Sugar Cane Jelly
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.