Pandan/screwpine and milk jelly

Name: Pandan/screwpine and milk jelly
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 5
Cuisine: En
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

Dessert

5 servings

Very Easy

1 hour

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

Preparation

Preparation30 min

Cook time30 min

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)