Mix 3 1/3 to 4 1/4 cups water (800 ml to 1 liter) with the packet of jelly powder and 2 teaspoons coconut milk in a pot. Bring to a boil for about 2-3 minutes. Season the ground pork with a little salt and pepper. Soak the wood ear mushrooms in warm water for 3-5 minutes, then chop finely and sauté until fragrant. Mix the pork with the mushrooms to make the filling.