SOY BEAN MILK JELLY

Beautiful sakura flower.The dried salted sakura flower was a handgift to my daughter from her friend holiday in japan..My daughter back home,brought this bottled of dried sakura flower,once open,the taste is like our salted assam boi,nothing special nor fragrant,but beautiful when soaked in water to get rid of the saltiness.
I make into jelly,for my daughter friend who niece bithday party.

SOY BEAN MILK JELLY

Ingredients;Plain jelly
12g agar agar strip,soaked in water till soften,drain
700ml water
4 pandan leaves,tear into halves
100g sugar ( adjust to your taste)
some dried sakura flower,soaked in water for an hour or two to rinse off the saltiness,drain

Ingredients; soy bean milk
13 g agar strip,soaked in water to soften,drain
700ml soy bean milk ( bought unsweet soy bean milk small packet,add some water to get 700ml)
4 pandan leaves tear into two
100g sugar or more ( adjust to your taste)

Method;
Combined,agar strip,water,pandan leaves bring to a light boil,cook till the agar strip dissolves add
sugar for taste.once the sugar dissolved.in the jelly mould,add one soaked sakura flower at the bottom,pour in the plain agar 1/3 full.let it set.while waiting to set .in another pot,add in soy bean milk,agar strip,pandan leaves cook till agar strip dissolved,add sugar cook till the sugar dissolve.off heat wait to cool slightly pour on to the pain jelly slowly till full.let it set and cool.chill in the fridge..make sure the plain agar just set,when lighty 
touch  with your hand .it dry.then pour in the soy bean jelly.don't set too long orelse it will stick together when unmould the jelly


method;
combine agar agar strip,pandan leaves to a boil,simmer till the agar strip dissolved