Recipe Ingredient
- First Layer:
- 200ml water
- 2 pandan leaves, knotted
- 75g sugar
- 1 tsp agar-agar powder
- Whole lychees
- Red cherries
- Second Layer:
- 400ml water
- 125g sugar
- 2 tsp agar-agar powder
- 250g cincau, shredded finely
- Final Layer:
- 75ml lychee juice
- 75ml water
- 1 tsp agar-agar powder
- 1 tbsp sugar
- 100ml UHT milk
- A pinch of red colouring
- 1 small egg, beaten
Instructions
- First layer: Arrange lychees and cherries in a ring mould. Bring water, sugar, pandan leaves and agar-agar powder to a boil until a clear liquid is obtained. Pour agar-agar mixture over the neatly arranged fruits. Leave to set.
- Second layer: Bring water, sugar and agar-agar to a boil. Add in shredded cincau. Stir well. Remove from heat and leave aside till mixture is lukewarm. When first layer is fully set, use a fork to scratch the surface, then pour second layer over and allow to set.
- Final layer: Boil together water, sugar and agar-agar powder. Once it has boiled, lower the flame, add in milk and lychee juice and beaten egg. Add a tinge of red colouring. Stir well then remove from flame. Leave aside to cool slightly. Scratch the second layer with a fork to help the layers to bind well. Pour the final layer over. Set aside to cool completely then chill well in the refrigerator.
