In two small pots, add 1 L of water to each pot, then add 12.5 g (half a 25g pack each) agar agar to both pots. Mix and then let bloom for 15 minutes.

Bring both pots to a boil on the stove.

For the pandan layer, mix 1 tsp pandan paste with ⅓ cup (80 mL) water and mix well.

Add the pandan liquid and sugar to one pot.

For the coconut layer, add sugar and coconut cream to that pot and stir to melt the sugar.

Allow both pots to come to a boil then lower to a simmer. Both mixtures will be ready when the mixtures feel "thick" and bubbles rise to the top as a foamy layer. You can skim this so that your jellies remain smooth without any bubbles.

In containers or silicone/plastic moulds, ladle a thin layer (about ⅛-¼ inch) of the pandan mixture, then let set for about 3-4 minutes. Check with your finger to see if the layer is set, the surface should feel slightly tacky. If you wait too long, the layers won't adhere to each other and will slide apart when set. If you want the jelly to set faster, you can chill the container in a larger tray with an ice bath.

Ladle a thin layer of the coconut on top, let that set (again, check with your finger for the tackiness), then repeat with a pandan layer. The jellies always look nicer and set faster when you do really thin layers. Repeat until you use up all the mixtures.

Let set in the fridge for at least 1-2 hours, and then remove from the moulds and slice into diamonds or squares/rectangles. Feel free to use a crinkle cutter or a knife :) Transfer to an airtight container and enjoy within 3-4 days!