25g agar-agar powder, dissolved in 100ml cold water
100ml instant hot water
1 tbsp castor sugar
1 tbsp instant coffee granules
1 tsp coffee essence
1 tsp cocoa powder
100ml hot water
200ml evaporated milk
1/2 tsp vanilla essence
3 egg yolks, beaten
Put the hot water and sugar in a saucepan and stir over medium heat. Add dissolved agar-agar and boil for 1012 minutes, stirring frequently. Divide mixture into 2 portions.
For the mocha layer: Combine hot water, castor sugar, instant coffee, coffee essence and cocoa powder in a saucepan. Stir in one portion of basic jelly mixture to mix.
For the pudding layer: Combine evaporated milk, hot water and essence in a saucepan. Stir well to mix. When mixture cools, add in egg yolks. Stir in the other portion of basic jelly mixture. Strain the mixture.
Wet a jelly mould, pour in one-third portion of mocha mixture. Chill in the refrigerator until it sets.
Remove mould, use a fork to lightly scratch the surface of the jelly, then pour over one-third portion of the pudding layer. Return the mould to the refrigerator to chill and set the second layer. Repeat the layering process until all of the jelly mixture is completely used up.