Palm sugar and coconut milk jelly

Ingredients

• 500 ml (2 Cups) Water
• 150 g Palm Sugar, roughly chopped
• 3 tsp Agar-Agar Powder
• 1 Pandan Leaf, tied into a knot
• 300 ml (1 ¼ Cups) Coconut Milk
• Pinch of Sea Salt

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Preparation

• Place water, sugar, agar-agar powder and pandan leaf in a roomy pan and bring to the boil. Lower the heat and simmer until agar-agar powder completely dissolves, about 15 to 20 minutes.
• Remove pandan leaf. Stir in the salt into the coconut milk and pour this into the jelly. Return the mixture to the boil then immediately remove from the heat.
• Pour the jelly into a glass dish or jelly mould and leave undisturbed until set. When cool, chill the jelly in the refrigerator. The jelly should separate nicely into 2 layers-a clear palm sugar layers and a coconut layer.