Cooking Instructions

Jelly with coconut cream, favoured with pandanus leaves (Wun Ka Thi Bai Teoy)

Clean pandanus leaves and cut the leaves into small pieces of about 5 cm long with scissors.
Place leaves and water in the jug of an electric blender or chopper and process until
pulverized. Pour through a fine strainer and discard solids. Mix pandanus juice, sugar and
agar powder for sweet layer in the pot. Mix salt, coconut milk, water and agar powder in
another pot for salty layer. Stir well and set aside for 5 minutes. Then turn up the heat.
Stir continuously in both pots. When the mixture has boiled, slowly pour it into decorative
cups. Pour a thin layer of the mixture into each of the cups. Wait 3 minutes before
pouring in the next layer, alternating between sweet and salty until the cups are full.
Put in the refrigerator to cool for at least 1 hour.