Place pandan leaves and water into a blender. Blend well. Sieve the pandan juice. Squeeze out as much juice as possible. Sieve again with a fine sieve. You should get 95-100ml juice.

In a separate bowl, whisk eggs well, add the coconut milk and pandan juice. Mix well with a fork or chopstick. Don't use a whisk as it will make the pandan jelly not smooth.

In a pot, prepare the white layer, add agar-agar, sugar, water and pandan leaves, mix well. Low heat, bring to a boil. Mix occasionally while cooking to avoid any lumps.

Reduce to lowest heat. Add coconut milk and salt. Mix well. It's ready when you see steam. Remove the leaves.

Rinse mold with water before in the white layer (easier to remove the jelly later). Use a sieve, pour the while layer into the mold. Remove any air bubbles. Leave aside to set slightly.

In a pot, prepare the pandan jelly layer, in a separate pot, add in the agar-agar powder, water, sugar. Mix well. On low heat bring to a boil.

Off stove, scoop up half into a bowl. Let it cool down 30 seconds. Pour into the pandan coconut mixture. Mix well. Pour back into the pot.

Cook on lowest heat until it thickens slightly and you will see steam by then. About 10 minutes. Also when you taste it, it will not have a raw pandan taste.

When the white layer is slightly set (note: do not let it set completely, the 2 layers won't gel well), pour in the pandan layer.

Use a ladle, gently pour near the sides so that it doesn't piece through the while layer. Remove any air bubbles.

Do not move the mold after pouring in the top layer. Let it set at room temperature.

Once firm, place in the fridge to chill for 2 hours.

Remove from mold and cut into serving size.