Coffee and coconut cream layered agar jelly

Brew the Thai coffee with water just off the boil in a coffee sock or any filter, or steep loose and strain later; steep about five minutes.

Sprinkle agar powder into cold water in a pot (hot water makes it clump) and bring to a boil, stirring often so it does not settle and gel on the bottom.

Once at a full boil, turn down slightly; watch, as it boils over. Check the powder is dissolved by pouring from a metal spoon and looking for grains.

Add the coffee, then sugar to taste and a pinch of salt; bring back to a simmer to dissolve the sugar. Keep covered and warm on the lowest heat so it does not set.

Cream layer: dissolve agar powder in water the same way, then add coconut milk, evaporated milk, sugar and a little more salt; bring to a simmer.

Grease an eight inch round pan very lightly with oil on paper.

Pour in a coffee layer, about a cup of liquid per layer, and let it just begin to set while still warm and a little elastic.

Pour the next layer on steaming hot, through a sieve to catch any skin; repeat, alternating layers. Each takes about five minutes at first, up to 10 to 15 minutes as it thickens.

When chilled, run a thin spatula around the edge, brush a few drops of water into the gap, and flip out.