Pandan Layer: Make pandan juice by blending the pandan leaves with the 190ml water. Strain through a cheesecloth and discard the leaves. You should be left with about 125ml pandan juice.
Place the agar and water in a small wok or saucepan and heat until agar is completely dissolved.
Add the sugar and cook until dissolved; do not boil. Add the pandan juice and stir well.
Remove from the heat and place in a small bowl that is sitting in a bowl of warm water. You do not want to let the mixture cool completely.
Coconut-Pandan Layer: Place the agar and water in a small wok or saucepan and cook until the agar has completely dissolved. Add the sugar, coconut cream, pandan leaves and salt then cook until the sugar and salt have dissolved; do not boil.
Strain out the pandan leaves and place the mixture in a small bowl sitting in a bowl of warm water. You do not want to let the mixture cool off.
Construction: While the two batches of layers are still warm prepare 8 x 1 cup (250ml) jelly cups.
Place 2 tablespoons of the coconut-pandan layer in the jelly cups. Let the layer almost set then place 2 tablespoons of the pandan layer in the cups. Repeat this process until all cups are full or you run out of mixture.
Let the jellies set completely. To serve remove the jellies from the cups and enjoy.