To prevent the jelly from separating after cooking, soak the agar powder in water for at least 30 minutes.

First, blend the sweet corn with 1 2/3 cups (400 ml) water in a blender until smooth.

Strain the blended corn through a cheesecloth or fine mesh bag to extract the corn milk.

Pour the corn milk into a pot, then add 1/2 cup (100 grams) sweetened condensed milk, 1/3 cup (100 ml) whole milk, and 1/3 cup (100 ml) heavy whipping cream. Cook over medium heat, stirring constantly to prevent the mixture from sticking or clumping. Once it comes to a boil, turn off the heat.

Add the pandan juice to the remaining agar mixture, stir well, and bring to a gentle boil. Skim off any foam for a clear jelly. Pour a layer of the pandan jelly into your mold.

Let the surface of the jelly cool until it's just set but still slightly soft, then pour two layers of the corn milk jelly on top.

Continue layering until all mixtures are used. Once cooled, refrigerate the jelly.

Cut into pieces as desired and store in an airtight container in the fridge. It's delicious and so easy to make!