First layer: Arrange lychees and cherries in a ring mould. Bring water, sugar, pandan leaves and agar-agar powder to a boil until a clear liquid is obtained. Pour agar-agar mixture over the neatly arranged fruits. Leave to set.
Second layer: Bring water, sugar and agar-agar to a boil. Add in shredded cincau. Stir well. Remove from heat and leave aside till mixture is lukewarm. When first layer is fully set, use a fork to scratch the surface, then pour second layer over and allow to set.
Final layer: Boil together water, sugar and agar-agar powder. Once it has boiled, lower the flame, add in milk and lychee juice and beaten egg. Add a tinge of red colouring. Stir well then remove from flame. Leave aside to cool slightly. Scratch the second layer with a fork to help the layers to bind well. Pour the final layer over. Set aside to cool completely then chill well in the refrigerator.