Pandan Coconut Jelly

Instructions

1. Prepare the mold
   Lightly grease a 9x13 inch rectangular pan or jelly mold with a neutral oil. Alternatively, rinse the mold with cold water and leave it wet (this helps with unmolding later). Set aside.
2. Make the pandan layer
   In a medium saucepan, combine 600ml (2½ cups) water, 100g (½ cup) sugar, and 5g (½ tablespoon) agar-agar powder. If using fresh pandan leaves, add them now. Bring to a boil over medium heat, stirring constantly until the sugar and agar-agar dissolve completely. Remove from heat, discard pandan leaves if using, and stir in the pandan extract or paste. Add a drop of green food coloring if desired for a more vibrant color.
3. Create the first layer
   Pour half of the pandan mixture into the prepared mold. Allow it to cool at room temperature for about 15 minutes or until the surface is set but still slightly sticky to touch. Keep the remaining pandan mixture warm on very low heat or place over a pot of warm water to prevent setting.
4. Prepare the coconut layer
   While the first layer is setting, combine coconut milk, remaining 600ml (2½ cups) water, remaining 100g (½ cup) sugar, remaining 5g (½ tablespoon) agar-agar powder, and salt in another saucepan. Bring to a gentle boil over medium heat, stirring constantly until sugar and agar-agar dissolve completely. Remove from heat and stir in coconut extract if using. Let it cool slightly but not set.
5. Create alternating layers
   Once the first pandan layer is slightly set, gently pour half of the coconut mixture over it. Allow it to cool for 15 minutes or until the surface is set but still slightly sticky. Then pour the remaining pandan mixture, wait for it to set, and finally top with the remaining coconut mixture.
6. Chill until firm
   Allow the jelly to cool completely at room temperature, then refrigerate for at least 4 hours or preferably overnight until fully set and chilled.
7. Serve the jelly
   To serve, run a knife around the edges of the mold. Dip the bottom of the mold briefly in warm water to help release the jelly. Invert onto a serving plate. If desired, drizzle with sweetened condensed milk. Cut into squares or diamond shapes and serve cold.