Pandan Jello

1. Combine water and pandan extract then stir using a whisk.
2. Heat a saucepan and pour-in the mixture. Bring to a boil while continuously stirring.
3. Turn off the heat and transfer the mixture to a container.
4. The texture of the mixture should be firm once cooled. Allow the temperature to go down before putting-in the refrigerator. Refrigerate for 4 hours or until hardened.

Tapioca Pearls

1. In a pot, add in 3 quarts of water. Let it come to a boil. Add in the tapioca pearls and stir. Stir and boil for 5 minutes.
2. Then turn off heat, cover the pot with a lid and let it sit in the hot water for 15 minutes. After 15 minutes the pearl will double in size and become clear. Strain and rinse the pearls with cold water.
3. Separate the pearls into two batches. Color one batch red and the other yellow.

Assembly

1. In a cup, add equal parts of red and yellow tapioca pearls.
2. Slice the firm pandan jello into cubes and add on top of tapioca pearls.
3. Lastly, add in coconut cream and top it off with sesame seeds.
4. Best enjoyed chilled, and can keep up for 3 days in the refrigerator.