Pandan/screwpine and milk jelly

Ingredients

• 1 packet (abt 38g) seaweed/agar-agar - soak for about 1 hour to soften and squeeze out the water.
• 60g palm sugar/gula melaka - cut into pieces
• 15 pandan leaves - add about 1/2 cup of water, blend or pound to extra the juice
• 1/4 cup fresh milk

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Preparation

• Boil about 1/2 litre of water and once boiled, add the seaweed and let it cook until dissolved. Continue boiling for another 10 mins.
  Separate into 3 different portions.
  Add pandan extract into one, the other the palm sugar and one more with milk.
  Mix the flavors as individual portions.
  Into a container or tray, pour in first the palm sugar mixture, then the pandan and lastly the one with milk.
  Using a chopstick, gently mix to combine the flavors a little bit, but don't blend all together.
  (See the attached image as shown here)

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