材料Ingredients:
椰奶上层 black jelly coconut top layer
燕菜粉1包(11g)1 packet Red Man Agar Agar Powder
糖6大汤匙
水700毫升
椰奶200毫升
凉粉(切细粒)1碗
班兰叶
6 tablespoons sugar
700ml water
200ml coconut milk
1 bowl black jelly (diced)
some pandan leave
椰糖底层 gula Melaka layer
燕菜粉1包
椰糖4大汤匙+200毫升水煮溶(离火过滤)
糖6大汤匙
水800毫升
班兰叶
1 packet Red Man Agar Agar Powder
4 tablespoons gula Melaka + 200ml water (boiled)
6 tablespoons sugar
800ml of water
some pandan leave
煮法：
椰奶上层 black jelly coconut top layer
将水和班兰叶煮滚, 煮滚后将班兰叶取出
然后加入燕菜粉, 砂糖, 椰奶再煮滚
boil the water and pandan leave together, remove pandan leave
add in the agar agar powder, sugar and coconut milk
stir constantly and bring to boil
椰糖底层 gula Melaka layer
将水和班兰叶煮滚, 煮滚后将班兰叶取出
然后加入燕菜粉, 砂糖, 椰糖再煮滚
boil the water and pandan leave together, remove pandan leave
add in the agar agar powder, sugar and gula Melaka
stir constantly and bring to boil
先倒入椰奶燕菜至燕菜模的一半再加入凉粉细粒
凝固后倒入椰糖底层燕菜，冷却后放入冰箱
fill up the mould in half with coconut agar agar
then add in the black jelly mix evenly
let it cool off and make sure the top layer is hard enough
to support the gula melaka layer
add in the top layer gently
leave it in the refrigerator for about 20 minutes
remove the agar agar gently
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