Clever repeat layering with different consistencies

  • 15gm agar agar strands (wash to soften) or powdered agar
  • 200gm gula melaka/palm sugar/brown sugar
  • 1 screwpine (pandanus) leaf (knotted)
  • 500ml water
  • 200ml coconut cream (thick coconut milk)
  • 50ml fresh milk
  1. In a heat proof bowl, combine agar agar strands, palm sugar , screwpine leaf and water.
  2. Bring to a boil and let it simmer until the palm sugar dissolves. Occasionally give the syrup a stir.
  3. Sieve the mixture and return back to heat.Discard the screwpine leaf.
  4. Make sure the syrup has reduced by half of its original amount before adding the coconut and dairy milk mix.
  5. Once the coconut milk is added , leave to simmer for about 1 to 2 minutes before pouring into moulds or a cake pan.
  6. Leave to cool in room temperature for about 20mins before refrigerating it. After about 2 hours the agar agar is ready to be served.