platter)
| You may use any molds of your choice, so be creative with your presentation.
| All mixtures should be cooled to a room temperature before pouring into the mold.
| Make sure that the previous layer is completely hardened and set before adding the next layer to have beautifully-defined layers.
Sprinkle grated coconut and palm sugar on top of jelly and serve cold.