Separate the Lychees from the juice into a bowl. Save the juice. Stretch each lychee this will help stabilize it from floating in the jello before it sets.

Starting with lychee layer of jelly cake, combine Lychee juice and room temperature Water and Vitamin Water into a measuring cup to equal 2000 ml

Pour liquid into a pot. Add sugar, agar agar, lychee flavoring, rice flour and food coloring. Mix well and sit for 10 minutes to dissolve.

Turn on the stove to low heat and stir mixture continuously until it reach boiling. Let it boil for 2 minutes

Lightly grease the cake pan. Pour mixture through a strainer into the 12x12 or 9x13 cake pan.

Set the Lychees with opening face down into the jelly mixture. Remove any air bubbles and allow the Lychee layer to thicken about 30 minutes. Do not let it set completely or layers will not stick together.

Next is the base layer jelly. You will need water into a pan.

Add Agar-agar, sugar and salt. Mix well and let it sit for 10 minutes until dissolve

Add a knot if Pandan leaf into mixture

Turn on low heat for the mixture. Stir well until boiling.

Add coconut milk into the mixture until boiling. Let it boiled for 2 minutes.

Remove Pandan leaf

Make sure first layer has thickened and ready for the next layer, not set

Pour the hot coconut jelly mixture into a strainer into bowl. Slowly pour little by little into the pan with the first layer

Remove any air bubbles

Slowly pour the mixture over the back of a spoon

Remove air bubbles

Cool in room temperature for 1 hour

Chill in the refrigerator for 2-3 hours

Remove Lychee Jello Cake from the cake pan

Ready to Serve