In a pot of water, add agar agar powder and stir well before turning on heat.
Add crushed pandan leaves and bring to a boil. Ensure that agar agar powder is completely dissolved.
Add sugar and stir well until dissolved.
Add rose essence and rose pink food colouring, mix well. Switch off flame and remove pandan leaves.
Scoop pink agar agar liquid into glass containers or jelly moulds. Remove any bubbles on surface by pricking with a sharp stick. Set aside to cool until surface sets slightly.
Santan (Coconut Milk) Layer
While waiting for Pink Layer to set, prepare Santan Layer. Add agar agar powder to a pot of water. Stir well before turning on heat.
Add crushed pandan leaves and bring to boil.
Add sugar and stir well until dissolved.
Add in santan (coconut milk) and salt and bring mixture to a boil. Turn off heat and remove pandan leaves.
Assembly
Check that the surface of the pink layer is set before pouring in santan liquid.
Use a fork to make scratches on surface, so that both layers will bind together.
Gently scoop the hot santan liquid over the pink layer.
Set aside to cool and solidify. Once set, chill in refrigerator for a few hours before serving.
Recipe Notes
If you want it less sweet, reduce sugar according o taste.
Instead of rose essence, you could use 6 Tbsp rose syrup. If syrup is used, reduce sugar by 60 g.