Sweet Corn and Cincau Jelly

•20g agar-agar powder
•150g castor sugar
•1 litre water
•3 pandan leaves, shredded and knotted

Portion (A)
•120g canned sweet corn, cream style

Portion (B)
•50g black jelly (cincau), shredded
•100ml thick coconut milk
•1/4 tsp salt

Put agar-agar and water in a saucepan, stir to dissolve the agar-agar. Add sugar and pandan leaves and bring to a boil, stirring occasionally.
Discard pandan leaves.
Divide agar-agar mixture into 2 equal portions. Stir in cream style sweet corn to one portion.
Pour one ladleful of the mixture into a wet fluted mould.
Leave aside to set.
To the other portion of boiling agar-agar, add coconut milk and stir well to mix.
Add cincau. When the sweet corn layer has just set, use a fork to lightly scrape the surface and gradually pour in a ladleful of cincau portion.
Leave to set.
Alternate the layers until all the agar-agar mixture have been used up.
Leave to cool to room temperature then chill well in the refrigerator before cutting.


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