- 800ml pure fresh sugar cane juice
- 1 tbsp agar-agar powder
- 2 tsp gelatine
- 200g castor sugar
- Combine sugar cane juice, agar-agar powder, gelatine and sugar in a deep saucepan. Bring to a low, simmering boil.
- Strain the jelly mixture through a fine sieve into a tray. Set aside to cool and set completely, then chill in the refrigerator before cutting into serving slices.