• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 20g agar-agar powder
  • 150g castor sugar
  • 1 litre water
  • 3 pandan leaves, shredded and knotted
  • Portion (A)
  • 120g canned sweet corn, cream style
  • Portion (B)
  • 50g black jelly (cincau), shredded
  • 100ml thick coconut milk
  • 1/4 tsp salt


  1. Put agar-agar and water in a saucepan, stir to dissolve the agar-agar. Add sugar and pandan leaves and bring to a boil, stirring occasionally. Discard pandan leaves.
  2. Divide agar-agar mixture into 2 equal portions. Stir in cream style sweet corn to one portion.
  3. Pour one ladleful of the mixture into a wet fluted mould. Leave aside to set.
  4. To the other portion of boiling agar-agar, add coconut milk and stir well to mix.
  5. Add cincau. When the sweet corn layer has just set, use a fork to lightly scrape the surface and gradually pour in a ladleful of cincau portion. Leave to set.
  6. Alternate the layers until all the agar-agar mixture have been used up.
  7. Leave to cool to room temperature then chill well in the refrigerator before cutting.

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