Open the can of coconut milk and set aside 100 mL to use with the agar. Mix the remaining coconut milk with 1 tablespoon tapioca starch and cook over the stove, stirring constantly, until the coconut milk thickens slightly.

Dissolve the grass jelly powder in 2 cups water (500 mL), then cook over the stove, stirring, until it comes to a boil. Remove from heat, pour into a mold, and let it set at room temperature or chill in the fridge to set faster. After soaking, cook the red beans with 1 teaspoon baking soda until soft.

Bring 2 cups water (500 mL) to a boil. Mix the agar powder with 1/3 cup sugar (70 grams), then add to the boiling water, stirring until the agar dissolves. Remove from heat. Mix in the reserved coconut milk and 1 teaspoon pandan extract, then pour into a mold and let it set. In a separate pot, bring 3 cups water (700 mL) to a boil, add the remaining sugar, and stir until dissolved to make the syrup. Preparation is now complete.