# What You Need:
→ Jelly Layers
01 - 2 liters water
02 - 16 g agar-agar powder (about 2 tablespoons)
03 - 400 g granulated sugar
04 - 1/2 teaspoon vanilla extract
05 - Gel food coloring (red, orange, yellow, green, blue, purple)
06 - 1/2 cup fruit juice per color (optional, for flavor variation: e.g., orange, pineapple, grape juice)
→ Coconut Cream Layer
07 - 400 ml coconut milk (full-fat)
08 - 4 g agar-agar powder (about 1/2 tablespoon)
09 - 40 g granulated sugar
10 - Pinch of salt
# How-To:
01 - In a large saucepan, combine 2 liters of water and 16 g agar-agar powder. Bring to a boil over medium heat, stirring constantly until agar-agar is fully dissolved. Add 400 g sugar and stir until dissolved. Remove from heat, stir in vanilla.
02 - Evenly divide the hot agar-agar solution into six bowls (you may keep bowls warm set over hot water to prevent setting). Add a few drops of different food coloring to each bowl for a rainbow effect. Optionally, add 1/2 cup of fruit juice to each for natural flavor.
03 - Pour the first colored layer into a rectangular cake pan (about 9x13 inches). Refrigerate for 10–12 minutes, or until just set (surface should not stick when touched). Gently pour the next color layer over the previous one. Repeat, alternating colors, chilling between each layer, until all colors are used.
04 - In a clean saucepan, combine 400 ml coconut milk, 4 g agar-agar powder, 40 g sugar, and a pinch of salt. Stir well and bring to a boil; simmer for 2–3 minutes until agar-agar dissolves.
05 - Let the coconut cream cool for 3–5 minutes, then pour gently over the final set jelly layer. Allow cake to set completely in the refrigerator, at least 2 hours.
06 - To release, gently loosen edges with a thin knife and invert onto a serving plate. Slice and serve chilled.
