Lightly grease an 8-inch square pan, then wipe away the excess oil with paper towel. You only need the thinnest coating.

In one saucepan, mix the pandan-layer sugar and agar together before adding the water. Bring to a full boil, whisking frequently, then boil for 1–2 minutes to activate the agar. Stir in the pandan extract and salt, then keep warm over the lowest heat.

In a second saucepan, mix the coconut-layer sugar and agar. Add the coconut milk, water and salt. Bring to a gentle boil while stirring, cook for 1–2 minutes, then keep warm over the lowest heat.

Pour ½ cup (120 mL) of pandan mixture into the pan. Refrigerate for 2–3 minutes, just until the surface is set but still slightly warm and tacky.

Slowly pour ½ cup (120 mL) of coconut mixture over the back of a spoon so it doesn’t break through the green layer. Refrigerate for another 2–3 minutes.

Continue alternating until you have nine layers: five pandan and four coconut, beginning and ending with green. Stir each mixture before pouring and keep both saucepans warm so the agar doesn’t set inside them.

Once completed, refrigerate the jelly for 1–2 hours. Loosen the edges, turn it out and slice using a lightly greased knife.

Don’t let the individual layers become completely cold and firm before adding the next one, or they may separate when sliced. If one does fully set, lightly scratch (just drag it across) the surface with a fork before continuing.