Ingredients of Avocado layer :
| Avocado (Alpukat) | 300 gr |
| Sugar (Gula) | 2,5 tbsp |
| Sugar (Gula) | 200 gr |
| Plain Jelly (Agar Polos) | 2 pack |
| Salt (Garam) | 1/2 tsp |
| Coconout Milk (Santan) | 1500 ml |
| Pandan Leaves (Daun Pandan) | 2 sheet |
Ingredients of Coconout Milk layer :
| Coconout Milk (Santan) | 800 ml |
| Sugar (Gula) | 120 gr |
| Plain Jelly (Agar Polos) | 1 pack |
| Pandan Leaf (Daun Pandan) | 1 sheet |
| Salt (Garam) | for seasoning |
How to make Avocado layer :
- Boiled 1500 ml coconout milk in a pot, add 2 pack plain jelly, 2 sheet pandan leaf, 200 gr sugar and salt to taste, stir until the sugar dissolves.
- Cook until boiling then turn off the stove.
- Finely pounded 300 gr Avocado and add 2,5 tbsp sugar.
- Add avocado to the pot and stir well.
- Pour into container
How to make Coconout Milk layer :
- Boiled 800 ml coconout milk in a pot, add 1 pack plain jelly, 1 sheet pandan leaf, 120 gr sugar and salt to taste.
- Cook until boiling then turn off the stove.
- Pour in the container on top of the avocado before.
- So you have 2 layer jelly coconout milk layer and avocado layer.
- Keep in the refrigerator until the jelly hardens
- Jelly ready to eat now.
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