Coconut Pandan Jelly

Instructions

1. Prepare the mold
   Lightly oil a 9×9-inch square pan or a decorative gelatin mold. If using a decorative mold, ensure it can hold at least 6 cups of liquid. Set aside at room temperature.
2. Make homemade pandan extract (optional)
   If using fresh pandan leaves, blend the leaves with ½ cup water in a blender until finely pureed. Strain through a fine mesh sieve, pressing to extract as much liquid as possible. Set aside 4 tablespoons of the extract. Skip this step if using commercial pandan extract or paste.
3. Prepare the coconut layer
   In a medium saucepan, combine 1 cup water, ½ cup sugar, and 7.5g agar-agar powder (or 1 tablespoon gelatin). Bring to a simmer over medium heat, stirring constantly until the sugar and agar-agar have completely dissolved. Add 1 can of coconut milk and salt, stirring gently. Simmer for 2 minutes, being careful not to let it boil vigorously. Remove from heat.
4. Set the first layer
   Pour the coconut mixture into the prepared mold and let it cool at room temperature for about 30 minutes until set but still slightly tacky to the touch. This ensures the second layer will adhere properly.
5. Prepare the pandan layer
   In another saucepan, combine the remaining 1 cup water, ½ cup sugar, and 7.5g agar-agar powder (or 1 tablespoon gelatin). Bring to a simmer, stirring until completely dissolved. Add the second can of coconut milk and stir. If using corn starch, mix it with 2 tablespoons cold water to form a slurry, then add to the mixture, stirring constantly to prevent lumps.
6. Add pandan flavoring
   Add the pandan extract or paste to the mixture and stir well. If desired, add a drop or two of green food coloring for a more vibrant color. Simmer for 2 minutes, stirring occasionally.
7. Complete the dessert
   Once the pandan mixture has slightly cooled (but is still pourable) and the coconut layer is set but still tacky, gently pour the pandan mixture over the coconut layer. Allow the dessert to cool completely at room temperature, then refrigerate for at least 3 hours or preferably overnight.
8. Serve the jelly
   Once fully set, run a thin knife around the edges of the mold to loosen the jelly. Place a serving plate over the mold and quickly flip it over. Tap gently to release the jelly. If it doesn't release easily, dip the bottom of the mold briefly in warm water. Cut into squares or desired shapes and serve chilled.