20g agar agar threads washed and squeezed (from Asian grocer)
200g dark Indonesian palm sugar
100g white sugar
1 cup coconut cream
1 litre water
METHOD
Coconut and Palm Sugar Agar Agar
Boil water in a medium saucepan. Add agar agar threads and stir till dissolved.
Add both sugars and bring to boil again. Add coconut cream and bring to a simmer. Pour into a 20cm cake tin or individual jelly moulds. Set at room temperature before refrigerating.
To serve, cut jelly into bite sized diamonds and arrange into snowflake like pattern.
Source: abc.net.au