Pudding A:- 300 ml thin coconut milk (use 150 ml coconut milk from 1 can of coconut milk + 150 water)- 75 gram palm sugar- (3.5 gram/~ 2 teaspoon) agar-agar powder- 1 pandan leaf, knottedPudding B:- 300 ml water- 75 gram palm sugar- (3.5 gram/~ 2 teaspoon) agar-agar powder- 1 pandan leaf, knotted

1. Place all pudding A ingredients in a small saucepan. Bring to a boil while stirring so everything is well mixed. Discard pandan leaf.2. Place all pudding B ingredients in another small saucepan. Bring to a boil while stirring so everything is well mixed. Discard pandan leaf.3. Pour a small amount of pudding A into a mold (or several molds) to make a thin layer, then place the mold (or molds) in the fridge for 2-3 minutes until slightly firmed up. Then pour a small amount of pudding B to make another thin layer, place in the fridge again for 2-3 minutes. Do this, alternating between pudding A and pudding B, until both are used up. Store in the fridge until fully firmed, about 1 hour. Serve cold.