Pandan and Coconut Jelly recipe

This pandan coconut jelly recipe produces delicious, soft texture, cold jelly with the scent of pandan and coconut milk. I love it!\r
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Ingredients: \r
For the white layer:\r
½ tsp (2.5ml) agar agar powder\r
2 tbsp (30ml) water\r
¼ cup (60ml) + 1 tbsp (15ml) coconut milk, at room temperature\r
¼ cup + 1 tbsp water\r
3 tbsp (45ml) sugar\r
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For the green layer:\r
½ tsp (2.5ml) agar agar powder\r
2 tbsp (30ml) water\r
¼ cup (60ml) + 1 tbsp (15ml) coconut milk, at room temperature\r
¼ cup + 1 tbsp fresh pandan leaves extr\r
4 tbsp (60ml) sugar\r
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Tip: If you open a can of coconut milk and it has solidified and stirring it wont work, put the can in a bowl of hot water and stir until the coconut milk is in its liquid form.\r
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Note: I use the small stove and turn on medium heat 5.\r
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Note: The first layer needs to set (but not set completely) and be warm and sticky before the next layer can be poured in. \r
If the first layer sets but it is cold to touch then the second layer may slide off when it is time to cut it.\r
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Note: The jellies taste soft after one hour in the fridge. The longer it stays in the fridge, the more firm it gets. Therefore, eat fresh.\r
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