Making layered agar-agar is not difficult, but you’ll need to have some patience as it has many steps. This Layered Matcha Agar-Agar (or Japanese Green Tea agar-agar) recipe has some cornstarch added to the agar-agar to help the layers to stick together better, it will less tend to split when cut.
Matcha agar-agar: Combine all ingredients in a stainless steel bowl, mix well. Bring to the boil over medium heat, cook until agar-agar powder has fully dissolved. Dip bowl in hot water and cover to keep warm (prevent agar-agar from setting).
Coconut milk agar-agar: Combine all ingredients (except coconut milk) in a stainless steel bowl, mix well. Bring to the boil over medium heat, cook until agar-agar powder has fully dissolved. Add in coconut milk, bring to the boil again. Dip bowl in hot water and cover to keep warm.
Put 8″(20-cm) square baking pan on ice water, pour in 180 g of Matcha agar-agar, swirl the pan to spread evenly.
When the surface of Matcha layer has set, pour in 180 g of coconut milk agar-agar gradually by the side of the pan, swirl the pan to spread evenly.
Repeat the steps until both agar-agar have been used up, (Reminder: The setting time of agar-agar depends on the temperature of water, add in more ice after making 5 layers to keep the water icy cold.)
When the agar-agar has set, cover the pan and keep refrigerated for a few hour to chill it up.
When chilled, unmould Matcha agar-agar and cut into pieces.