Preparation: Roast the chestnuts until golden, then roughly crush them. Soak the butterfly pea flowers in 2 tablespoons of hot water to extract the color. Remove the seeds from the pomegranate, blend them, and strain to get the juice. Dissolve the coffee powder in a little hot water. Pour the milk into a pot, add the granulated sugar, and stir over medium heat until the sugar dissolves.

Mash the cream cheese wedges in a bowl. When the sugar has dissolved and the milk is still warm, add the agar powder and cream cheese, stirring until smooth. Soak the gelatin in 3/4 cup warm water (about 200 ml), then gradually add it to the milk mixture, stirring constantly to prevent sticking. Turn off the heat, then add the half and half.

At this point, the milk mixture should be slightly thickened. Use a strainer or hand mixer to remove any lumps. Divide the mixture into four portions of about 2 1/2 cups (600 ml) each to color them. Add butterfly pea flower color, pomegranate juice, coffee, and leave one portion plain. Pour each into separate molds. Chill for about 3 hours, then remove and cut into cubes with a serrated knife for a nice look.
Make the syrup by dissolving 1 1/3 cups palm sugar (300 grams) in 2 cups water (500 ml) over heat until fully melted.

Mix all the colored cubes together. Serve in bowls, add a little syrup, top with dried longan, your choice of fruit, then sprinkle with chia seeds and crushed chestnuts. Enjoy!