# What You'll Need:
→ Agar-Agar Jelly Layers
01 - 2 tablespoons agar-agar powder
02 - 3 3/4 cups water
03 - 1 cup granulated sugar
04 - Food colorings (red, orange, yellow, green, blue, purple), a few drops of each
05 - 1 teaspoon vanilla extract (optional)
→ Coconut Cream Layer
06 - 1 2/3 cups full-fat coconut cream (canned)
07 - 6 3/4 fl oz water
08 - 2 tablespoons agar-agar powder
09 - 1/2 cup granulated sugar
10 - Pinch of fine salt
→ Finishing and optional flavorings
11 - Pandan or rose extract, optional, to taste
12 - Natural food coloring alternatives, optional
# How to Prepare:
01 - Combine 2 tablespoons agar-agar powder and 3 3/4 cups water in a medium saucepan. Bring to a vigorous simmer over medium heat, whisking constantly until the agar dissolves completely, about 2–3 minutes. Add 1 cup granulated sugar and the optional vanilla, whisk until fully dissolved, then remove from the heat.
02 - Transfer the hot clear agar liquid into six heatproof bowls. Tint each portion with a few drops of the chosen food colorings to produce red, orange, yellow, green, blue and purple. Stir gently to distribute color evenly.
03 - Pour the red layer into a 20 cm (8-inch) round or equivalent mold, filling to the desired layer thickness. Let stand at room temperature until the surface is just set but still slightly tender to the touch, about 5–8 minutes.
04 - Repeat with the remaining colors, pouring each subsequent layer gently over the previous and allowing each to reach a lightly set stage before adding the next to prevent blending. Work efficiently—the agar sets quickly—until all six colored layers are in the mold.
05 - In a clean saucepan, whisk together 2 tablespoons agar-agar powder, 6 3/4 fl oz water and 1 2/3 cups coconut cream. Warm over medium-low heat to a gentle simmer, stirring constantly. Add 1/2 cup granulated sugar and a pinch of salt, and continue stirring until the sugar and agar are fully dissolved; do not boil vigorously.
06 - Allow the coconut mixture to cool slightly (so it is warm, not hot) then pour it carefully over the set rainbow layers to create a smooth white cap. Tap the mold lightly to remove trapped air and to level the surface.
07 - Refrigerate the assembled mold until completely firm, at least 1 hour. This ensures clean slicing and a stable structure.
08 - Run a thin offset spatula or knife around the edge to loosen. Invert onto a serving plate to release the cake. Slice into neat wedges or cut into cubes and serve cold.
