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Cut 6 pandan leaves in blender or food processor with ½ cup plus a couple tablespoons of water. Pulse a few times. Strain using fine mesh sieve to get about ½ cup of pandan juice.
In medium sauce pan over medium heat, mix sugar, agar-agar powder, salt, water and pandan juice until sugar and agar-agar have completely dissolved. Stir frequently. Allow the pan to heat up to activate the agar-agar. This could take several minutes.
Then add coconut milk. Bring to a boil. Allow to boil for a minute. Turn off the heat and quickly pour into 8×8 square pan. You can use a metal spoon to skim off bubbles.
Allow to cool and set at room temperature for 2 to 3 hours. The layers will form as it sets.
Cut and serve. Store leftovers in refrigerator.