I didn't grease mine and the jelly pieces came out fine. You could spray with a little oil if you wish or with a thin layer of mayonnaise. However, most use one of these ingredients (or a combination of a couple of them) to get that characteristic chewy and gelatinous texture: Once the purple layer is set, pour ¾ cup of the white layer over it and gently tilt the pan to distribute evenly. Return the pan to the fridge for 30 minutes to set and make the next layer.

Once the blue layer is set, pour ¾ cup of the white layer over it and gently tilt the pan to distribute evenly. Return the pan to the fridge for 30 minutes to set and make the next white layer. Make the next white layers. Divide the sliced strawberries between the glasses, placing them in the liquid strawberry jelly. Place in the fridge for 2 hours until set firmly. I suspect many store-bought jellies get their gummy-like texture from the a combination of konjac with agar.The same goes with the white/condensed milk layer – it should not set, though pop it in the microwave if it does. Thin layers not only look good, they also make sure that the jelly slice will not overflow from the pan and the jelly slices won’t be to tall when completed. I used 6 layers of different coloured jelly, though you can use as many and whatever colours you want – read variations below

Once the white layer is set, pour the blue jelly over the top, gently tilt the pan to distribute evenly. Return the pan to the fridge for 30 minutes to set and make the next jelly layer – green.Place the strawberry jelly crystals in the heatproof jug and add 285ml (1/2 pint) of boiling water. Stir until all the jelly crystals have dissolved completely. Add 285ml (1/2 pint) cold water and stir. Leave to cool, then divide between 6 x 350ml tall glasses. It’s commonly used as a topping in bubble tea or boba tea, but it also goes great with yogurt or ice cream, just to name some combinations.

Once mixed, pour it into your mould. These can be normal cups or any other funny-shaped containers! Once it has cooled down, you can* then place the container in the fridge. Your agar jelly will be firm already, since it begins to firm up as soon as it starts to cool. I found when making this, that I made each layer as I went and none of the layers started setting before they were put onto the slice.If you don’t have coconut milk, and you don’t mind your jelly being without the coconut flavor (in case you’re just aiming for the color), you can just use regular milk. For a bouncier texture White Layer – Make this layer straight after placing the previous layer in the fridge so that it has time to cool down. Mix 2 teaspoons of gelatine with 1 cup of boiling water until completely dissolved. Stir in ½ can of condensed milk until combined. Let it sit on the counter to cool to room temperature and the previous layer is set.

Use a 9×13 inch glass pan for this recipe or you can place in small clear cups, though you will need quite a few depending on the size of the cups. Make sure that the layers are completely set before pouring on the next layer. Don’t rush this as you don’t want the layers to melt the previous ones, mixing them all up.Once all the layers are done and the jelly is set, slice into 1-inch squares. If you use a serrated blade knife, you will have marks in the jelly, if you use a flat knife, like a paring knife, you won’t have any marks. A small spatula comes in handy when trying to get the jelly squares out of the tray. The only ingredients you really need are different flavours of jelly (which you can get from any supermarket) lots of bowls and cups to serve. Place your first flavoured jelly in the fridge for 30 minutes, or until mostly set. Note: don’t let it get a completely firm consistency as you will need to set more layers on top and you don’t want them sliding off of each other because they’ve set separately.