• In a blender, toss in 6 fresh pandan leaves and 150 ml water to blend till fine.

• Using a strainer, strain pandan juice into a small pot.
• On medium-low heat, add in 30 g white sugar, pandan essence and 7 g agar-agar powder and bring to boil.

| You may use any molds of your choice, so be creative with your presentation.

• When everything is dissolved, pour into the molds.
• Leave to cool and set in the refrigerator for about 10 to 15 minutes.

| All mixtures should be cooled to a room temperature before pouring into the mold.

• In another small pot, pour in 400 ml of water, 2 knotted pandan leaves, gula melaka and 7 g agar powder.
• Bring to a boil.
• Once all is dissolved, leave it to cool until room temperature before pouring the mixture on top of the hardened pandan layer.

| Make sure that the previous layer is completely hardened and set before adding the next layer to have beautifully-defined layers.

• In a separate small pot, pour 400 ml of coconut milk, milk, 30 g white sugar, ½ tsp salt and 8 g agar-agar powder. 
• Bring to simmer on medium-high heat, stirring until all is dissolved. 
• Keep it hot but not boiling while doing this.
• Pour the coconut milk mix over the hardened palm sugar layer, then allow to cool. 
• Cover with cling film and refrigerate for a minimum of 2 hours.

• Line your serving plates with banana leaves and unmold the jelly by gently bringing in the sides, then turning over the molds and tapping the bottom.