Pandan Coconut Milk Agar Agar (Jelly Cake)

Agar agar is a common Asian ingredient used in desserts. The Agar Agar powder is pure seaweed processed, acting as a natural vegetable “gelatin”. It is a good substitute to gelatin for the vegans. It tastes good on its own and has a firm texture. When Pandan paste and leaves are added, it gives a nice fragrance. With the coconut milk floating on top, you have a beautiful 2-layer agar agar with the coconut light green on top and a translucent darker green below. This is so simple to make, and delicious for the whole family to enjoy!
Note: You may get agar agar powder in Chinese groceries stores.
Ingredients:
Pandan Paste
6 strips of Pandan leaves
1 pack of agar agar powder (10g)
160g raw sugar
Coconut milk (250g)
Salt
Instructions:
1. In a pot, add 750g water with low heat. Put in the pandan leaves and sugar. Change to medium heat and bring it to a boil till sugar is dissolved
2. Remove the pandan leaves, add 1 tsp of the pandan paste, stir well. Add 1 tsp of salt into the coconut milk and pour the milk into the pot
3. Stir well and bring it to a boil. Pour the liquid into a container and wait for it to cool down. As coconut milk is lighter, it will slowly float. Once cool down, refrigerate it for 4 hrs and its ready to eat
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