Ingredients
-    Agar powder:                         2 bags (25g/ bag)
-    Coconut milk powder ACP:  180g
-    Sugar:                                     800g
-    Coffee solution:                      20ml (or 10g instant coffee)
-    Water:                 3 liters
Instructions:
    Coffee layer:
-    Dry blend 1 bag of agar powder with 400g sugar.
-    Disperse mixed powder into 1.5 liters water.
-    Boil agar solution in 5 – 10 minutes until it is completely dissolved.
-    Add coffee solution and stir well. In case using coffee instant, it should be dissolved in 50ml hot water first.
-    Keep coffee agar solution at hot temperature (90oC) for molding.
    Coconut milk layer:
-    Dry blend 1 bag of Agar powder with 400g sugar.
-    Disperse mixed powder into 1.2 liters water.
-    Boil agar solution in 5 – 10 minutes until it is completely dissolved.
-    Dissolve coconut milk powder ACP in 300ml hot water.
-    Add coconut milk solution into agar solution and stir well.
-    Keep coconut milk agar solution at hot temperature (90oC) for molding.
    Molding:
-    Pour coffee layer into the mold. Put in the fridge in 5 – 7 minutes until it is congeal.
-    Continue to pour coconut milk layer above coffee layer
-    Put in the fridge at least 2 hours.
-    Take agar out the mold and enjoy.