# What you'll 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)
→ 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
# Directions:
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 and stir in vanilla.
02 - Evenly divide the hot agar-agar solution into six bowls (keeping bowls warm over hot water to prevent setting). Add a few drops of different food coloring to each bowl. 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. 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 gently pour over the final set jelly layer. Allow the cake to set completely in the refrigerator for at least 2 hours.
06 - To release, gently loosen edges with a thin knife and invert onto a serving plate. Slice and serve chilled.
