2 x 250gm Gula Melaka
2 x 2 pcs pandan leaves
400ml coconut cream
Heat 250 gm Gula Melaka and pandan leaves in 1 litre of water.
Add 1 pkt jelly powder, stirring frequently. Once boiling, take out pandan leaves, remove jelly mixture from flame and pour into mould.
Heat another 250 gm Gula Melaka and pandan leaves in 600ml water. Add 1 pkt jelly powder, stirring frequently. Add coconut cream and stir till it boils. Take out pandan leaves and remove jelly mixture from flame.
By this time, the first batch of jelly should be setting. Scratch the surface or make very light pricks with a fork before pouring the coconut cream jelly over it. This will help the 2 layers adhere to each other. Make sure the jelly has set properly and is hard before cutting it.