2.
In a pot, add in coconut milk, water, agar-agar powder and a pinch of salt. Heat up gently and whisk till agar-agar powder is fully dissolved.
3.
Once the mixture has come to a boil. Pour into a Pyrex bowl and place in the fridge for least 25 minutes or until fully set.
4.
Red bean Pandan layer -
5.
Use a hand blender or blender to blend the soaked red beans. Do not blend until fully smooth, let it have small chunks of red beans. When done, place it in a bowl and set it aside.
6.
Add desiccated coconut to a pan and toast until lightly browned. Take out and set aside.
7.
In a pot, add in pandan extract / juice, diluted coconut milk, water, chunky red bean paste, and agar-agar and whisk till the agar-agar powder is fully dissolved.
8.
When the mixture comes to a gentle boil, pour in the mixture on top of the coconut layer and set it in the fridge for at least 25 minutes or until fully set.
9.
Once fully set, you may sprinkle toasted desiccated coconut and enjoy. You may drizzle 1 tsp of honey, but that’s optional.
