• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • First Layer:
  • 200ml water
  • 2 pandan leaves, knotted
  • 75g sugar
  • 1 tsp agar-agar powder
  • Whole lychees
  • Red cherries
  • Second Layer:
  • 400ml water
  • 125g sugar
  • 2 tsp agar-agar powder
  • 250g cincau, shredded finely
  • Final Layer:
  • 75ml lychee juice
  • 75ml water
  • 1 tsp agar-agar powder
  • 1 tbsp sugar
  • 100ml UHT milk
  • A pinch of red colouring
  • 1 small egg, beaten


  1. 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.
  2. 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.
  3. 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.

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