Emerald Coconut Jelly (วุ้นมรกตสองชั้น)

1.Prepare the pandan coconut jelly: Divide the coconut water into two portions. Mix agar powder with one, and mix rice flour with the other. Let sit 5 minutes. In a saucepan, bring coconut milk to a boil. Add the agar mixture and stir until it returns to a boil. Then add the rice flour mixture, stir until slightly thickened. Add sugar and salt, stir until dissolved. Lower heat, simmer for 2 minutes. Add pandan juice and stir. Pour into 5 round molds evenly. Let set.

2.Make syrup: Boil sugar, water, and sliced jackfruit together until sugar dissolves. Let cool completely.

3.Make emerald jewels: Drain water chestnuts, dice into small cubes. Tint with green food coloring and coat in tapioca starch, one spoonful at a time. Mist lightly with water and coat again. Repeat 2–3 times for a thicker layer.

4.Cook emerald jewels: Bring water to a rolling boil. Boil the coated water chestnuts until they float, then continue boiling for 30 seconds. Transfer to the cold jackfruit syrup (placed over an ice bath). Repeat until all are cooked.

5.Unmold the pandan jelly layers and prepare round molds again. Strain the emerald jewels and jackfruit from syrup and divide evenly into the molds.

6.Prepare the coconut water jelly: Mix agar powder, sugar, coconut water, and pandan essence. Let sit for 5 minutes. Heat until boiling, then simmer for 2 minutes. Pour a small amount into each mold with emerald jewels, gently stir to distribute evenly. Place the pandan jelly layer on top, then pour in remaining coconut jelly to fully cover. Repeat for all molds.

7.Let the jellies set completely, then chill before unmolding and serving.