•20g agar-agar powder
•150g castor sugar
•1 litre water
•3 pandan leaves, shredded and knotted
•120g canned sweet corn, cream style
•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.