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  1. I was fascinated by a wedding sweet that I am presuming was made in a similar way. It was white on the bottom and had a clear layer with a lovely pink rose (edible jelly) imbedded in the clear layer. Is this similar to that??

    1. Hi Ruthann

      I sounds like agar agar. What a lovely idea to put pink rose in the clear layer…

      – Cho

  2. Rebecca @ Inside Cuisine says:

    Cooeee from Sydney Australia. That sounds delicious and so easy! and thanks ruthann, the rose sounds a gorgeous idea too … I must try this during the @frombecca

  3. Hello,
    Can you give me some advice?
    I cant manage to get two layers. What could I be doing wrong?
    I followed the recipe as closely as I could.


    1. Hi Violet
      Are you using canned coconut milk? I find that it tends not to separate into two layers when you use canned. It’s worth making your own fresh coconut milk.

      – Cho

  4. Hi. um I’m making this for aproject and I’m wondering wheres the country of origin.

    1. Hi Polly
      I have to say I don’t know where this dessert originated from. I know you can find coconut agar in Thailand and Malaysia too.

      – Cho

  5. Diana Tseng says:

    In order to get two layers from canned coconut, dissolve the agar with water first, add sugar, salt, then add canned coconut, bring it to a boil.. then pour to the contain and cool.

  6. norm from australia says:

    can u give us some new recipes ,like dahendi hon no san,i’av got a lot of dahendi for the shop ,some a bit bitter. what shuold i do with them?

  7. if I used agar agar powder instead of the strands, how much of it should I use?

    1. Hi Jennifer, I found some agar agar powder and according to the packet instructions it’s 4g per 500ml so for this recipe around 5g or 6g.

  8. I just made this, but also add a few drops of ‘Pandan’ paste… and it was delicious and, of course, went a beautiful and vibrant green colour. I used agar powder (6g) and it set perfectly.

    Thank you Cho for your inspiration!

  9. Love this recipe – also found mine did not separate with canned milk, but still delicious. A friend suggested that I try using brown sugar to get a ‘caramel’ flavour – I think as the weather warms up (in Aus) I will continue to experiment!

  10. ‘The jelly will stay fresh and moist for several days if covered in 1cm of cold water.’…..What does this mean?

    1. This means that if there is jelly left over, to keep it fresh, put the jelly in a dish and pour water until the jelly is covered.

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