Start by pouring half your coconut milk into a small mixing bowl. Crack in the egg and give it a really good whisk to incorporate.
400 ml coconut milk, 1 egg
Meanwhile heat the water in a large saucepan over medium heat. Add the agar agar and give it a swirl to mix through and dissolve. Slowly pour in the coconut milk and egg mixture and stir. Gently bring to the boil and keep stirring. Then slowly add your remaining coconut milk.
1 l water, 14 g agar agar, 400 ml coconut milk
Next, add in the sugar, salt and pandan essence (optional). Taste the mixture, but be careful not to burn your tongue! If it's not sweet enough, you can add more sugar, or an extra sprinkle of salt or pandan essence til you're happy with the flavour.
150 g sugar, 1/2 tsp salt, 1 tsp pandan flavouring
Cook and stir for a few more minutes, then remove from the heat.
Pour the mixture out into a large glass dish (or jelly moulds, if using). Skim any bubbles off the surface so your jelly will set nice and smooth. Allow the jelly cool on your kitchen bench for an hour or so (check out those layers forming!).
Once set, cut the jelly into shapes and serve.