Milo Agar Kuih

Ingredients: (Milo layer) 
  • 8 grams (0.28 oz) of agar-agar powder or strands
  • 480 ml (2 cups) water 
  • 80 ml (1/3 cup) sugar
  • 180 ml (3/4 cup) of Milo

Ingredients: (Milk layer)
  • 10 grams (0.35 oz) of agar-agar powder or strands
  • 420 ml (1 3/4 cup) water 
  • 240 ml (1 cup) evaporated milk (eg: Ideal or Carnation) 
  • 80 ml (1/3 cup) sugar 
  • Few drops vanilla essence 

For Milo Layer
  1. Combine all Milo layer ingredients. 
  2. Stir well and cook on medium heat, stir until boiling and agar is dissolved completely. 
  3. Turn off heat and pour in the appropriate container. 
  4. Fill the mould(s) to approximately half. Allow to gel. 

For Milk Layer: 
  1. Combine all Milk layer ingredients, stir well with a whisk until sugar dissolves and the mixture boils. Turn off heat. 
  2. Quickly, slightly scratch the  Milo surface gel set in the mould(s) with a fork, and immediately (Do not delay at this point) pour the hot milk layer agar directly onto the Milo layer.  (This should allow some fusion between the two layers and prevent the layers from separating when served)
  3. Allow to cool somewhat and then place the moulds in refrigerator to harden and cool. 
  4. Remove from the mould(s). Serve cold as a dessert.
TIP: If the gel is difficult to remove from the mould directing a forced stream of water by syringe at the edge should split the hold and force the agar to release. Unlike gelatin, hot water immersion of the mould is not likely to be successful. This is because agar changes from a gel to a liquid at a high temperature. 

Preparing a pandan leaf extract in water and then subsequently using this instead of the water, produces a fragrant and greenish tinged product.