Layered Coconut and Gula Melaka Agar-Agar

In a medium saucepan, combine the agar-agar powder and 4 cups of water. Stir well to dissolve the agar-agar. Let it sit for 5 minutes.

Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly until the agar-agar is fully dissolved, about 5-7 minutes. Reduce heat to low.

Pour half of the agar-agar mixture into another saucepan. To the first saucepan, add the thick coconut milk and 1/4 teaspoon of salt. Stir well and keep warm over very low heat.

To the second saucepan with the remaining agar-agar mixture, add the chopped gula melaka and granulated sugar. Stir over low heat until the gula melaka and sugar are fully dissolved, about 3-5 minutes. Keep warm over very low heat.

Pour about half of the gula melaka mixture into an 8x8 inch (20x20 cm) square mold or individual serving bowls. Let it set slightly at room temperature for 5-7 minutes until a thin skin forms but it is still sticky to the touch.

Gently pour about half of the coconut mixture over the partially set gula melaka layer. Let it set slightly for another 5-7 minutes. Repeat with the remaining gula melaka mixture, then the remaining coconut mixture, allowing each layer to set slightly before adding the next.

Once all layers are poured, let the agar-agar cool completely at room temperature for about 30 minutes, then refrigerate for at least 2 hours, or until fully firm. Slice into desired shapes before serving.