The two color is got from the fact that coconut milk is naturally lighter than sugar water. The coconut milk mixture floats to top part of pudding not long after poured into containers. Leaving attractive two-level pudding. Palm sugar provides the nice brownish color but lack of sweetness. That is why white sugar is often needed to sweeten it more.
This very simple dessert can be made using small shot glasses (as I did), or bundt pan with holes. When using bigger pan, the pudding can be cut into smaller slices. Serve it cool with shaved palm sugar or whipped cream.
Other ingredients are sometimes added to make the pudding more flavorful, such as pandan leaves or ginger.
Two Color Pudding with Coconut and Palm Sugar. Agar Srikaya
80 g palm sugar (gula melaka/gula merah), melt with 1 cup water
1/2 cup coconut milk
1/2 tsp salt
2-3/4 cup water
80 g white sugar
1 pack agar-agar (Swallow Brand, preferably)
Stir in sugar and agar into a medium-size pot with 2-3/4 cup water till melt
Cook over low heat for 5 minutes
Add palm sugar mixture and stir till boiling over medium heat for 5 more minutes
When agar mixture starts boiling, turn off heat and quickly pour coconut milk. Stir a couple of times using a ladle, slow and circular movement
Quickly pour the agar into containers. Work fast so that the coconut mixture doesn't separate while still in pot. Wait for 15 minutes before removing the pudding and keep in fridge for cooling
The rule of thumb is one pack of agar-agar needs about 1000 ml of water or mixture of water and other liquid ingredients. Less than that will result in pudding that is a bit hard / crunchy, unless that is what you are looking for.
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