Ingredients :

• 200g Wong Coco Nata de Coco Cubes
• 100ml Wong Coco Nata de Coco Cubes syrup water
• 50g Brown sugar
• Combine the above ingredients until the sugar has completely dissolved, then set aside
• 1 pack White powdered agar-agar (7 gr)
• 250g Black sticky rice fermented sweet cake (tape ketan hitam)
• 500ml Coconut milk
• 75g Granulated sugar
• 2 Eggs, whisk until stiffed
• 50g Young coconut, scraped
• Red cherries and whipped cream, as desired

Method :

• Put in black sticky rice tapai into serving glasses, then level at the bottom.
• Combine agar-agar and coconut milk then cook; put in sugar, brown sugar water and 25 gr of scraped coconut.  After boiling, put in the egg batter, stir constantly until smooth, then set aside.
• Put the agar-agar mixture into the glasses containing black sticky rice fermented sweet cake.  Let to thicken; then pour the remaining mixture of agar-agar so that the fermented sweet cake will not expand.
• When the upper portion starts to harden, top with Wong Coco Nata de Coco Cubes and the remaining coconut.
• Let all harden; then decorate with cherries and coat with whipped cream to decorate.

Makes 6 servings

Notes : So that Nata de Coco and young coconut don’t float, put in alternatively while waiting for the mixture to thicken and cool.